Wong N P, LaCroix D E, Alford J A
J Am Diet Assoc. 1978 Jun;72(6):608-11.
Twenty-one kinds of commercial cheese were analyzed for fat, solids, protein, and five major and four trace minerals. Calcium, magnesium, sodium, and potassium were determined by atomic absorption; phosphorus was determined colorimetrically. Flameless atomic absorption was used to determine iron, zinc, copper, and manganese. The data agreed in general with published values, although there were instances of wide variation. The data represent a comprehensive compilation of the mineral contents of popular cheeses that should be helpful to dietitians and nutritionists.
对21种市售奶酪进行了脂肪、固形物、蛋白质以及5种主要矿物质和4种微量元素的分析。钙、镁、钠和钾采用原子吸收法测定；磷采用比色法测定。无焰原子吸收法用于测定铁、锌、铜和锰。尽管存在差异较大的情况，但数据总体上与已发表的值一致。这些数据是对常见奶酪矿物质含量的全面汇编，对营养师和营养学家应该会有帮助。
