AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
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Authors: DORU NECULA, MĂDĂLINA UNGUREANU-IUGA, SORIN DANIEL DAN, OCTAVIA TAMAS-KRUMPE, LAURENȚ OGNEAN.
DOI: 10.24193/subbchem.2023.3.03
Published Online: 2023-09-30
Published Print: 2023-09-30
pp. 35-49
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Milk and cheese are important sources of macro- and microelements, their amounts depend on the feeding method of the animal, the climatic and environmental conditions, the state of health and the lactation period, as well as the technology of milk processing. The purpose of this paper is to evaluate the mineral profile of raw milk and Swiss cheese produced in Ţara Dornelor in different seasons and obtained by different technologies. The results showed that during the summer season, milk is richer in K and Ca and poorer in Cu. Swiss cheese presented a lower content of Na, Ca and Mg in the summer period compared to the winter one, a similar trend being observed for Mn and Fe. The processing technology also determined significant variations (p < 0.05) in the content of micro- and macro elements. The processing of Swiss cheese in a copper boiler determined an increase in the Cu content of up to 6 times compared to the product obtained in a stainless-steel boiler. These results are important both for processors interested in increasing the quality of their products, and for consumers aware of the importance of food with high nutritional value.
Keywords: micro and macroelements, dairy products technology, season, Emmental cheese
