Abstract
Abstract Calcium, phosphorus, and magnesium levels and calcium/phosphorus and calcium/magnesium ratios were determined for 74 authentic cheeses. Lactose was determined for 40 authentic grating cheeses. Phosphorus was measured by an AOAC method, calcium and magnesium by a modified AOAC atomic absorption method, and lactose by liquid chromatography. The average calcium/phosphorus and calcium/magnesium ratios were 1.55 and 23.3, respectively, and were used with lactose data as criteria for evaluating grated cheese adulteration.
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