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Trace elements content in cheese, cream and butter

Trace elements were determined in five types of cheese, cream and butter using inductively coupled plasma-optical emission spectrometry. In cheese samples trace elements were measured in the ranges (mg/kg): Al 0.01–3.93, Co < 0.005, Cr 0.005–1.66, Li 0.008–0.056, Mn 0.068–5.37, Mo 0.003–0.225, Ni 0.01–0.163 and Sr 0.085–3.49. Significant differences in the concentrations of Mn, Cr and Al (p  0.01, all) were found between dairy products. There were no significant differences in Sr, Mo, Ni and Li levels among products. The highest levels were found in the products (mg/kg): 4.23 Mn in semi-hard fat cheese, 2.43 Sr in cream cheese, 0.18 Mo in cream, 0.14 Ni and 0.028 Li in melted cheese, 1.13 Cr and 3.87 Al in butter. The trace element concentrations measured in cheeses and butter varied compared to the literature data. Concentrations of Al, Cr, Mn and Mo found in cheeses and Mn and Ni in butter were in line with contents reported in other countries. The estimated daily intakes (EDIs) calculated for Cr, Mn, Mo and Ni in cheeses show a low contribution (0.59–3.38%) to to the values of permitted daily exposure (PDE) for these elements. However, the high contribution of Al (56-124%) to PTWI value (provisional maximum tolerable daily intake) in fresh and melted cheese may pose a health risk to consumers. These results may demonstrate differences in production processes between countries.

cheese; dairy products; trace elements; Al; Co; Cr; Li; Mn; Mo; Ni; Sr; ICP-OES

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