Trace minerals in cottage cheese.

The trace minerals, iron, zinc, copper, and manganese were determined in cottage cheese curd by flameless atomic absorption. Larger curd size, added calcium chloride, and fewer washes increased the iron and zinc content in the curd.

Composition of cheddar cheese made with different milk clotting enzymes.

Six commercial milk clotting preparations from animal and fungal sources were used to make cheddar cheese. The cheeses were analyzed initially and over 6-mo ripening for proximate composition, minerals, amino acids, soluble protein, nonprotein nitrogen, free fatty acids, lactones, and flavor development. No significant differences in the composition of the cheeses could be attributed to the type of clotting enzyme. One lot of one enzyme showed increased lipolytic activity which indicated contamination and suggested that the purity of the enzyme preparation should be checked.