Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES.

A speciation method by ICP-OES was developed to study the mineral profile of Crescenza and Squacquerone cheeses, together with the corresponding milk. The research and the quantitative estimate of macro- and microelements indicate that Crescenza and Squacquerone show a low content of Na compared to other cheeses or foods and an optimum ratio Ca/P. Hence, the use of a reliable analytical technique maybe ultimate not only to quantify the food composition but also for a best rationalisation of food productive process with a consequent valorisation and survival of typical products