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Does cottage cheese have copper in it?

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Open access•Journal Article•DOI Surface Structure of Cottage Cheese Curd by Electron Microscopy J. Glaser, P.A. Carroad, Walter L. Dunkley - Show less +2 more 01 Jul 1979-Journal of Dairy Science 33 Citations	The photographic evidence, which is consistent with hundreds of visual scanning electron microscopy and transmission electron microscopy examinations, does not support the conclusion that a skin or similar impervious film forms around cottage cheese curd particles when conventional manufacturing procedures are used.
Journal Article•DOI Detection of αs1-I casein in mozzarella Fiordilatte: A possible tool to reveal the use of stored curd in cheesemaking Michele Faccia, Antonio Trani, P. Loizzo, Rosa Gagliardi, B. la Gatta, A. Di Luccia - Show less +5 more 01 Aug 2014-Food Control 17 Citations	The results obtained allowed us to identify a molecular marker which is present in very small amounts in cheese made from fresh curd and at high levels in cheese made from stored curd.
Journal Article•DOI Effect of copper on probiotic properties of Lactobacillus helveticus CD6 Jayasinh S. Paradeshi, Sandeep N. Patil, Sunil H. Koli, Bhushan L. Chaudhari - Show less +3 more 01 Mar 2018-International Journal of Dairy Technology 8 Citations	This study suggests that copper tolerant culture with retained probiotic properties could be used to deliver through cheese to the consumers.
Journal Article•DOI Trace metals in raw cows’ milk and assessment of transfer to Comté cheese Samuel Maas, Eric Lucot, Frédéric Gimbert, Nadia Crini, Pierre-Marie Badot - Show less +4 more 01 Nov 2011-Food Chemistry 73 Citations	Finally, Comte cheese may constitute a useful source of Cu and Zn in human diet.
Journal Article•DOI Heavy metal levels in Spanish cheeses: influence of manufacturing conditions Rafael Moreno-Rojas, P. J. Sánchez-Segarra, Fernando Cámara-Martos, M. A. Amaro-Lopez - Show less +3 more 09 Jun 2010-Food Additives & Contaminants Part B-surveillance 21 Citations	Ni levels in cheese indicated that they are not good sources of this element.
Journal Article•DOI Technological parameters involved in cheese ripening G. van den Berg, F.A. Exterkate - Show less +1 more 01 Jan 1993-International Dairy Journal 62 Citations	Curd preparation, cheese composition, starter type and ripening conditions have direct and indirect effects on this process.

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