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Table II.
Mineral and trace element contents (mg·100 g−1) of white brined cheeses.
| Cheese variety and commercial classification | K | P | Na | Mg | Ca | Zn |
|---|---|---|---|---|---|---|
| Akkawi | ||||||
| Full-fat n = 4 | 55 ± 20a (41−86)b | 432 ± 52 (382−500) | 1418 ± 470 (835−1939) | 34 ± 8 (24−43) | 445 ± 55 (397−515) | 4 ± 0 (3−4) |
| Low-fat n = 4 | 97 ± 47 (53−159) | 422 ± 47 (382−490) | 1195 ± 541 (777−1965) | 49 ± 13 (41−69) | 485 ± 60 (430−568) | 4 ± 0 (3−4) |
| Fat-free n = 1 | 87 | 522 | 159 | 29 | 521 | 5 |
| Halloumi | ||||||
| Full-fat n = 4 | 56 ± 23 (40−90) | 443 ± 23 (426−477) | 1039 ± 121 (939−1194) | 72 ± 12 (55−84) | 750 ± 41 (702−799) | 4 ± 0 (4−45) |
| Low-fat n = 3 | 51 ± 10 (40−58) | 463 ± 74 (394−541) | 1019 ± 339 (652−1320) | 65 ± 26 (35−86) | 757 ± 93 (650−822) | 4 ± 0 (4−5) |
| Fat-free n = 1 | 157 | 622 | 54 | 53 | 921 | 5 |
| Double Crème | ||||||
| Full-fat n = 4 | 57 ± 19 (34−81) | 262 ± 93 (126−322) | 995 ± 217 (736−1258) | 40 ± 9 (30−52) | 378 ± 123 (197−463) | 2 ± 0 (2−3) |
| No-fat n = 1 | 109 | 227 | 118 | 18 | 274 | 3 |
| Braided (mujaddal) | ||||||
| Full-fat n = 3 | 60 ± 31 (41−95) | 333 ± 41 (286−358) | 2796 ± 621 (2080−3176) | 83 ± 16 (65−94) | 320 ± 26 (290−337) | 5 ± 1 (3−6) |
| Low-fat n = 2 | 53 ± 3 (51−55) | 478 ± 121 (392−563) | 5012 ± 1752 (3773−6250) | 170 ± 203 (27−314) | 524 ± 196 (386−663) | 9 ± 8 (3−15) |
| Strained yogurt (Labneh) | ||||||
| Full-fat n = 4 | 89 ± 8 (79−100) | 140 ± 6 (130−146) | 199 ± 28 (166−237) | 17 ± 3 (13−21) | 94 ± 5 (87−99) | 1 ± 0 (1−2) |
| Low-fat n = 3 | 98 ± 11 (89−110) | 148 ± 6 (141−152) | 255 ± 20 (242−278) | 31 ± 8 (25−40) | 43 ± 2 (42−45) | 1 ± 0 (1−1) |
| Fat-free n = 4 | 96 ± 24 (69−122) | 135 ± 14 (124−154) | 151 ± 91 (73−257) | 22 ± 4 (18−28) | 94 ± 8 (86−104) | 1 ± 0 (1−2) |