A modified test for phosphorous in cheese based on quantitative precipitation, filtration, and indirect titration of milligram quantities of phosphorous is presented. The procedure was designed specifically for Cheddar cheese and was used to analyze a wide range of Cheddar samples including some with atypically high and low calcium and phosphorous. A modification of the procedure permitted measurement of total ash, calcium, and phosphorous in the same cheese sample. With reagent adjustments it is possible to test other cheese varieties as well as other dairy products.
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Kindstedt et al. (1985) studied this question.
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