Elemental analysis of soft and semi-hard cheeses by ICP-OES

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dc.contributor.advisorCzipa, Nikolett
dc.contributor.authorIbrahimi, Erblina
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2023-05-04T08:17:39Z
dc.date.available2023-05-04T08:17:39Z
dc.date.created2023-04-26
dc.description.abstractIn this study essential and toxic element contents were examined in different cheese samples. Because there is no information about micro and macro element content of cheeses on labeling, our main aim was to determine the element content of cheeses and to calculate their contribution to recommended mineral daily intake. Soft cheeses showed lower calcium, magnesium, phosphorus, sulphur, manganese, strontium and zinc concentrations than semi-hard cheeses. 11 cheese samples were involved our analysis, namely three soft cheeses and eight semi-hard cheeses. One soft cheese (White cheese) was purchased from a Kosovar supermarket and the other samples (Maasdam, Trappista, Edam, Anikó and Brie) from local supermarkets (Debrecen).
dc.description.correctorKE
dc.description.courseFood safety and quality engineering
dc.description.degreeMSc/MA
dc.format.extent50
dc.identifier.urihttps://hdl.handle.net/2437/351786
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectsoft cheese
dc.subjectelemental analysis
dc.subjecttoxic element analysis
dc.subjectSemi-hard cheese
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudomány
dc.titleElemental analysis of soft and semi-hard cheeses by ICP-OES
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