Calcium Supplementation of Cottage Cheese

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Abstract
Cottage cheese (100 g) provides only 6% of the calcium Recommended Daily Allowance for adults. Samples of fresh cheese were supplemented with calcium salts (chloride, lactate, or phosphate monobasic) to double the calcium content of the cheese to approximately 145 mg/100 g, and the effects of the supplementation on taste and microbial stability were studied. Supplementations did not affect pH or microbial stability during 21 d of refrigerated storage. Sensory evaluation results of a 12-member taste panel showed higher flavor and preference scores for control than for all supplemented samples (P < .05) but no difference in odor, color, or testure. Overall, chloride appeared to be preferable for calcium content supplementation because only .26 (wt/wt) of the salt was required to obtain the desired calcium content level and the mineral was evenly distributed in the cheese.