Mineral elements in milk and dairy products

On average, mineral elements account for 4 % of total body mass and part of every tissue, liquid, cell and organ in human body. There is a sufficient evidence that minerals, both independently or in proper balance with other minerals, have structural, biochemical and nutritional functions that are very important for overall human health, both mental and physical (Vahčić et al., 2010). Furthermore, they act as catalysts for many biological reactions in the body, including muscle contraction, transmission of nerve impulses and utilization of nutrients from food (Anonymous, 2010; Vahčić et al., 2010). Twenty mineral elements are assumed to be essential in human nutrition: sodium, potassium, chloride, calcium, manganese, selenium, iodine, chromium, cobalt, molybdenum, fluorine, arsenic, nickel, silicon and boron (Cashman, 2002a). Essential minerals are occasionally classified into two groups: major elements (macrominerals) and trace elements (or microminerals). The concentration of major elements (sodium, potassium, chloride, calcium, magnesium and phosphorus) in the human body exceeds 0.01 % of to-