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Dry matter, calcium and phosphorus con-tents of two types of goats' milk cheese and of eleven samples of processed Gruyere cheese



Dry matter, calcium and phosphorus con-tents of two types of goats' milk cheese and of eleven samples of processed Gruyere cheese



Lait 32: 319/320, 593-99



The mean percentages of dry matter, Ca and P and the Ga: P ratio in 10 samples of goats' milk cheese were 47.4, 0.190, 0.190 and 1.00; in 11 samples of processed Gruyere they were 48.47, 0.751, 0.622 and 1.33. In these characteristics, the goats' milk cheese resembled Brie.

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