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%(NaC1 1.64%) with a range of .48 to .85%(NaC1 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.
No takes yet. Share an insight, caveat, or question.
Kindstedt et al. (1988) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: