Abstract
By means of phosphorus analysis, the mean of total phosphorus contents of processed cheeses in Japan was found to be nearly twice as high as that of imported natural cheeses. Calcium contents in these cheeses were also determined. The ratios of phosphorus to calcium (P/Ca ratios) of processed cheeses varied and were generally higher than 0.90, although the P/Ca ratios of natural cheeses appeared to be relatively constant, ranging from 0.62 to 0.86. Some kinds of condensed phosphates such as pyrophosphate were identified in most of the processed cheeses by thin layer chromatography. The high phosphorus content of the domestic processed cheeses may be attributed to food phosphates which are added in large quantities.
