Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Trace minerals in cottage cheese

N P Wong, D E LaCroix, J H Vestal

    Journal of Dairy Science
    |October 1, 1977
    PubMed
    Summary
    This summary is machine-generated.

    Larger cottage cheese curds and added calcium chloride result in higher iron and zinc content. Fewer washes also contribute to increased mineral levels in the cheese curd.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Determination of Iodide in Milk Using the Iodide Specific Ion Electrode and its Application to Market Milk Samples.

    Journal of food protection·2019
    Same author

    Determination of niacin in infant formula by solid-phase extraction and anion-exchange liquid chromatography.

    Journal of AOAC International·2001
    Same author

    Determination of niacin in infant formula and wheat flour by anion-exchange liquid chromatography with solid-phase extraction cleanup.

    Journal of AOAC International·1999
    Same author

    Utilization of chromatographic and spectroscopic techniques to study the oxidation kinetics of selenomethionine.

    Analytical and bioanalytical chemistry·1996
    Same author

    [Clinical experience in interscalene brachial plexus block combined with Ho's method of C3-4 block for shoulder and proximal upper extremity surgeries].

    Acta anaesthesiologica Sinica·1996
    Same author

    Effect of circadian variation in energy expenditure, within-subject variation and weight reduction on thermic effect of food.

    European journal of clinical nutrition·1993
    Same journal

    Invited review: Manufacturing Whey Protein Colloidal Particles via Liquid Antisolvent Precipitation Method: Particle Formation Mechanism and Ingredient Functionality Aspects.

    Journal of dairy science·2026
    Same journal

    Colostrum programs early t lymphocyte-mediated immunity in neonatal dairy calves: effects of deprivation and preservation method on passive transfer and antigen-specific responses.

    Journal of dairy science·2026
    Same journal

    Functional Characterization and Application of Autochthonous Lactic Acid Bacteria from Chinese Kefir for Improved Fermented Milk Quality.

    Journal of dairy science·2026
    Same journal

    Distinct contributions of the Agr and LuxS quorum-sensing systems to stress tolerance, biofilm formation, and persistence of Staphylococcus aureus in dairy-processing environments.

    Journal of dairy science·2026
    Same journal

    Integrating automated body condition scores and lactation data via optimization algorithms for maximized milk revenue and minimized cost of delayed conception in dairy cows.

    Journal of dairy science·2026
    Same journal

    Assessing genotype by feed interactions for milk production traits in dairy cattle.

    Journal of dairy science·2026
    See all related articles

    Area of Science:

    • Food Science
    • Analytical Chemistry
    • Mineral Nutrition

    Background:

    • Trace minerals like iron and zinc are essential for human health.
    • Cottage cheese is a common dairy product, but its mineral content can vary.
    • Understanding factors affecting mineral content in cheese is important for nutritional quality.

    Purpose of the Study:

    • To determine the levels of iron, zinc, copper, and manganese in cottage cheese curd.
    • To investigate how curd size, calcium chloride addition, and washing affect mineral content.

    Main Methods:

    • Flameless atomic absorption spectroscopy was used for mineral analysis.
    • Cottage cheese curd was analyzed for trace mineral content.

    Main Results:

    Related Experiment Videos

    • Iron and zinc content were significantly increased in larger curd sizes.
    • The addition of calcium chloride led to higher iron and zinc concentrations.
    • Reduced washing of the curd also correlated with increased iron and zinc levels.
    • Copper and manganese levels were also measured but not detailed in the provided abstract.

    Conclusions:

    • Curd size, calcium chloride use, and washing frequency are key factors influencing iron and zinc content in cottage cheese.
    • These findings can inform cheese production processes to enhance nutritional value.