Vural, AydinNarin, IbrahimErkan, Mehmet EminSoylak, Mustafa2024-04-242024-04-2420080167-6369https://doi.org/10.1007/s10661-007-9806-zhttps://hdl.handle.net/11468/14658Due to the consumption of the herby cheese in south eastern Anatolia-Turkey is at high ratio, chemical parameters such as dry matter, pH, acidity, aCl, protein, fat and trace metal contents in 50 different herby cheeses produced at this region have been determined in the presented study. The content of lead, copper, cobalt, nickel, chromium, cadmium, and iron have been analyzed by flame atomic absorption spectrometer in air/acetylene flame after combination ash digestion method and wet digestion method. The mean concentration of lead, copper, cobalt, nickel, chromium and cadmium in our samples are higher than literature values except iron.eninfo:eu-repo/semantics/closedAccessHerby CheeseChemical ParametersAsh And Wet DigestionTrace MetalAtomic Absorption SpectrometryArticle1391-32733WOS:0002537540000032-s2.0-405491269531756219610.1007/s10661-007-9806-zQ2Q3