Table III.
Breakdown of the mineral composition of Mozzarella cheese wheys and stretchwater as found in the literature.
| References | Type of sample | Ash (% w/w) | Na+ (% w/w) | K+ (% w/w) | Ca2+ (% w/w) | Mg2+ (% w/w) | Cl− (% w/w) | PO4 3− (% w/w) |
|---|---|---|---|---|---|---|---|---|
| Rektor and Vatai [44] | Normal whey | 0.46 | ||||||
| Blaschek et al. [4] | Sweet whey | 0.20 | ||||||
| Salty whey | 0.50 | |||||||
| Metzger et al. [36] | Normal whey | 0.05–0.08 | ||||||
| Stretchwater | 0.01–0.02 | |||||||
| Fernandez and Kosikowski [12] | Normal whey | 0.57–0.68 | ||||||
| Ardisson-Korat and Rizvi [1] | Normal whey | 0.11–0.12 | 0.45–0.68 | |||||
| Stretchwater | 0.01–0.03 | 4.62–5.18 | ||||||
| Hill et al. [20] | Normal whey | 0.06 | 0.14 | 0.03 | 0.01 | 0.04 | ||
| Concentrated whey | 0.11–0.21 | 0.30–0.50 | 0.07–0.14 | 0.01–0.03 | 0.08–0.17 | |||
| Teixeira and Fonseca [53] | Normal whey | 0.47 | 0.18 |