Influence of Processing and Fermentation on Concentrations of Zn, Ca, Mg, and Phosphate in Goat Milk : Table 4

Table 4: Zn, Ca, Mg and P concentrations in fermented goat milk products with different fermenting microorganisms (fresh weight).

Element	Fermenting microorganisms	n	Mean ± SD	Range
Zn, μg/g (P = 0.013)	L. bulgaricus + S. termophilus	7	4.037 ± 0.270^a	3.69-4.39
Zn, μg/g (P = 0.013)	Different species of fermenting bacteria (Lactobacillus, Streptoccocus, Lactococcus), yeasts and acetic bacteria	5	4.520 ± 0.210^a	4.18-4.73
Ca, mg/g (P = 0.003)	L. bulgaricus + S. termophilus	7	1.780 ± 0.450^b	1.222-2.386
Ca, mg/g (P = 0.003)	Different species of fermenting bacteria (Lactobacillus, Streptoccocus, Lactococcus), yeasts and acetic bacteria	5	2.248 ± 0.210^b	2.046-2.601
Mg, μg/g (P = 0.179)	L. bulgaricus + S. termophilus	7	135.0 ± 47.50	75.65-202.6
Mg, μg/g (P = 0.179)	Different species of fermenting bacteria (Lactobacillus, Streptoccocus, Lactococcus), yeasts and acetic bacteria	5	119.3 ± 42.08	81.78-190.7
P, mg/g (P = 0.010)	L. bulgaricus + S. termophilus	7	0.810 ± 0.053	0.750-0.902
P, mg/g (P = 0.010)	Different species of fermenting bacteria (Lactobacillus, Streptoccocus, Lactococcus), yeasts and acetic bacteria	5	0.854 ± 0.091	0.751-0.968