羊奶加工过程中的元素分布：营养和安全意义

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2026-01-12 DOI:10.1016/j.idairyj.2026.106554

Andrea Mara , Massimo Pes , Alessio Silvio Dedola , Giacomo Lai , Marco Caredda , Margherita Addis , Matteo Pala , Mario Antonello Deroma , Gavino Sanna

{"title":"羊奶加工过程中的元素分布：营养和安全意义","authors":"Andrea Mara , Massimo Pes , Alessio Silvio Dedola , Giacomo Lai , Marco Caredda , Margherita Addis , Matteo Pala , Mario Antonello Deroma , Gavino Sanna","doi":"10.1016/j.idairyj.2026.106554","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated element distribution during the sheep milk process by analyzing raw sheep milk and six derived fractions. Because natural concentrations of toxic elements were below detection limits, milk was also spiked with As, Cd, Hg, Pb, and Sn to track their distribution. Na, K, Rb, Cs, and As accumulated in aqueous fractions (whey and scotta). Ca, Zn, Cd, Sn, Pb, Fe, and Cu were largely retained in pecorino cheese. Mg and Mo partitioned almost equally between cheese and scotta whey. Se was concentrated in scotta and ricotta, and Hg was distributed across cheese, ricotta, and scotta. Nutritionally, pecorino cheese is confirmed to be rich in Ca, and a source of Zn, Se, and Mo; ricotta is a source of Se; and scotta whey retains soluble elements with potential applications in functional foods.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106554"},"PeriodicalIF":3.1000,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Element distribution during sheep milk process: nutritional and safety implications\",\"authors\":\"Andrea Mara , Massimo Pes , Alessio Silvio Dedola , Giacomo Lai , Marco Caredda , Margherita Addis , Matteo Pala , Mario Antonello Deroma , Gavino Sanna\",\"doi\":\"10.1016/j.idairyj.2026.106554\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study investigated element distribution during the sheep milk process by analyzing raw sheep milk and six derived fractions. Because natural concentrations of toxic elements were below detection limits, milk was also spiked with As, Cd, Hg, Pb, and Sn to track their distribution. Na, K, Rb, Cs, and As accumulated in aqueous fractions (whey and scotta). Ca, Zn, Cd, Sn, Pb, Fe, and Cu were largely retained in pecorino cheese. Mg and Mo partitioned almost equally between cheese and scotta whey. Se was concentrated in scotta and ricotta, and Hg was distributed across cheese, ricotta, and scotta. Nutritionally, pecorino cheese is confirmed to be rich in Ca, and a source of Zn, Se, and Mo; ricotta is a source of Se; and scotta whey retains soluble elements with potential applications in functional foods.</div></div>\",\"PeriodicalId\":13854,\"journal\":{\"name\":\"International Dairy Journal\",\"volume\":\"175 \",\"pages\":\"Article 106554\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2026-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Dairy Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0958694626000087\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2026/1/12 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694626000087","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/1/12 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

本研究通过分析生羊奶和六种衍生馏分，研究了羊奶加工过程中元素的分布。由于有毒元素的天然浓度低于检测极限，牛奶中还添加了砷、镉、汞、铅和锡，以追踪它们的分布。Na， K, Rb， Cs和As在水馏分（乳清和威士忌）中积累。Ca、Zn、Cd、Sn、Pb、Fe和Cu在羊奶干酪中大量保留。镁和钼在奶酪和苏格兰乳清之间的比例几乎相等。硒主要分布在干酪和乳清干酪中，汞主要分布在干酪、乳清干酪和乳清干酪中。在营养方面，羊奶干酪被证实含有丰富的钙，也是锌、硒和钼的来源；乳清干酪是硒的来源；斯科塔乳清保留了可溶性元素，在功能性食品中具有潜在的应用价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Element distribution during sheep milk process: nutritional and safety implications

This study investigated element distribution during the sheep milk process by analyzing raw sheep milk and six derived fractions. Because natural concentrations of toxic elements were below detection limits, milk was also spiked with As, Cd, Hg, Pb, and Sn to track their distribution. Na, K, Rb, Cs, and As accumulated in aqueous fractions (whey and scotta). Ca, Zn, Cd, Sn, Pb, Fe, and Cu were largely retained in pecorino cheese. Mg and Mo partitioned almost equally between cheese and scotta whey. Se was concentrated in scotta and ricotta, and Hg was distributed across cheese, ricotta, and scotta. Nutritionally, pecorino cheese is confirmed to be rich in Ca, and a source of Zn, Se, and Mo; ricotta is a source of Se; and scotta whey retains soluble elements with potential applications in functional foods.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.