Trace Minerals in Cottage Cheese
Open Access
- 1 October 1977
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 60 (10) , 1650-1652
- https://doi.org/10.3168/jds.s0022-0302(77)84083-6
Abstract
The trace minerals, Fe, Zn, Cu and Mn were determined in cottage cheese curd by flameless atomic absorption. Larger curd size, added CaCl and fewer washes increased Fe and Zn content in the curd.This publication has 3 references indexed in Scilit:
- The Effect of Manufacturing Variables on the Mineral Content of Cottage CheeseJournal of Dairy Science, 1976
- A Simple Collimating Lens System for Flameless Atomic Absorption SpectroscopySpectroscopy Letters, 1976
- Copper, Iron, Manganese, Strontium, and Zinc Content of Market MilkJournal of Dairy Science, 1972