Survey of heavy metals in Turkish white cheese


Orak H. , Altun M. , Ercag E.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.17, no.1, pp.95-100, 2005 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 1
  • Publication Date: 2005
  • Journal Name: ITALIAN JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.95-100
  • Istanbul University-Cerrahpasa Affiliated: Yes

Abstract

Various heavy metals were determined in commercial Turkish white cheese by atomic absorption spectrophotometry (AAS). Mean concentrations (mu g/g) of Pb, Cd, Ni, Co, Cr, Cu, Zn and Fe in cheeses were 0.415, 0.127, 1.057, 0.470, 0.131, 0.629, 15.576 and 3.610, respectively. The results were compared with those reported in recent years. Overall metal levels were comparable with previous data for different cheeses, but Pb, Cd, Ni and Co levels were found to be slightly higher. The overall mean concentrations of Cr, Cu, Zn and Fe levels were in agreement with the literature data.