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2012, iss. 43, pp. 43-49
Direct determination of calcium, sodium and potassium in fermented milk products
University of Novi Sad, Faculty of Technology
Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (MESTD - 46009)

Keywords: calcium; sodium; potassium; fermented milk product
The aim of this study was the investigation of the possibilities of direct determination of calcium, sodium and potassium in the commercial and kombucha-based fermented milk products by flame photometry. Two procedures were used for sample preparation: simple dilution with water (direct method) and extraction with mineral acid. Calcium, sodium and potassium levels determined after mentioned sample preparation methods were compared. The results showed that the differences between the values obtained for the different sample treatment were within the experimental error at the 95% confidence level. Compared to the method based on extraction with mineral acid, the direct method is efficient, faster, simpler, cheaper, and operates according to the principles of Green Chemistry. Consequently, the proposed method for the direct determination of calcium, sodium and potassium could be applied for the rapid routine analysis of the mineral content in the fermented dairy products.
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article language: English
document type: Original Scientific Paper
DOI: 10.2298/APT1243043K
published in SCIndeks: 22/03/2013

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