Assessment of Sodium, Calcium and Potassium in Buffalo’s Raw Milk and its Rural Products in Some Centers of Sohag Governorates, Egypt. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 8, Issue 8, August 2017, Page 331-334 PDF (194.01 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2017.38893 | ||||
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| Authors | ||||
H. A. Ateteallah  ; M. F. Hassan
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| Dairy Science Department,College of Agriculture, Sohag University, Sohag, Egypt. | ||||
| Abstract | ||||
| Concentrations of sodium (Na), potassium (K) and calcium (Ca) were assessment in samples of raw Buffalo’s Milk, Laban rayeb, Cream,Kariesh cheese and Mish cheese. The following mean concentrations (and ranges) were recorded in raw Buffalo’s Milk: Na (ppm), 282 (241-633); K (ppm), 537 (243-774) andCa (ppm), 418.2 (214- 493). The Laban rayeb showed mean concentrations ofNa (ppm), 299 (210-354); K (ppm), 412 (157-615) and Ca (ppm), 364 (129- 486). However, the mean concentrations of Na (ppm), 242 (82-302); K (ppm), 165 (53-286) andCa (ppm), 176 (61- 300) inCreamwerelower than the concentrations observed in raw Buffalo’s Milk. The Kariesh cheese showed mean concentrations of Na (ppm), 5558 (3550-7240); K (ppm), 1410 (960-2660)and Ca (ppm), 1765 (1030- 2370).The Mish cheese showed mean concentrations of Na (ppm), 29489 (19100-28000); K (ppm), 2121 (1300-2330) andCa (ppm), 3323 (2570- 4070). The mean concentrationsinKariesh cheese and Mish cheese were significantly higher than in raw Buffalo’s Milk, Laban rayeb andCream. | ||||
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