engleski

The concentration of zinc, iron and manganese in the sheep's milk and yogurt

The aim of this study was to determine the concentration of zinc, iron and manganese in the raw sheep's milk and the effect of milk heat treatment (95°C/5 min) on Zn, Fe and Mn concentration in set sheep’s yogurt on the 1st day of storage and after 21 days of storage. In the bulk sheep’s milk samples (n=8) from the East Friesian breed and accordingly in yogurt samples (n=8), concentrations of zinc, iron and manganese were measured by inductively coupled plasma emission spectroscopy (ICP-AES). The concentrations of zinc (402±19 µg/100g), iron (53±4 µg/100g) and manganese (8±1 µg/100g) in yogurt compared to their concentrations in raw milk were not significantly changed.

heat treatment, storage time, micro minerals, sheep's milk yogurt

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