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The Carotene and Vitamin A Contents of Wisconsin Cheese^*

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

ABSTRACT

Over five hundred samples of cheese, chiefly of the cheddar and Swiss types, were collected and analyzed for their carotene and vitamin A contents.

The maximum vitamin A potency of cheddar cheese occurred in those samples made in the September–October period, 17.39 I.U. per gram (7900 I.U. per lb.); the minimum occurred in the March–April period, 7.94 I.U. per gram (3600 I.U. per lb.). The values for Swiss cheese were: August–October 14.67 I.U. per gram (6600 I.U. per lb.) and February–April 7.73 I.U. per gram (3500 I.U. per lb.). A few samples of cheese other than cheddar or Swiss were analyzed. Brick, Muenster, Limburger and Colby all showed no significant difference from cheddar cheese of the same season in vitamin A potency.

No correspondence between vitamin A potency and grade of cheese was observed among the samples.

The vitamin A potency of cheese corresponds to that of the milk from which it was made and this in turn reflects the carotene content of the ration.

^* 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.