Chromium and nickel in production process of cheeses

The distribution of chromium and nickel was studied in different fractions of cow's milk, obtained after fractionation by centrifugation and coagulation with enzyme for curdle. 7.6 % of chromium and 8 % of nickel went to the cream, 36 % of chromium and 47 % of nickel went to the casein and whey...

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Published inPotravinarske Vedy - UZPI (Czech Republic) Vol. 15; no. 4
Main Authors Korenovska, M, Zauskova, P. (Vyskumny Ustav Potravinarsky, Bratislava (Slovakia))
Format Journal Article
LanguageSlovak
Published 01.08.1997
Subjects
CHEESEMAKING
CHROME
CHROMIUM
CONTAMINACION
CONTAMINATION
CONTROLE CONTINU
COW MILK
CROMO
FABRICACION DEL QUESO
FABRICATION FROMAGERE
FOOD HYGIENE
HIGIENE DE LOS ALIMENTOS
HYGIENE DES ALIMENTS
LAIT DE VACHE
LECHE DE VACA
MONITORING
NICKEL
NIQUEL
VIGILANCIA
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Summary:The distribution of chromium and nickel was studied in different fractions of cow's milk, obtained after fractionation by centrifugation and coagulation with enzyme for curdle. 7.6 % of chromium and 8 % of nickel went to the cream, 36 % of chromium and 47 % of nickel went to the casein and whey contained 57 % of chromium and 43 % of nickel. The technological process of hard cheeses and processed cheeses was studied in dairies at Zvolen and Senica. This study confirmed the influence of cumulation of metals in particular fractions and reality a of new hygienic limit for category "dairy products" 0,50 mg/kg for Cr and Ni.
Bibliography:Q02
Q03
1997000927
ISSN:0862-8653