Calcium, Phosphorus, and Sodium Concentrations in Cheddar Cheese

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Abstract
Commercial cheddar cheese from 26 cheese plants in 7 midwestern states were analyzed for their Ca, P, and Na levels. Thirty-five cheese gave mean values for Ca of .715% with a range of .606 to .830%; for P .501% and a range of .442 to .556%; and for Na .65% (NaCl 1.64%) with a range of .48 to .85% (NaCl 1.22 to 2.16%). The correlation coefficient for Ca and P was r = .90, but as Ca concentration decreased from the norm by 3 mmol/kg, P concentration decreased only 2 mmol/kg. Sodium variation among cheeses indicated a lack of uniformity in industrial salting practices.