194. The calcium and phosphorus contents of some types of British cheese at various stages during manufacture and ripening

Abstract

The loss of calcium and phosphorus at various stages in the manufacture and ripening of British hard pressed cheese (Cheddar, Cheshire, Leicester and Lancashire) has been followed. As all the cheese were made from portions of the same bulk milk the results are comparable. It has been shown that there is remarkably little difference in the values of the hard pressed varieties, but that Stilton contains much less calcium and considerably less phosphorus than any of the other varieties examined.