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Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. This mineral is essential for bodily functions such as nerve transmission, blood clotting, muscle contraction, cellular respiration, formation and maintenance of bones and teeth (Santiago-López et al., 2018; Johnson 2017). The calcium found in cheese can be composing complex proteins that form the structure of it; can be spread in the aqueous phase (AP) either freely (solvated ion) or associated with organic and inorganic anions. Physico-chemical characteristics are responsible for the balance among the different forms of presentations of the mineral and therefore directly influencing cheese characteristics mainly the pH. The effect of pH itself is often difficult to separate from other concomitant disorders such as colloidal calcium phosphate solubilization, changes in the electrical charge on casein, and hydration of the molecules of this protein (Johnson, 2017; Walther et al., 2008; Fox et al., 2000).

Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time