Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review

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Review

Table VI.

Breakdown of the mineral composition of several cheese wheys as found in the literature.

References	Type of whey	Ash (% w/w)	Na⁺ (% w/w)	K⁺ (% w/w)	Ca²⁺ (% w/w)	Mg²⁺ (% w/w)	Cl⁻ (% w/w)	PO₄ ³⁻ (% w/w)
Doose cited by Imbert-Pondaven (1977) [21]	Rennet	0.50–0.70
Doose cited by Imbert-Pondaven (1977) [21]	Acid	0.70–0.80
Blanc cited by Imbert-Pondaven [21]	Emmental	0.48–0.59			0.03–0.04
Blanc cited by Imbert-Pondaven [21]	Gruyère	0.51–0.56			0.03–0.04
Février cited by Imbert-Pondaven [21]	Emmental	0.52–0.53			0.04
Février cited by Imbert-Pondaven [21]	Fresh cheese	0.73–0.76			0.13–0.14
Hargrove et al. [19]	Cottage	0.60
Hargrove et al. [19]	Cheddar	0.52
Wong et al. [56]	Acid		0.04	0.15	0.09	0.01		0.06
Wong et al. [56]	Sweet		0.05	0.12	0.04	0.01		0.04
Kosikowski [31]	Sweet	0.50
Kosikowski [31]	Acid	0.80
Hill et al. [20]	Cheddar		0.06	0.15	0.04	0.01		0.04
Hill et al. [20]	Cottage		0.06	0.13	0.09	0.01		0.06
Sienkiewicz cited by Schuck et al. (2004) [50]	Cheddar	0.52
Sienkiewicz cited by Schuck et al. (2004) [50]	Fresh cheese	0.60
Jeantet et al. [22]	Acid	0.74	0.04	0.15	0.12	0.01	0.26	0.07
De Wit [10]	Casein	0.79			0.16			0.10
	Acid	0.79			0.16			0.10
	Gouda	0.53			0.06			0.07
	Camembert	0.56			0.06			0.07
Johansen et al. [25]	Cheddar-type	0.50
Johansen et al. [25]	Dutch-type	0.49
Cataldi et al. [6]	Soft cheese		0.05	0.16	0.06	0.01	0.12	0.12
Cataldi et al. [6]	Hard cheese		0.04	0.17	0.02	0.01	0.11	0.08
Blaschek et al. [4]	Cheddar-sweet						0.20
	Cheddar-salty						6.90
	Colby-sweet						0.10
	Colby-salty						4.00
Teixeira and Fonseca [53]	Minas Padrao	0.49					0.20