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This paper examines the content of major minerals (calcium, magnesium, phosphorus and zinc) and its distribution between soluble (non-sedimentable) and micellar fractions of 16 commercial yoghurts from five different branches. These elements were determined by atomic absorption spectrometry after mineralisation by dry ashing. Total mineral contents showed wide intervals of variation (calcium 1090-2050...
A method is described for digestion of a variety of solid dairy products (cheeses, caseinates, and milk powders) for subsequent determination of Ca, Mg, Na, and K by flame atomic spectrophotometry. Sample preparation included a microwave digestion system in closed vessels. The procedure has been validated for skim milk powder employing various reaction mixtures that contain HNO 3 , HClO ...
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