why does cream (18%mf) contain very little calcium compared to cheese, yogurt and other milk products?
For instance, a bowl of yoghurt is good for me but a bowl of cream isn’t? Please explain!
In: Chemistry
Calcium doesn’t just float around in blood, and by extension milk, on its own. It’s bound up in proteins called caseins and lactalbumins when its in milk.
Yoghurt is just whole milk gone sour in a special way so those proteins and calcium are still there. Cheese is (usually) casein protein, so those calciums are still in there.
Cream however is mostly just the fat from milk. Grab a block of cheddar and a tub of cream and notice the protein content difference. Less protein, less calcium.
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