Table 5 Composition of minerals in cheese as colloidal form (% of insoluble minerals as % of total minerals) (Trial Ⅰ)
| MineralsMg/100 g in cheese or in CJ | High pHmethod | Low pHmethod | High pH method with lactose added | High pH method with washing |
| 1 D | 1 wk | 1 mo | CJ2 at 1 D | CJ at 1 wk | CJ at 1 mo | CJ at 1 D | CJ at 1 wk | CJ at 1 mo | CJ at 1 D | CJ at 1 wk | CJ at 1 mo |
| Ca | 79(0) | 66(0) | 63(0) | 74(1) | 58(0) | 57(0) | 77(0) | 67(0) | 68(0) | 70(0) | 62(0) | 62(1) |
| Mg | 51(2) | 26(2) | 14(1) | 44(2) | 16(2) | 12(2) | 39(1) | 24(3) | 25(1) | 25(2) | 15(2) | 16 (2) |
| P | 86(1) | 88(0) | 84(0) | 82(0) | 85(0) | 79(1) | 86(0) | 87(0) | 87(0) | 83(0) | 86(0) | 85(1) |
| S | 44(7) | 10(1) | 3(1) | 34(1) | 0(0) | 0(0) | 54(9) | 42(4) | 30(2) | 39(3) | 9(0) | 7(0) |
1 The number in parenthesis is the standard deviation.
2 CJ = cheese juice.