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Journal of Dairy Science Vol. 60 No. 10 1650-1652
© 1977 by American Dairy Science Association ®
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Trace Minerals in Cottage Cheese

N. P. Wong, D. E. LaCroix and J. H. Vestal

Nutrition Institute, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705

ABSTRACT

Abstarct: The trace minerals, iron, zinc, copper, and manganese were determined in cottage cheese curd by flameless atomic absorption. Larger curd size, added calcium chloride, and fewer washes increased the iron and zinc content in the curd.






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Copyright © 1977 by the American Dairy Science Association ®.