Cow s cheese as mineralizing food

Authors:
A. M. Ivana1, M.. Adamescu1, L. Radu, Liana Maria Alda

Volume 24, Issue 4;
Pages: 224-229; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
The paper presents the results obtained in the determination of essential minerals from cow s cheese and the estimation of the mineral intake of this food in the recommended daily diet. The total concentrations of K, Ca, Mg, Zn, Fe, Cu and Mn from cow cheese samples from the Banat - Romania area were determined by atomic spectrometry. Average concentrations of the cheese samples analyzed elements: 4650 ± 305 mg/kg Ca, 425 ± 29.4 mg/kg Mg, 1220 ± 131 mg/kg K, 8.72 ± 1.2 mg/kg Fe, 21.0 ± 3.14 mgkg Zn, 0.87 ± 0.25 mg/kg Cu and 1.08 ± 0.28 mg/kg Mn allowed the calculation of the coverage of the zinc mineral required for 100 grams consumption of this food. Under the present experiment, a daily consumption of 100 g of cow cheese can provide: 46.50 % of the Ca requirement, 3.30 % of the K requirement, 10.63 % of the Mg requirement, 19.09 % of the Zn requirement, 10.90 % of the Fe requirement, 9.67 % of the Cu requirement and 2.70% of the Mn requirement for men, respectively 46.50 % of the Ca requirement, 3.30 % of the K requirement, 13.28 % of the Mg requirement, 26.25 % of the Zn requirement, 4.84 % of the Fe requirement, 9.67 % of the Cu requirement and 3.44% of the Mn requirement for women. Under these conditions, it can be argued that the assortment of cheese taken in the experiment can be considered as an additional source of Ca and Zn, but also of Mg, Cu and Fe, for both genders.
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