THE CONTENT OF MACRO AND TRACE ELEMENTS IN CURD AND TRADITIONAL WHITE BRINED CHEESE
Journal
VETERINARIJA IR ZOOTECHNIKA (Vet Med Zoot).
Date Issued
2017
Author(s)
Pacinovski, Nikola
Bacheva, Katerina
Eftimova Elena
Kostadinov, Tosho
Abstract
The content of macro and trace elements in curd samples and white brined cheese produced from raw ewes’
milk using a traditional technology in different regions in Macedonia is the subject of this study. The cheese is
manufactured in households located in regions exposed to different levels of anthropogenic pressure. The content of 19
elements (Ag, Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Sr, and Zn) is analyzed by inductively
coupled plasma-atomic emission spectrometry (ICP-AES) after performed microwave digestion. The highest values of
Ca, Mg, K and P are observed in curd samples collected from a household near the city of Skopje with concentration of
2139-3343 mg/kg, 103-196 mg/kg, 313-545 mg/kg and 942-1499 mg/kg, respectively. The cheese samples contain 732-
4549 mg/kg (Ca), 35.8-176 mg/kg (Mg), 63-344 mg/kg (K), 496-2138 mg/kg (P) and 3231-12828 mg/kg (Na). The non standardized procedures for cheese production and the low quality equipment for cheese production has affected the
content of macro and trace elements in the end product. The content of Ag, As, Cd, Co, Ni and Pb in all of the analyzed
samples was below the detection limit although some households are exposed to environmental contamination with heavy
metals (Cd, Pb and Zn). In cheese, the content of Cu (2.49 to 8.08 mg/kg) shows higher content in all collected samples.
The content of Fe is in the range of 3.81-12.09 mg/kg, Mn 0.12-0.70 mg/kg, Zn 4.21-18.33 mg/kg and Cr 0.04-0.14
mg/kg. The results of this study show that the traditional white brined cheese is safe for consumption.
milk using a traditional technology in different regions in Macedonia is the subject of this study. The cheese is
manufactured in households located in regions exposed to different levels of anthropogenic pressure. The content of 19
elements (Ag, Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Sr, and Zn) is analyzed by inductively
coupled plasma-atomic emission spectrometry (ICP-AES) after performed microwave digestion. The highest values of
Ca, Mg, K and P are observed in curd samples collected from a household near the city of Skopje with concentration of
2139-3343 mg/kg, 103-196 mg/kg, 313-545 mg/kg and 942-1499 mg/kg, respectively. The cheese samples contain 732-
4549 mg/kg (Ca), 35.8-176 mg/kg (Mg), 63-344 mg/kg (K), 496-2138 mg/kg (P) and 3231-12828 mg/kg (Na). The non standardized procedures for cheese production and the low quality equipment for cheese production has affected the
content of macro and trace elements in the end product. The content of Ag, As, Cd, Co, Ni and Pb in all of the analyzed
samples was below the detection limit although some households are exposed to environmental contamination with heavy
metals (Cd, Pb and Zn). In cheese, the content of Cu (2.49 to 8.08 mg/kg) shows higher content in all collected samples.
The content of Fe is in the range of 3.81-12.09 mg/kg, Mn 0.12-0.70 mg/kg, Zn 4.21-18.33 mg/kg and Cr 0.04-0.14
mg/kg. The results of this study show that the traditional white brined cheese is safe for consumption.
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