Ki. Ereifej et Sh. Gharaibeh, THE LEVELS OF CADMIUM, NICKEL, MANGANESE LEAD, ZINC, IRON, TIN, COPPER AND ARSENIC IN THE BRINED CANNED JORDANIAN CHEESE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(2), 1993, pp. 123-126
The levels of cadmium, nickel, manganese, lead, zinc, iron, tin, coppe
r and arsenic in fresh sheep's milk, white brined cheese preserved in
glass jars and in tin containers and their corresponding brines, salt
and tin plates were determined by atomic absorption spectrophotometry.
The results have been compared with those reported in recent years. A
lthough metal levels were comparable with other investigators' data, o
ur data shows that white brined cheese picked-up metals from tin conta
iners and from the naturally contaminated salt, on the contrary brined
cheese in preserved glass jars showed lower levels of metals. We reco
mmend a purified salt for brine preparation and glass jars for white c
heese preservation in order to minimize cheese contamination with meta
ls from tin cans and salt.