The effect of the production method on selected physico-chemical properties of cottage cheeses
2002
Chmura, S. | Smietana, Z. | Zulewska, J. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Dairy Science and Technology Development)
In all performed investigations, there was observed correlation between the contents of dry matter and calcium. It was reported that the calcium content increased along with decreasing content of dry matter. An important factor highly affecting calcium availability in dairy products is the ratio of its content to the content of phosphorus. The most beneficial ratio of these elements was reported for cottage cheeses obtained from rennet-acid curd by ultrafiltration
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