Influence of Processing and Fermentation on Concentrations of Zn, Ca, Mg, and Phosphate in Goat Milk : Table 3

Table 3: Zn, Ca, Mg, and P concentrations in goat milk products (fresh weight data).
^a-bSignificant differences among values with the same superscript (P < 0.05).

Element	Fermenting microorganisms	n	Mean ± SD	Range
Zn, μg/g	Raw milk Commercial milk Commercial fermented milk	25 10 12	3.43 ± 0.24^a,b 4.41 ± 0.06^a 4.24 ± 0.34^b	3.10-3.95 4.35-4.55 3.69-4.73
Ca, mg/g	Raw milk Commercial milk Commercial fermented milk	25 10 12	1.205 ± 0.019^a 1.274 ± 0.019 1.975 ± 0.432^a	1.115-1.306 1.247-1.300 1.222-2.601
Mg, μg/g	Raw milk Commercial milk Commercial fermented milk	25 10 12	132.88 ± 5.52^a 109.6 ± 8.73^a 128.48 ± 44.02	123.6-142.0 96.0-123.0 75.65-202.6
P, mg/g	Raw milk Commercial milk Commercial fermented milk	25 10 12	1.188 ±0.084^a 1.028 ± 0.102^a,b 0.828 ± 0.071^a,b	1.000-1.377 0.880-1.180 0.750-0.968