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Retention of Ca, P, K and Na in Teleme cheese industrially processed from ewes' milk


, : Retention of Ca, P, K and Na in Teleme cheese industrially processed from ewes' milk. Milchwissenschaft 32(8): 475-476

Retention of Ca, P, K and Na was studied in 14 batches of Teleme cheese from ewes' milk at various stages of manufacture. The average retention was: in curd, Ca, 73.11%; P, 73.02%; K, 18.56% and Na, 28.46%. In the cheese, after salting and before packaging, Ca, 69.03%; P, 68.46%; and K, 20.16%. In ripened cheese, Ca, 62.68%; P, 60.69% and K, 19.16%. The content of these elements was also studied in 35 samples of market Teleme cheese.

US$29.90


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