MOHRAN, M., EL-GENDY, S., SAID, A., MOHAMED, T. (2011). THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 3- EFFECT OF STORAGE PERIOD ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN SOFT CHEESE AND STORED WHEY. Egyptian Journal of Agricultural Research, 89(2), 665-672. doi: 10.21608/ejar.2011.175994
MOHAMED A. MOHRAN; SHAKER M. EL-GENDY; ALY I. SAID; TAREK H. MOHAMED. "THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 3- EFFECT OF STORAGE PERIOD ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN SOFT CHEESE AND STORED WHEY". Egyptian Journal of Agricultural Research, 89, 2, 2011, 665-672. doi: 10.21608/ejar.2011.175994
MOHRAN, M., EL-GENDY, S., SAID, A., MOHAMED, T. (2011). 'THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 3- EFFECT OF STORAGE PERIOD ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN SOFT CHEESE AND STORED WHEY', Egyptian Journal of Agricultural Research, 89(2), pp. 665-672. doi: 10.21608/ejar.2011.175994
MOHRAN, M., EL-GENDY, S., SAID, A., MOHAMED, T. THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 3- EFFECT OF STORAGE PERIOD ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN SOFT CHEESE AND STORED WHEY. Egyptian Journal of Agricultural Research, 2011; 89(2): 665-672. doi: 10.21608/ejar.2011.175994
THE OCCURRENCE OF CERTAIN ELEMENTS IN MILK AND SOME DAIRY PRODUCTS 3- EFFECT OF STORAGE PERIOD ON THE DISTRIBUTION OF ZN, FE, CD AND PB IN SOFT CHEESE AND STORED WHEY
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 storage period on the distribution of Zn, Fe, Cd, and Pb in soft cheese and respective storage whey was investigated. The level of above elements in whole milk were 4.168, 2.084, 0.434, and 0.326 ppm respectively, while the resultant soft cheese contained 17.424, 4.280, 1.540 and 1.275 ppm of Zn, Fe, Cd and Pb respectively. The fresh whey characterized with levels of 2.055, 0.218, 0.157 and 0.085 for the examined elements in the same respect. During storage period up to 60 days the levels of the foregoing elements are changed in the both cheese and storage whey. The concentration of these elements was decreased in cheese after 15 days of storage and the lowest value was found in cheese stored for 60 days. Vice versa in storage whey, the levels, of these elements are increased and the highest values obtained after 60 days of storage. Defatted curd made from skim milk contained 4.11, 2.03, 0.445 and 0.333 ppm of Zn, Fe. Cd and Pb respectively. The obtained fresh cheese and whey were characterized with 20.64, 10.227, 1.990&1.573 and 0.744, 0.358, 0.133& 0.076 ppm of the above elements respectively. The behavior of investigated elements in defatted curd and respective whey during storage period up to 60 days the same as in full cream cheese in the case of Zn and Fe, while the values of both of Cd and Pb showed an increase by prolongation of storage period. It was concluded that the investigated elements had different distributions in both cheese and whey and in soft cheese and defatted curd.
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