B-Complex Vitamin Content of Cheddar Cheese

Nilson, K. M.; Vakil, J.R.; Shahani, K. M.

doi:10.1093/jn/86.4.362

Cited by 13 publications

(12 citation statements)

References 9 publications

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“…The riboflavin content in 8 days accelerated cheese was found to be comparable to the level observed in the conventionally ripened cheese (Type B). Likewise, the trend for folic acid was similar to that reported by Nilson et al (1965) who observed a sharp increase in vitamin content during the first week of conventional ripening of Cheddar cheese. It was further observed in the present study that folic acid in Type A cheese samples was markedly higher than in Type B samples.…”

Section: Changes In Vitamin Content During Accelerated Ripeningsupporting

confidence: 88%

Nutritional Evaluation of Accelerated Ripened Cheddar Processed Cheese

Tomar

Deodhar

1985

Journal of Food Science

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Accelerated ripened Cheddar cheese was prepared by blending two parts of shredded curd made from standardized cow's milk with one part of 5.2% NaCl solution and ripening at 30°C for 8 days. On a dry matter basis, protein and fat of accelerated ripened cheese were similar to that of conventionally ripened Cheddar cheese, while lactose and total ash were greater. Similar observation was made for processed cheese samples. No change in vitamin A or in riboflavin but a fourfold increase in folic acid was observed during accelerated ripening. Protein efficiency ratio, net protein utilization and digestibility coefficient by rat tests were slightly but significantly higher for conventionally ripened processed cheese. However, no difference in biological value was observed.

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Section: Changes In Vitamin Content During Accelerated Ripeningsupporting

confidence: 88%

Nutritional Evaluation of Accelerated Ripened Cheddar Processed Cheese

Tomar

Deodhar

1985

Journal of Food Science

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“…On the other hand, the ‘Balkansky syr’ cheese contained only 0.006 mg/100 g of vitamin B 6 ; this content was nearly at the minimum detectable level of qualitative estimation of this vitamin. Combs (1992) reported that the content of vitamin B 6 in cheeses ranged from 0.020 to 0.424 mg/100 g. In the present work on cheeses produced by Czech dairies the contents of vitamin B 6 were lower than published values in the literature (Nilson et al. , 1965; Laukkanen et al.…”

Section: Resultscontrasting

confidence: 61%

“…On the other hand, the 'Balkansky syr' cheese contained only 0.006 mg ⁄ 100 g of vitamin B 6 ; this content was nearly at the minimum detectable level of qualitative estimation of this vitamin. Combs (1992) reported that the content of vitamin B 6 in cheeses ranged from 0.020 to 0.424 mg ⁄ 100 g. In the present work on cheeses produced by Czech dairies the contents of vitamin B 6 were lower than published values in the literature (Nilson et al, 1965;Laukkanen et al, 1989;Combs, 1992;USDA, 2010). Generally speaking, the content of vitamins, both hydrophilic and lipophilic, is dependent on the breed of dairy cow, nutrition, type of cowshed, season, heat treatment of milk, cheese making technology, the volume of removed whey (which contains water-soluble B vitamins, the method of cheese package and shipment, the conditions of storage and ageing, etc.…”

Section: Resultscontrasting

confidence: 51%

“…Generally speaking, the content of vitamins, both hydrophilic and lipophilic, is dependent on the breed of dairy cow, nutrition, type of cowshed, season, heat treatment of milk, cheese making technology, the volume of removed whey (which contains water‐soluble B vitamins, the method of cheese package and shipment, the conditions of storage and ageing, etc. (Nilson et al. , 1965; Ubaldi et al.…”

Section: Resultsmentioning

confidence: 99%

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The determination of water‐soluble vitamins and in vitro digestibility of selected Czech cheeses

Altangerel

Sengee

Kramářová

et al. 2011

Int J of Food Sci Tech

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Water-soluble vitamins, in vitro organic matter digestibility (OMD) and dry matter digestibility (DMD) values were determined in various different Czech cheeses. An HPLC method for the simultaneous determination of niacin, pantothenic acid and pyridoxine in cheese was established. Different hydrolysis conditions and enzymes were used to release these vitamins from their complex form. The cheeses contained on average 2.04 mg of niacin, 3.24 mg of pantothenic acid and 2.16 mg of pyridoxine per 100 g of fresh mass. An enzymatic method was applied for the evaluation of OMD and DMD in cheeses. In vitro digestibility values ranged from 83.29% to 99.99% for organic matter (OMD) and 83.33% to 99.87% for dry matter (DMD) after two different enzymatic digestions (pepsin, pancreatin). In addition, cheeses incubated with pepsin plus pancreatin, OMD and DMD were strongly digested (99.04-99.83%, 97.73-99.74%).

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“…Peynirde B 12 vitamini ve folik asit miktarını etkileyen faktörler arasında, peynirin doğal florası, kullanılan starter kültür ve olgunlaşma periyodu yer almaktadır (2,19 …”

Section: Introductionunclassified

Farklı peynir çeşitlerinde B12 vitamini ve folik asit düzeyleri

DOĞRU¹,

Aylin;AYAZ²,

Deniz³

2009

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Özet: Çalışmada, 30'ar adet beyaz peynir, kaşar peyniri, tulum peyniri ve mihaliç peyniri olmak üzere toplam 120 peynir örneği, B 12 vitamini ve folik asit içeriği yönünden Radio Protein Binding Assay (RPBA) ile incelenmiştir. Peynir örneklerinde belirlenen ortalama B 12 vitamini ve folik asit miktarları beyaz peynir, kaşar peyniri, tulum peyniri ve mihaliç peynirinin 100 gramında sırasıyla 0.93 / 11.12 µg, 0.76 / 6.51 µg, 0.77 / 6.35 µg ve 0.49 / 4.3 µg dır. Çalışma verileri, incelenen peynir örneklerinin B 12 vitamini ve folik asit yönünden fakir olduğunu, günlük B 12 vitamini ve folik asit ihtiyacını karşılayamayacaklarını göstermektedir.Anahtar sözcükler: Beyaz peynir, B 12 vitamini, folik asit, kaşar, mihaliç, tulum. Levels of vitamin B 12 and folic acid in different cheese typesSummary: In this study, a total of 120 cheese samples including 30 Turkish white brined cheese, 30 kashar cheese, 30 tulum cheese, and 30 mihalic cheese samples were investigated for vitamin B 12 and folic acid contents using Radio Protein Binding Assay (RPBA). The average vitamin B 12 and folate levels in 100 g of each of the white cheese, kashar cheese, tulum cheese, and mihalic cheese was determined as 0.93 / 11.12 µg, 0.76 / 6.51 µg, 0.77 / 6.35 µg and 0.49 / 4.3 µg, respectively. These results show that the investigated cheese samples have poor vitamin B 12 and folic acid content. Therefore they are insufficient for daily intake of vitamin B 12 and folic acid.

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B-Complex Vitamin Content of Cheddar Cheese

Cited by 13 publications

References 9 publications

Nutritional Evaluation of Accelerated Ripened Cheddar Processed Cheese

Nutritional Evaluation of Accelerated Ripened Cheddar Processed Cheese

The determination of water‐soluble vitamins and in vitro digestibility of selected Czech cheeses

Farklı peynir çeşitlerinde B12 vitamini ve folik asit düzeyleri

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