Calcium and Phosphorus of Cheese Made Under Controlled Conditions

Cheese is generally recommended as a food of high nutritive value, economical as a source of protein, and rich, not only in protein and fat, but also in calcium and phosphorus. The term cheese, however, includes many products of widely different compositions. The literature contains much data on the composition of cheese made in various ways, the mineral content usually being given as total ash with but few figures for calcium and phosphorus content. The experiments here described were planned to study the calcium and phosphorus content of cheese of several types made under controlled conditions.