Effect of whey proteins and lipids incorporated into cheese on calcium bioavailability in ovariectomized rats

Three commercial cheese products (Cheddar cheese containing 31% fat, Cheddar cheese containing 31% fat and 0.35% whey proteins and low fat cheese containing 7% fat) were incorporated into synthetic diets which were adjusted for protein, energy and calcium. Sprague-Dawley ovariectomized female rats were assigned at random to 4 groups of 22 rats each and fed ad libitum for a period of 16 weeks. Weight gains, apparent calcium absorption and bone parameters were measured. Results suggested that whey proteins incorporated into cheese at low levels would not affect calcium bioavailability while high levels of lipids in cheese improved weight gains and apparent calcium absorption values and appeared to retard bone resorption with age.