A Study of the Calcium Retention on a Diet Containing American Cheddar Cheese

Mallon, Marguerite G.; Johnson, Lisa M.; Darby, Clara R.

doi:10.1093/jn/5.2.121

Cited by 11 publications

(2 citation statements)

References 13 publications

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“…Mallon et al (197) have found in short metabolic experiments on two healthy young women that the Ca of American Cheddar cheese was as well utilized as that of pasteurized milk. The dietetic importance of cheese is discussed by Bertarelli(i32).…”

Section: (B) Irradiated Vitaminized and Mineralized Milkmentioning

confidence: 99%

Section D. The Nutritional Value of Milk and Milk Products

Kon¹

1936

Journal of Dairy Research

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Introduction. General. Cow's milk: I. Nutritional value as estimated in laboratory experiments. A. Raw milk (and butter in the cases of vitamins A and D). (a) General. (6) Vitamins. (i) Vitamin A. (ii) Vitamin B complex, (iii) Vitamin C. (iv) Vitamin D. (c) Other factors, (i) Lactose. (ii) Soft-curd milk, natural and artificial, (iii) Minerals, (iv) Milk proteins. B. Treated milk, (a) Heated milk. (i) General, (ii) Vitamins, (iii) Other factors. (6) Irradiated and vitaminized milk. • C. Milk products. (a) Cheese. (i) General, (ii) Vitamins, (iii) Other factors. (6) Dried and evaporated milk. II. Nutritional value of milk for human beings. A. Raw milk, (a) General. B. Treated milk, (o) Heated milk. (i) General. (ii) Minerals. (6) Irradiated, vitaminized and mineralized milk, (c) Soft-curd milk (artificial). C. Milk products, (a) Cheese.

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