A survey of Iranian waters, sampled from 2010 to 2013, is presented. A total of 128 water samples from 42 different brands of bottled mineral and drinking water were collected and analysed for contamination levels of lead (Pb), cadmium (Cd), copper (Cu), arsenic (As) and mercury (Hg). Determinations were performed using a graphite furnace atomic absorption spectrophotometer for Pb, Cd and Cu, a hydride vapour generation as well as an Arsenator digital kit (Wagtech WTD, Tyne and Wear, UK) for As and a direct mercury analyser for Hg. Arsenic concentration in six bottled gaseous mineral samples was higher than the related limit. Regardless of these, mean concentrations of Pb, Cd, Cu, As and Hg in all types of water samples were 4.50 ± 0.49, 1.08 ± 0.09, 16.11 ± 2.77, 5.80 ± 1.63 and 0.52 ± 0.03 µg L⁻¹, respectively. Values obtained for analysed heavy metals in all samples were permissible according to the limits of national and international standards.

In recent years, due to nutritional conditions and increasing consumer awareness, the tendency of using healthy food has been necessary. Besides, much consideration is given to use of the legumes protein and fat in dairy products due to their low cost and healthy benefits. Indeed, by increasing obesity and cardio‐vascular diseases, and consideration of consumers to nutritional health, the demand for healthy products has increased. The present study is based on achieving a good formulation by replacing a part of cow's milk with lentil milk to produce vegetable functional cheese with good flavor and texture and acceptable appearance from the point of view of consumers. Inulin was used to improve the texture and organoleptic properties. The applied lentil milk was 0%, 10%, and 20%, and inulin was 0%, 3.5%, and 7.0% in nine formulations. The results revealed that the high level of lentil milk (20%) lead to a sandy texture. The formulation which contained 10% and 3.5% of lentil milk and inulin, respectively, obtained the best texture and sensory score.