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Calcium and Phosphorus of Cheese Made Under Controlled Conditions

Kansas Agricultural Experiment Station, Manhattan Kansas

ABSTRACT

Fifty-four samples of cheese, 50 being laboratory products made under known conditions, were analyzed for calcium, phosphorus and nitrogen. These included rennet and acid types of cottage cheese, cream, Neufchatel, cheddar and processed cheese. From the compiled data the following points are outstanding:

1. Caloric values vary from 4.81 calories per gram for cheddar cheese and 3.53 calories per gram for cream cheese to less than 1 calorie per gram for various types of cottage cheese.
   
2. Cheddar and processed cheese made under known conditions are by weight about 1/3 protein, commercial processed cheese 1/4 protein, cottage and Neufchatel 1/6 to 1/10 protein and cream cheese about 1/14 protein.
   
3. The difference in the percentage of calcium in rennet and acid types of cottage cheese is not significant but cheddar cheese contains approximately 10 times as much calcium as the soft cheeses. About 20 per cent of the calcium of the milk is retained in the soft cheeses while 80 per cent is retained in cheddar cheese.
   
4. The amount of phosphorus seems to vary according to the amount of protein in the cheese. About 37 per cent of the phosphorus of the milk is retained in the soft cheeses and 38 per cent in cheddar cheese.