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Distribution of Carotene and Vitamin A in Butter-Making^*

From the Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

ABSTRACT

INTRODUCTION

Much work has been done in previous years on the carotene and vitamin A content of Wisconsin milk (2). These accumulated data could also be utilized for the calculation of the carotene and vitamin A content of the Wisconsin butters of those periods if the amount transferred from the milk to the butter in the butter-making process could be determined. Therefore, a series of analyses were run to determine the distribution of the carotene and vitamin A of the milk among the products obtained in the manufacture of butter.

EXPERIMENTAL

Collection of samples. Portions of the milk, cream, skim milk, butter, and buttermilk obtained in single churnings were collected and analyzed for carotene and vitamin A.

The samples were collected at the University Dairy as follows:

The milk was obtained by removing approximately
quarts of milk every 5–10 minutes from the large tank from which it was being fed to the separator, the tank being continually replenished.

^* Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. Supported in part by a grant from the Nutrition Foundation, Inc., New York.