English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Dairy products are appropriate source of fat, protein and minerals for human, thus it is important to control the level of toxic elements in these products. The aim of this research was investigation about existence of some elements (lead, Cadmium, Copper and iron) in different types of samples including pasteurized and local cream, butter, and butter milk. The amount of elements was determined using flame atomic Absorption spectrometry (FAAS). The butter milk was evaluated as the most contaminated products, significantly (p<0.05). By passing time, concentration of heavy metals was increased even higher than Maximum residue levels (MRLS). Results show that elements have more tendencies toward serum phase.

Effect of Churning Process on Heavy Metals in Cream, Butter and Butter Milk