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

Department of Agricultural and Biological Chemistry

C. D. Dahle

Department of Dairy Husbandry, Pennsylvania State College

ABSTRACT

Data are presented to show that no serious destruction of vitamin A occurs during the ripening of Cheddar cheese. While a measurable decrease in vitamin A potency was apparent, this loss was almost wholly compensated for by moisture losses. It appears, therefore, that a pound of Cheddar cheese purchased at the end of the usual ripening period will contain approximately the same amount of vitamin A as a pound of the original curds in spite of the fact that some destruction of the vitamin has occurred.

^* Presented before the Biological Division of the American Chemical Society, Rochester, N. Y., Sept. 7, 1937.

Authorized for publication on October 6 1937, as paper No. 789 in the Journal Series of the Pennsylvania Agricultural Experiment Station.