MOHRAN, M., EL-GENDY, S., SAID, A., MOHAMED, T. (2011). THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 2 –EFFECT OF MILK PROCESSING ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN THE RESULTANT PRODUCTS. Egyptian Journal of Agricultural Research, 89(2), 651-663. doi: 10.21608/ejar.2011.175984
MOHAMED A. MOHRAN; SHAKER M. EL-GENDY; ALY I. SAID; TAREK H. MOHAMED. "THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 2 –EFFECT OF MILK PROCESSING ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN THE RESULTANT PRODUCTS". Egyptian Journal of Agricultural Research, 89, 2, 2011, 651-663. doi: 10.21608/ejar.2011.175984
MOHRAN, M., EL-GENDY, S., SAID, A., MOHAMED, T. (2011). 'THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 2 –EFFECT OF MILK PROCESSING ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN THE RESULTANT PRODUCTS', Egyptian Journal of Agricultural Research, 89(2), pp. 651-663. doi: 10.21608/ejar.2011.175984
MOHRAN, M., EL-GENDY, S., SAID, A., MOHAMED, T. THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 2 –EFFECT OF MILK PROCESSING ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN THE RESULTANT PRODUCTS. Egyptian Journal of Agricultural Research, 2011; 89(2): 651-663. doi: 10.21608/ejar.2011.175984
THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 2 –EFFECT OF MILK PROCESSING ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN THE RESULTANT PRODUCTS
1Dairy Department, Faculty of Agriculture, Assiut University, Assiut, Egypt.
2Special Food Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
The effect of some milk processes on the distribution of Zn, Fe, Cd and Pb in the resultant products had been investigated. The levels of these elements in used raw milk and the obtained products were estimated (ppm). It was found that a little variation in the levels of Zn, Fe, Cd and Pb in yoghurt as compared with used milk. The values of these metals in yoghurt were 91.89, 89.83, 97.97 and 103 % for Zn, Fe, Cd and Pb as compared with their levels in raw milk. The distribution of respective elements during the separation of raw milk into cream and skim milk were 6.07 and 91.54 % of Zn, 6.12 and 90.28 % of Fe, 3.39 and 95.21 % of Cd and 3.37 and 94.72 % of Pb respectively. The churning process of cream into butter and butter milk reduced the respect elements in resultant butter. The obtained butter contained 37.47, 41.95, 43.7 and 42.20 % of Zn, Fe, Cd and Pb of the initial elements in used cream respectively, while, butter milk contained 62.55, 58.28, 55.82 and 56.67 % of these metals in the same respect. The levels of these elements in butter as compared with used raw milk were 2.22, 2.55, 1.48 and 1.42 % of Zn, Fe, Cd and Pb respectively. The resultant samna contained only 1.09, 1.51, 1.07 and 0.98 % of Zn, Fe, Cd and Pb levels of the initial elements of raw milk. The percentage levels of Zn, Fe, Cd and Pb in curds of whole and skimed milk as compared with the initial materials were 83.70 & 85.02; 83.35 & 88.42; 70.97 & 75.47 and 78.22 & 79.91 % respectively. The resultant whey contained only 16.65 & 15.03; 16.94 & 14.69; 28.98 & 24.87 and 19.78 & 18.94 %.
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