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

Abstract

The 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.