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Mineral content of some Spanish cheese varieties. Differentiation by source of milk and by variety from their content of main and trace elements
Author(s) -
Fresno José M,
Prieto Bernardo,
Urdiales Rosa,
Sarmiento Roberto Martin,
Carballo Javier
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740690310
Subject(s) - food science , chemistry , composition (language) , zoology , biology , philosophy , linguistics
The content in nine mineral elements (P. Ca, Na, K, Mg, Zn, Fe, Cu and Mn) was determined in 153 units of cheese belonging to nine Spanish varieties: two unripe cows milk varieties (Cebreiro and Pasiego), three ripened cows milk varieties (Ahumado de Aliva, Leon and Quesucos), three ripened goats milk varieties (Armada‐Sobado, Babia‐Laciana and Valdeteja), and one blue‐veined cows milk variety (Picón). Using a Kruskal‐Wallis one‐way analysis of variance, only significant differences were observed in P. K, Mg. Zn, Fe and Mn contents associated to animal milk species used in the manufacture. When the two varieties of unripened cheeses were compared, significant differences in all the elements were observed. The same happened when the three varieties of ripened cows milk cheeses were compared. On comparing the three varieties of ripened goats milk cheeses, only significant differences were observed in P, Ca, Na, K, Mg, Zn and Mn contents. Using stepwise discriminant analysis 76–31% of cases were correctly classified when the cheeses were differentiated according to milk species used in their manufacture. When we differentiated the cheeses according to the variety, 91–66% of cases were correctly classified in the unripe cows milk cheeses, 85% of cases were correctly classified in the ripened cows milk cheeses, and 92–59% of cases were correctly classified in the ripened goats milk cheeses.