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|Title:||Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin||Authors:||Osorio, María Teresa Moreira
|Keywords:||Authentication;Elemental markers;Feeding regime;Geographical origin;Goat milk;Halloumi cheese||Category:||Animal and Dairy Science||Field:||Agricultural Sciences||Issue Date:||1-Jan-2015||Publisher:||Blackwell Publishing Ltd||Source:||581 International Journal of Dairy Technology,November 2015, Volume 68, Issue 4, Pages 573-581||metadata.dc.doi:||10.1111/1471-0307.12213||Abstract:||Sixty samples of milk, Halloumi cheese and local grazing plants (i.e. shrubs) were collected over a year from dairy farms located on three different locations of Cyprus. Major and trace elements were quantified using inductively coupled plasma-atomic emission spectroscopy (ICP-AES). Milk and Halloumi cheese produced in different geographical locations presented significant differences in the concentration of some of the elements analysed. Principal component analysis showed grouping of samples according to the region of production for both milk and cheese samples. These findings show that the assay of elements can provide useful fingerprints for the characterisation of dairy products.||URI:||http://ktisis.cut.ac.cy/handle/10488/9496||ISSN:||1364727X||Rights:||© 2015 Society of Dairy Technology.||Type:||Article|
|Appears in Collections:||Άρθρα/Articles|
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