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SHEEPS CHEESE SOURCE OF MINERAL ELEMENTS
Abstract
Milk and dairy products are foods with significant nutritional influence in maintaining the health of the human condition. Modern medicine recommends for an adult a daily ration of at least 400 ml of milk or the equivalent of its derived forms. Sheep cheese, taken into study, is a product derived from sheep's milk, prepared according to the traditional recipes of hilly and alpine habitats of Banat, areas with tradition in the consumption and processing of sheep's milk. The quality of this basic product in the food of the inhabitants from the hill area of Caras-Severin County, Romania, is given by nutritional factors, represented by proteins, lipids, vitamins and mineral salts. In order to estimate the mineral intake of this food product in the recommended daily diet, cheese samples were taken from five private producers from the surveyed area. The paper presents the data on the distribution of essential mineral elements in sheep cheese samples in order to evaluate the contribution of minerals in recommended daily diet. Ca, Mg, Zn, Fe and Cu concentrations were determined from traditional sheep cheese samples at Caras area, by atomic absorption spectrometry in the air-acetylene flame. To perform the measurements it was used the Varian Atomic Absorption Spectrometer FS280 type, working conditions are recommended by the dealer. The reagents used in the analyzes were of high purity (Merck). The obtained results show that a consumption of 100 grams of cheese covers 50% of the necessary recommended Ca, 10.51 - 13.79 % Mg, 19.23 - 26.49 % Zn, 4.52 - 10.21 % Fe and 9.33% Cu. Therefore, this traditional product could be considered as an additional source, especially by Ca and Zn. The experimental results confirm that the researched Banat?s area favors the production of dairy products with increased content in metallic bioelements.
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