Table 6 Composition of minerals in cheese as colloidal form (% of insoluble minerals as % of total minerals) (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 |
| 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 | 78(1) | 61(1) | 56(1) | 68(1) | 59(1) | 54(1) | 77(1) | 64(0) | 64(1) | 73(1) | 65(0) | 63(0) |
| Mg | 46(1) | 19(3) | 17(1) | 25(0) | 9(2) | 2(0) | 38(4) | 18(1) | 13(4) | 38(0) | 25(1) | 21(0) |
| P | 85(0) | 84(0) | 83(0) | 82(0) | 84(0) | 80(0) | 84(0) | 85 (0) | 85(0) | 83(1) | 86(0) | 85(0) |
| S | 32(4) | 9(1) | 0(0) | 17(6) | 3(0) | 0(0) | 0(0) | 0(0) | 0(0) | 34(2) | 22(0) | 23(0) |
1 The number in parenthesis is the standard deviation.
2 CJ = cheese juice.