Belewu, MA., Aiyegbusi, OF. 2002.Comparison of the mineral
content and apparent biological value of milk from human,
cow and goat. J. Food Technol. Afr.,7: 9–11.
Coni, E., Bocca, B., Caroli, S. 1999.Minor and trace element
content of two typical Italian sheep dairy products. J. Dairy
Res., 66: 589–598.
Demirezen, D., Aksoy, A. 2004. Accumulation of heavy metals
in Typha angustifolia (L.) and Potamogeton pectinatus (L)
living in Sultan Marsh (Kayseri, Turkey), Chemosphere, 56:
685-696.
Demirezen, D., Aksoy, A. 2006.Heavy Metal Levels in
Vegetables in Turkey are within Safe Limits for Cu, Zn, Ni
and Exceeded for Cd and Pb. Journal of Food Quality, 29: 252-265.
Dietary Reference Intakes (Dri) and Recommended Dietary
Allowances (Rda). 2002. From the US Department of
Agriculture’s Food and Nutrition Information Center.
El Zubeir, IEM., Wigdan, M., Abdalla El Owni, OAO. 2005.
Chemical composition of fermented milk (roub and mish)
in Sudan. Food Control., 16(7): 633-637.
El-Mardi, MA. 1988. A study on fermented milk‘‘Roub’’. M.
Sc.Thesis, University of Khartoum.
FIL/IDF (1990).Bulletin No 50A.
Franco, I., Prieto, B., Bernardo, A., Prieto, JG., Carballo, J.
2003. Biochemical changes throughout the ripening of a
traditional Spanish goat cheese variety (Babia-Laciana). Int.
Dairy J., 13: 221–230.
Gambelli, L., Belloni, P., Ingrao, G., Pizzoferrato, L.,
Santaroni, GP. 1999. Minerals and Trace elements in Some
Italian Dairy Products. J.of Food Consomp. and Analys., 12:
27-35.
highest average concentrations of Cu were observed in
tulum cheese (Table 2). The average copper concentra-tion was 0.05- 10.75 mg 100 g
-1
in samples. These values
are similar to obtained by Park (Park, 2000). The average
daily intake level of copper from dairy products studied
was 1.83 mgd-1
, so this rate within the safety limits (900
-30 000 mgd
-1
)according to WHO
1
(WHO 1993, Dri 2002).
Results show that the samples belong to group 1 (Table
2 b) contains higher concentration of trace elements than
the samples belong group 2 (Table 2 a). According to
Turkish Ministry of Agriculture and Rural Affairs, there
are some restriction on the levels of trace elements that
are added to feeds, such as it may contain 15-50 mg kg
-1
Cu, 600 mg kg-1
Pb and 0.5 mg kg
-1
Se (TMARA 2002).
High Cu and Ni contents may be due to contamination
caused by contact of the milk or yoghurt with metallic
utensils during manufacture (Coni et al. 1999). Ni is an
important ingredient in steel (Garcia et al. 2006).
The zinc contents of samples were between 0.003- 159.8
mg 100 g-1.
The lowest zinc concentrations were found in
Çökelek cheese (Table 2). These values are in agreement
with reported results by Park (2000). To protect human
from harmful effects of heavy metals, the provisional tol-erable weekly intake should not exceeds the levels given
by WHO / FAO
1
(WHO 1993, Dri 2002). The estimated
average daily intake of zinc from dairy products collected
from study area was 17.21 mgd
-1
, so this portion exceeds
the tolerance limits (WHO, 1989). In contrary, the daily
intake of cadmium (0.51 mgd
-1
) and lead (2.49 mgd
-1)
from samples which are collected from Turkey do not
exceed tolerable limits. According to WHO (1982), the
provisional tolerable daily intake of cadmium and lead
are 60 mgd
-1
and 210 mgd
-1
, respectively (WHO 1982).
Selenium contents in the samples were observed to be
4.32- 131.6 mg 100 g
-1
. These values are lower than those
reported earlier (Gambelli et al. 1999, Merdivan et al.
2004). Smrkolj et al. (2005) observed that, there are some
differences selenium concentrations in different kind of
dairy products such as, they found milk contains from 12
to 0.9 ngg
-1
wet weight, yoghurt contains from 12.4 to 0.5
ngg
-1
wet weight and cheese contains from 23.2 to 3.1 ngg
-1
wet weight selenium. Furthermore, the estimated daily
intake of selenium from studied products was within the
safety limits (55 mgd
-1
)
1
(WHO 1993, Dri 2002).
High levels of essential elements may be due to the sea-son of production, genetic factors, regional differences
and feeding of goats as well as high protein and fat con-tent of milk since the B, Co, Mn, Mo, Se and Zn contents
of milk depend largely on the animals’ feed, that is, their
amounts in the diet (Park 1988, Rincon et al. 1994, Rodri-guez et al. 1999, Pedro et al. 2006). A direct correlation
Demirezen Yılmaz / Effect of Feeding Habits of Cowns 17
Shen, L.H., Robberecht, H., Van Dael, P., Amaro, M. 1995.
Estimation of the bioavailability of zinc and calcium from
human, cows, goat and sheep milk by an in vitro method.
Biol. Trace Elem. Res., 49: 107–117.
Smrkolj, S., Pograjc, L., Hlastan-Ribi, C., Stibilj, V. 2005.
Selenium content in selected Slovenian foodstuffs and
estimated daily intakes of selenium. Food Chemistry, 90: 691-697.
Stoepper, M. 1984.In: Merian E. Editor. Metalle in der Umwelt.
II, 7375.
Suhaj, M., Korenˇovska, M. 2008.Correlation and distribution
of elemental markers of origin in the production of Bryndza
sheep cheese. Food Chemistry, 107: 551–557.
TMARA(Turkish Ministry of Agriculture and Rural Affairs)
(2002). A paper that related to export, import, sale and
using of feed and production of additive and premix. 1734,
Official Paper. Turkey.
World Health Organisation (1982). Evaluation of certain food
additives and contaminants. Technical Report Series, Number
683 (Geneva: World Heath Organisation), WHO.
World Health Organisation (1993).Evaluation of certain
food additives and contaminants. Technical Report Series,
Number 837 (Geneva: World Heath Organization), WHO.
World Health Organisation, Evaluation of certain food
additives and contaminants (1989). Thirty- third Report
of the Joint FAO / WHO Expert Committee on Food
Additives. WHO Technical Report Series, No 776 (Geneva:
World Heath Organisation), WHO.
Garcia, MIH., Puerto, PP., Baquero, MF., Rodriguez, ER.,
Martin, JD., Romero, CD. 2006.Mineral and trace element
concentrations of dairy products from goats’ milk produced
in Tenerife (Canary Islands). Int. Dairy J.,16: 182–185.
Hejtmankova, A., Kucerova, J., Mıholova, D., Kolihova, D.,
Orsak, M. 2002. Levels of selected macro- and microelements
in goat milk from farms in the Czech Republic. Czech J.
Anim. Sci., 69: 253–260.
Merdivan, M., Yılmaz, E., Hamamcı, C., Aygun, RS. 2004.
Basic nutrients and element contents of white cheese of
Diyarbakır in Turkey. Food Chemistry, 87: 163–171.
Moreno-Rojas, R., Pozo-Lora, R., Zuera-Csano, G., Amaro-Lopez, A. 1994. Calcium, magnesium, manganese, sodium
and potassium variations in manchego-type cheese during
ripening. Food Chem., 50: 373-378.
Park, YW., Chukwu, HI. 1988.Macro-mineral concentrations in
goat milk of two goat breeds at different stages of lactation.
Small Rum. Res., 1:157–166.
Park, YW. 2000. Comparison of mineral and cholesterol
composition of different commercial goat milk products
manufactured in USA. Small Ruminant Research, 37:115–124.
Pedro, NAR., De Oliveira, E., Cadore, S. 2006.Study of the
mineral content of chocolate flavoured beverages. Food
Chem., 95: 94–100.
Rincon, F., Moreno, R., Zurera, G., Amora, M. 1994. Mineral
composition as a characteristic for the identification of
animal origin of raw milk. J. Dairy Res.,6: 151–154.
Rodriguez, E.M.R., Uretra, ED., Romero, CD. 1999.
Concentrations of cadmium and lead in different types of
milk. Z. Lebensm. Unters. Forsch., 208: 162–168.
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