The Effect of the Ripening Process on the Vitamin A Content of Cheddar Cheese

Guerrant, N. B.; Dutcher, R. Adams; Dahle, C.D.

doi:10.3168/jds.s0022-0302(38)95616-4

Cited by 5 publications

(1 citation statement)

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“…This is in agreement with the findings of Davies & Moore (22) who found that the vitamin A potency of English Cheddar was of the order that would be expected from its milk fat content. Guerrant, Dutcher & Dahle (23), however, observed a measurable loss of vitamin A potency of Cheddar cheese during ripening, almost wholly compensated for by the progressive loss of moisture of the cheese. In view of the marked fluctuations in the vitamin A and carotenoid content of milk, the significance of comparisons of values obtained by us for Cheddar, Cheshire, and Stilton with those of other authors is rather doubtful.…”

Section: (B) Resultsmentioning

confidence: 94%

325. A study of the balance of certain milk nutrients in the making of Cheddar, Cheshire and Stilton cheeses, and of their fate during the ripening of the cheeses

Dearden

Henry

Houston

et al. 1945

Journal of Dairy Research

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1. Cheshire, Cheddar and Stilton cheeses were made on one occasion from winter, and on another from summer, milk.2. The distribution of vitamin A and carotenoids, vitamin B1, riboflavin and vitamin C between milk, whey and curd was measured during cheese-making.3. The fate of these vitamins during ripening was determined.4. Some 80% of vitamin A and carotene, 15% of vitamin B1 and 25% of riboflavin originally present in milk were recovered in the green cheese and persisted throughout ripening.5. Vitamin C disappeared progressively during cheese-making and was absent from the cheeses.6. Vitamin B1 and especially riboflavin were recovered in cheese in larger proportions than would be expected from the partition of water between curd and whey, indicating that they were partly present in milk in combination with the coagulable solids.

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Section: (B) Resultsmentioning

confidence: 94%

325. A study of the balance of certain milk nutrients in the making of Cheddar, Cheshire and Stilton cheeses, and of their fate during the ripening of the cheeses

Dearden

Henry

Houston

et al. 1945

Journal of Dairy Research

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Section D. The nutritional value of milk and milk products

Kon

1940

Journal of Dairy Research

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I. Introduction. II. General. III. Nutritional value as estimated in laboratory and field experiments. A. Raw milt (and butter in the cases of vitamins A and D). (o) General. (6) Vitamins. (i) General. (ii) Vitamin A and carotene. (iii) The vitamin B complex. (iv) Vitamin C. (v) Vitamin D. (c) Other factors. (i) Lactose. (ii) Soft curd milk. (iii) Minerals. (iv) Milk proteins. (v) Milk fat. B. Treated milk. (a) Heated milk. (i) General, (ii) Vitamins. (6) Irradiated and vitaminized milk. C. Milk products. (a) Cheese and whey. (6) Dried and evaporated milk. IV. Nutritional value of milk for human beings. A. General. (a) Introduction. (b) Nutritional surveys. (c) General effects. B. Milk components. (a) Vitamins. (b) Proteins. (c) Minerals. C. Effect of treatment. (a) Effect of heating and processing. (b) Irradiated and vitaminized milk. (c) Soft curd milk.

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