Effect of total solids standardization using different methods on mineral content of yoghurt

• Published in: Mljekarstvo Vol. 71; no. 2; pp. 103 - 111
• Main Author: Ergin, Firuze
• Format: Journal Article
• Language: English
• Published: Croatian Dairy Union 01.04.2021
• Subjects: macro minerals; micro minerals; total solids standardization; yoghurt

Yoghurt is a good dietary source of macro and micro minerals. However, the mineral content of yoghurt can vary according to the technological processing used in its manufacture. In this context, the aim of this study was to compare some macro (Ca, K and Mg) and micro (As, Cd, Co, Fe, Mn, Ni, Pb, Se,...