Abstract
The change in contents of copper, iron and zinc during the ripening of a Manchego-type cheese in cold storage (temperatures below 10°C) was studied for a period of 6 months. The determinations were performed with an atomic absorption spectrophotometer. A two-factor variance analysis showed the existence of statistically significant differences ( p < 0.001) in the contents of iron, copper and zinc between different portions and over a period of time, both when the concentrations are considered on a fresh weight and dry weight basis. However, certain differences with time were observed on using a Scheffè homogeneity test ( p < 0.05), depending on whether the mineral content is expressed on a fresh weight or dry weight basis. The daily intake estimates calculated for the three elements were 5.94 μg/g day for copper, 31.1 μg/day for iron and 223.1 μg/day for zinc in Manchego cheese ripened for 6 months.
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