Table 4 Composition of minerals in cheese and cheese juice (CJ) (Trial Ⅱ)
| MineralsMg/100 g in cheese or in CJ | High pHmethod | Low pHmethod | High pH method with lactose added | High pH method with washing |
| Cheese | CJ2 at 1 D | CJ at 1 wk | CJ at 1 mo | Cheese | CJ at 1 D | CJ at 1 wk | CJ at 1 mo | Cheese | CJ at 1 D | CJ at 1 wk | CJ at 1 mo | Cheese | CJ at 1 D | CJ at 1 wk | CJ at 1 mo |
| Ca | 729(14)1 | 391(6) | 658(15) | 732(12) | 680(13) | 540(4) | 706(5) | 728(1) | 728(1) | 429(5) | 641(5) | 635(6) | 728(9) | 491(10) | 612(7) | 628(15) |
| Fe | 0.7(0.1) | 1.6(0.1) | 3.5(0.4) | 2.7(0.2) | 0.2(0.1) | 1.9(0.0) | 3.0(0.4) | 6.5(0.2) | 0.3(0.1) | 3.8(0.5) | 2.2(0.4) | 1.5(0.3) | 0.2(0.0) | 2.1(0.2) | 2.2(0.3) | 3.3(0.4) |
| K | 107(16) | 323(34) | 267(7) | 254(19) | 75(13) | 242(17) | 306(35) | 321(12) | 78(5) | 353(8) | 303(28) | 382(20) | 34(6) | 345(4) | 194(6) | 172(5) |
| Mg | 32.5(3.3) | 42.2(1.0) | 62.9(1.3) | 63.6(4.4) | 29.0(1.0) | 54.7(0.2) | 64.1(2.0) | 67.9(1.4) | 30.4(0.6) | 49.0(3) | 62.2(2.5) | 63.3(3.9) | 32.0(0.4) | 48.8(0.3) | 57.6(0.2) | 59.2(0.3) |
| Na | 462(8) | 1,219(104) | 1,223(76) | 1,076(75) | 418(15) | 1,160(58) | 1,235(36) | 1,186(51) | 450(36) | 1,390(81) | 1,385(15) | 1,126(81) | 484(10) | 1,386(33) | 1,472(43) | 1,340(68) |
| P | 472(2) | 176(2) | 181(7) | 176(3) | 445(7) | 203(5) | 176(1) | 211(3) | 461(7) | 195(6) | 167(2) | 172(2) | 460(11) | 196(6) | 153(1) | 165(3) |
| S | 10.0(0.6) | 16.3(0.9) | 21.3(0.6) | 25.6(1.5) | 9.5(0.8) | 21.3(1.6) | 25.2(0.8) | 31.4(0.6) | 8.6(1.7) | 17.4(1.5) | 24.9(0.8) | 24.1(2.5) | 7.8(4.1) | 16.6(2.1) | 22.5(3.0) | 23.2(5.0) |
1 The number in parenthesis is the standard deviation.
2 CJ = cheese juice.