Thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, biotin, and folate remain in the whey. The more whey retained in the cheese, the greater the content of these water-soluble vitamins in the cheese. Cheeses are a good source of several minerals, although the amounts of specific minerals in different cheese types vary according to manufacturing procedures. Cheese's mineral content is influenced by the addition of salt and optional ingredients, the method of coagulation, treatment of the curd, and the resulting acidity. Refer to Table 13 and USDA's Nutrient Database for the calcium, iron, magnesium, phosphorus, zinc, copper, manganese, and selenium content of specific cheeses.
Cheese is a good source of calcium.
The calcium content of cheese is largely influenced by the acidity at coagulation and the degree of expulsion of whey from the curd. Generally, cheeses that are high in calcium contain other minerals such as magnesium in appreciable amounts. Cheddar cheese, for example, contains about 28 mg magnesium per 100 g, whereas nonfat cottage cheese dry curd contains about 4 mg magnesium per 100 g. Manufacturing procedures can affect the content of several minerals. Likewise, frequent washings tend to lower the mineral content of the curd. These cheeses must contain no more than 96 mg sodium per pound.