Mineral content of dairy products. II. Cheeses

Twenty-one kinds of commercial cheese were analyzed for fat, solids, protein, and five major and four trace minerals. Calcium, magnesium, sodium, and potassium were determined by atomic absorption; phosphorus was determined colorimetrically. Flameless atomic absorption was used to determine iron, zinc, copper, and manganese. The data agreed in general with published values, although there were instances of wide variation. The data represent a comprehensive compilation of the mineral contents of popular cheeses that should be helpful to dietitians and nutritionists.