Detection of Lead in Some Soft White Cheeses Manufactured in The Syrian Coast

Authors

  • Ali Sultaneh Tishreen University

Abstract

The research aims to detect the concentration of lead in some soft white cheeses (Akkawi, Baladiyeh, Meshallaleh, Mousnarna, Shanklish) manufactured in various  regions of the Syrian coast (Lattakia, Jableh, Baniyas, Tartous).

Results showed that the  solid substance is in conformity with the Syrian specifications for soft white cheeses, which the lowest value was recorded in the local cheese 41.75% and the highest value was in the mashalal cheese 53.63%.

  The concentration of lead was estimated as the follwing 0.061 , 0.063 ,0.098 , 0.093 and 0.185mg/kg in each of  Akkawi, Baladiah, AMashlala, Musannarah and Shanklish, respectively.

The cheeses produced in the region of Banias  recorded the highest values of lead concentrations compared to the other studied regions, where the highest value was recorded in Shanklish 0.572 mg/kg, while the cheeses manufactured in Jableh were the lowest contaminated, where the lowest value was recorded in Baladi cheese with an average of 0.044 mg/kg.

 Results showed that all values ​​of the daily intake resulting from the consumption of 100 g of the studied cheeses are less than 0.0241 mg/kg which is the provisional tolerable daily intake (PTDI) of lead resulting from the consumption of  cheese.

Author Biography

Ali Sultaneh, Tishreen University

Assistant Professor, Department of Food Sciences, Faculty of Agr

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Published

2021-11-08

How to Cite

سلطانه ع. . (2021). Detection of Lead in Some Soft White Cheeses Manufactured in The Syrian Coast. Tishreen University Journal -Biological Sciences Series, 43(5). Retrieved from https://journal.tishreen.edu.sy/index.php/bioscnc/article/view/11027

Issue

Vol. 43 No. 5 (2021): Tishreen University Journal for Research and Scientific Studies - Biological Sciences Series

Section

Articles

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