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International Journal of Food Sciences and Nutrition Volume 56, 2005 - Issue 2
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Original

The effect of selenium and zinc fortification on the quality of Turkish white cheese

Sanem Yalcintas Gulbas Department of Food Engineering, Hacettepe University, Ankara, Turkey
&
Dr >Ilbilge Saldamli Department of Food Engineering, Hacettepe University, Ankara, TurkeyCorrespondence[email protected]
Pages 141-146 | Published online: 06 Jul 2009

References

  • Abdulla M, Reis MF, Schutz A, Dashti H, Al-Mosawi M. Trace element nutrition in developing countries. J Trace Elements Exp Med 1998; 11: 197–208
  • Anonymous. White cheese standard TS-591. Turkish standards Institute, Ankara 1995
  • Fennema, O. 1996. Food chemistry. 3rd ed. New York: Marcel Dekker. 627, pp
  • International Dairy Federation. 1982. Cheese and processed cheese: determination of the total solids content (reference method). Standard 4A:1982. Brussels: International Dairy Federation.
  • International Dairy Federation. Milk and dried milk. determination of calcium content. Standard 154. International Dairy Federation, Brussels 1992
  • International Dairy Federation. Milk. determination of nitrogen content. Standard 20B. International Dairy Federation, Brussels 1993
  • International Dairy Federation. Milk and milk products. Determination of zinc content. Standard 156A. International Dairy Federation, Brussels 2000
  • International Organization for Standardization. Determination of fat matter. Van Gulik method. Standard 33433. International Organization for Standardization, Geneva 1975
  • Reilly C. Selenium: a new entrant into the functional food arena. Trends Food Sci Technol 1998; 9: 114–118
  • Salgueiro MJ, Zubillaga M, Lysionek A, Sarabia MI, Caro R, De Paoli T, Hager A, Weill R, Boccio J. Zinc as an essential micronutrient: a review. Nutr Res 2000; 20: 737–755

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