Journal
FOOD CHEMISTRY
Volume 129, Issue 3, Pages 1126-1131Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.05.090
Keywords
Selenium; Zinc; Magnesium; Calcium; Goat and cow fermented dairy products; Chemical composition; Probiotic starter culture
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We determined Se, Zn, Mg and Ca levels in 42 samples of goat and cow fermented milks which are widely consumed in Spain were determined. Atomic absorption spectrometry (hydride generation for Se and flame atomisation for remaining elements) was used as an analytical technique. Reliability of the procedure was checked. Only Mg levels in goat fermented milks were significantly higher to those found in cow fermented milks (p < 0.022). Important similarities in concentrations and behaviours for Mg and Ca have been observed. Mg contents were significantly correlated with Zn (r = 0.590; p < 0.001) and Ca (r = 0.344; p < 0.028) concentrations, Zn, Mg and Ca levels with protein content (r = 0.554, r = 0.479, r = 0.388, respectively), Mg levels with fats (r = 0.403; p = 0.011) and Se levels with carbohydrates (r = -0.379; p = 0.031). Mineral and macronutrient levels in yogurts with traditional probiotic starter cultures were not significantly different to those found in fermented milks with additional probiotic microorganisms (p > 0.05). It was concluded that goat fermented milks are a better source for Mg than cow samples. (C) 2011 Elsevier Ltd. All rights reserved.
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