title: Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey.
abstract: Due to the consumption of the herby cheese in south eastern Anatolia-Turkey is at high ratio, chemical parameters such as dry matter, pH, acidity, aCl, protein, fat and trace metal contents in 50 different herby cheeses produced at this region have been determined in the presented study. The content of lead, copper, cobalt, nickel, chromium, cadmium, and iron have been analyzed by flame atomic absorption spectrometer in air/acetylene flame after combination ash digestion method and wet digestion method. The mean concentration of lead, copper, cobalt, nickel, chromium and cadmium in our samples are higher than literature values except iron.
authors.affiliation: Faculty of Veterinary Medicine, Food Hygiene and Technology Department, Dicle University, 21280 Diyarbakir, Turkey.
authors.forename: Aydin
authors.initials: A
authors.lastname: Vural
authors.forename: Ibrahim
authors.initials: I
authors.lastname: Narin
authors.forename: Mehmet Emin
authors.initials: ME
authors.lastname: Erkan
authors.forename: Mustafa
authors.initials: M
authors.lastname: Soylak
mesh_terms: D002611:Cheese / Q000032:analysis*; D008670:Metals / Q000032:analysis*; D013054:Spectrophotometry, Atomic; D014131:Trace Elements / Q000032:analysis*; D014421:Turkey
chemical_list: D008670:Metals; D014131:Trace Elements