Health risk due to chronic heavy metal consumption via cow’s milk produced in Puebla, Mexico, in irrigated wastewater areas

This research was carried out to determine the levels of some minerals and heavy metals in Urfa cheeses and cow's milk offered for sale in Şanlıurfa. Mineral and heavy metal levels were determined by analysing 18 Urfa cheese and 21 cow milk samples collected from retail outlets with ICP-MS. Mean mineral and heavy metal contents in Urfa cheese samples were; magnesium (Mg) 129.8 ±31.14 mg/kg, calcium (Ca) 2712.66 ±1002.4 mg/kg, potassium (K) 272.06 ±127.21 mg/kg, titanium (Ti) 7.48 ±2.63 mg/kg, zinc (Zn) 40.4 ±16.33 mg/kg, selenium (Se) 10.6 ±3.51 mg/kg. In cow milk samples, average selenium (Se) 0.22 ±0.04 mg/kg, titanium (Ti) 0.07 ±0.009, mg/kg, copper (Cu) 0.0068 ±0.01 mg/kg and chromium (Cr) was detected at the level of 0.019 ±0.001 mg/kg. Arsenic (As), cadmium (Cd), lead (Pb) and thallium (Tl) levels were below the detectable levels in Urfa cheese and cow's milk samples. As a result, it was concluded that the samples do not pose a significant danger to public health in terms of heavy metal pollution and can contribute significantly to nutrition with the mineral substances it contains.

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Determination of essential nutrients and heavy metal content of raw cow’s milk from East Azerbaijan province, Iran

International Journal of Environmental & Analytical Chemistry ◽

10.1080/03067319.2019.1702171 ◽

2020 ◽

pp. 1-11 ◽

Cited By ~ 1

Author(s):

Payam Safaei ◽

Fatemeh Seilani ◽

Fatemeh Eslami ◽

Seied Reza Sajedi ◽

Afsaneh Mohajer

Keyword(s):

Heavy Metal ◽

Metal Content ◽

Heavy Metal Content ◽

Cow’S Milk ◽

Essential Nutrients ◽

Cow's Milk ◽

East Azerbaijan ◽

Raw Cow’S Milk

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Digestibility and Assimilation of Cow's Milk

Scientific American ◽

10.1038/scientificamerican03151884-6833csupp ◽

1884 ◽

Vol 17 (428supp) ◽

pp. 6833-6833

Keyword(s):

Cow’S Milk ◽

Cow's Milk

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Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

International Journal of Business and Applied Social Science ◽

10.33642/ijbass.v6n3p3 ◽

2020 ◽

pp. 33-39

Author(s):

Prof. Asoc. Dr. Shurki MAXHUNI ◽

Prof.Asiss.Dr.Nerimane BAJRAKTARI

Keyword(s):

Milk Fat ◽

Economic Indicator ◽

Peculiar Feature ◽

Cow’S Milk ◽

Fat Percentage ◽

Cow's Milk ◽

Physical Chemical ◽

Heated Milk ◽

Sweet Whey ◽

Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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