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Investigation of zinc and other cations content of milk and its derivatives

, : Investigation of zinc and other cations content of milk and its derivatives. Rivista di Scienza dell'Alimentazione 22(3): 287-291

The authors investigated the mineral content (zinc, calcium, magnesium, potassium and sodium) of different types of milk and its derivatives. The results indicate that no significant differences in cation concentrations were observed between milk and its derivatives from different stocks examinated. Some differences in cation concentrations between partially skimmed milk and other sample types were observed too. The results show that the partially skimmed milk presents a higher concentration both of zinc and other cations. This higher content resulted statistically significant (multiple range analysis of variance) versus whole milk, cream and whipped cream for zinc and versus cream and whipped cream for calcium. This suggest that partially skimmed milk could be the most suitable choice for the cations nutritional necessity particularly for infant.

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