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Differentiation of milks and cheeses according to species based on the mineral content

AuthorsMartín-Hernández, M. C. ; Amigo, Lourdes ; Martín-Álvarez, Pedro Jesús; Juárez, Manuela
Issue Date1992
CitationZeitschrift fur Lebensmittel -Untersuchung und -Forschung 194: 541- 544 (1992)
AbstractThe mineral composition of 113 samples of ewes', cows', and goats' milk and 68 samples of different types of pure-milk cheeses made from the milks of these species was analysed. Stepwise discriminant analysis of the milk samples yielded the variables K/Mg, Na/Ca, Zn, Cu/Zn, and Cu/Na as the most useful in differentiating the samples, achieving correct classification in 98.2% of cases. The most useful variables for the cheese samples were Fe/K, Na/Ca, Zn/Cu, Na/Mg, and Zn, which yielded correct classification in 97.1% of cases. The three goat's milk cheeses were successfully distinguished using the variables K/Zn, Fe/Cu, and P. © 1992 Springer-Verlag.
Identifiersdoi: 10.1007/BF01185480
issn: 0044-3026
Appears in Collections:(IF) Artículos
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