Staff Members - Benha University
Variations in some heavy metals’ level during processing of soft cheese
• 2013
Publication Information
Authors
Hend A. Elbarbary and Ahlam F. Hamouda
Keywords
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Journal
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Publisher
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Volume
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Issue
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Pages
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publication.type
International
Paper Link
Open Link
Supplementary Materials
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Abstract
The aim of this study was to determine the
content of lead, cadmium, aluminum, copper and mercury
during Feta cheese manufacturing by using atomic
absorption spectrometer. Results revealed that lead and
mercury concentrations were higher after curdling and in
fresh cheese after salting than other elements. Cadmium
was detected at low concentrations in raw milk, pasteurized
milk, after curdling and fresh cheese (0.053, 0.10, 0.20 and
0.24 mg/kg, respectively). Aluminum concentration did
not change seriously during different steps of cheese
manufacturing. On the other hand, the concentration of copper increased from 2.83 ± 0.97 mg/kg in raw milk to 3.25 ± 1.06 mg/kg in fresh cheese. It was concluded that the curdling and cheese after salting are the major technological steps that affect the concentration of some heavy metals rather than heat treatment.
content of lead, cadmium, aluminum, copper and mercury
during Feta cheese manufacturing by using atomic
absorption spectrometer. Results revealed that lead and
mercury concentrations were higher after curdling and in
fresh cheese after salting than other elements. Cadmium
was detected at low concentrations in raw milk, pasteurized
milk, after curdling and fresh cheese (0.053, 0.10, 0.20 and
0.24 mg/kg, respectively). Aluminum concentration did
not change seriously during different steps of cheese
manufacturing. On the other hand, the concentration of copper increased from 2.83 ± 0.97 mg/kg in raw milk to 3.25 ± 1.06 mg/kg in fresh cheese. It was concluded that the curdling and cheese after salting are the major technological steps that affect the concentration of some heavy metals rather than heat treatment.