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The Calcium Content of Cottage Cheese Made by Culture and Direct Acidification
1Department of Food Technology and Science, The University of Tennessee, P.O. Box 1071, Knoxville, Tennessee 37901-1071.
Abstract:
Using atomic emission spectrophotometry, the average calcium content of 29 market samples of cottage cheese made by the culture method was found to be 76.6 mg/100 g, and that of 18 market samples made by the direct acidification procedure was 91.2 mg/100 g. The average calcium content of 24 samples of lowfat cottage cheese was 87.5 mg/100 g and that of 23 samples of 4% cheese was 76.7 mg/100 g. Lowfat direct set cottage cheese had the most calcium, 102.3 mg/100 g. Curd made in the laboratory by the culture and direct acidification procedure showed no significant difference in calcium content.
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