Content of Mineral Elements in the Traditional Oštiepok Cheese

[1]  P. Zajác,et al.  Characteristics of textural and sensory properties of Oštiepok cheese , 2019, Potravinarstvo Slovak Journal of Food Sciences.

[2]  B. Semjon,et al.  Sensory profile of Parenica cheese varieties made from pasteurized cow’s milk , 2019, Potravinarstvo Slovak Journal of Food Sciences.

[3]  W. Young,et al.  Do Dairy Minerals Have a Positive Effect on Bone Health? , 2018, Comprehensive reviews in food science and food safety.

[4]  B. Semjon,et al.  Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging , 2018 .

[5]  J. Bastías,et al.  Arsenic, cadmium, mercury, sodium, and potassium concentrations in common foods and estimated daily intake of the population in Valdivia (Chile) using a total diet study. , 2017, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[6]  M. De Marchi,et al.  Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses. , 2017, Journal of dairy science.

[7]  J. Petrová,et al.  Quality evaluation of Korbačik cheese , 2015 .

[8]  D. Newburg,et al.  Clinical applications of bioactive milk components. , 2015, Nutrition reviews.

[9]  S. Mohapatra,et al.  Milk derived bioactive peptides and their impact on human health – A review , 2015, Saudi journal of biological sciences.

[10]  D. I. Givens,et al.  Milk: white elixir or white poison? An examination of the associations between dairy consumption and disease in human subjects , 2014 .

[11]  J. Havranek,et al.  Mineral elements in milk and dairy products , 2012 .

[12]  J. Hernández-Hierro,et al.  The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe , 2011 .

[13]  J. Havranek,et al.  The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt , 2010 .

[14]  M. Shearer,et al.  Minerals and vitamins in bone health: the potential value of dietary enhancement , 2009, British Journal of Nutrition.

[15]  K. Raynal-Ljutovac,et al.  Composition of goat and sheep milk products: An update , 2008 .

[16]  R. Sieber,et al.  Cheese in nutrition and health , 2008 .

[17]  Y. W. Park,et al.  Physico-chemical characteristics of goat and sheep milk , 2007 .

[18]  K. Cashman Milk minerals (including trace elements) and bone health , 2006 .

[19]  B. Bocca,et al.  Minor and trace element content of two typical Italian sheep dairy products , 1999, Journal of Dairy Research.

[20]  F. Rincón,et al.  Mineral composition as a characteristic for the identification of animal origin of raw milk , 1994, Journal of Dairy Research.

[21]  R. A. McCance,et al.  The Composition of Foods , 1946 .

[22]  Jana Fuhrmann,et al.  Modern Food Microbiology , 2016 .

[23]  D. Samaržija,et al.  Mineral value of Croatian artisanal hard sheep cheeses in terms of geographical indication , 2005 .

[24]  James M. Jay,et al.  Modern food microbiology , 1970 .