Element distribution during sheep milk process: nutritional and safety implications

This study investigated element distribution during the sheep milk process by analyzing raw sheep milk and six
derived fractions. Because natural concentrations of toxic elements were below detection limits, milk was also
spiked with As, Cd, Hg, Pb, and Sn to track their distribution. Na, K, Rb, Cs, and As accumulated in aqueous
fractions (whey and scotta). Ca, Zn, Cd, Sn, Pb, Fe, and Cu were largely retained in pecorino cheese. Mg and Mo
partitioned almost equally between cheese and scotta whey. Se was concentrated in scotta and ricotta, and Hg
was distributed across cheese, ricotta, and scotta. Nutritionally, pecorino cheese is confirmed to be rich in Ca,
and a source of Zn, Se, and Mo; ricotta is a source of Se; and scotta whey retains soluble elements with potential
applications in functional foods.