Assessment of Sodium, Calcium and Potassium in Buffalo’s Raw Milk and its Rural Products in some centers of Sohag Governorates, Egypt.

Concentrations of sodium (Na), potassium (K) and calcium (Ca) were assessment in samples of raw Buffalo’s Milk,
Laban rayeb, Cream,Kariesh cheese and Mish cheese. The following mean concentrations (and ranges) were recorded in raw
Buffalo’s Milk: Na (ppm), 282 (241-633); K (ppm), 537 (243-774) andCa (ppm), 418.2 (214- 493). The Laban rayeb showed
mean concentrations ofNa (ppm), 299 (210-354); K (ppm), 412 (157-615) and Ca (ppm), 364 (129- 486). However, the mean
concentrations of Na (ppm), 242 (82-302); K (ppm), 165 (53-286) andCa (ppm), 176 (61- 300) inCreamwerelower than the
concentrations observed in raw Buffalo’s Milk. The Kariesh cheese showed mean concentrations of Na (ppm), 5558 (3550-
7240); K (ppm), 1410 (960-2660)and Ca (ppm), 1765 (1030- 2370).The Mish cheese showed mean concentrations of Na (ppm),
29489 (19100-28000); K (ppm), 2121 (1300-2330) andCa (ppm), 3323 (2570- 4070). The mean concentrationsinKariesh cheese
and Mish cheese were significantly higher than in raw Buffalo’s Milk, Laban rayeb andCream.