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Relation of Corn and Alfalfa Silage to the Quality of Cheese and its Carotene and Vitamin A Content^*

Departments of Biochemistry and Dairy Industry, College of Agriculture, University of Wisconsin, Madison

ABSTRACT

Eight lots of cheese made from three types of silage milk were studied with respect to quality and vitamin A potency.

Cheese made from milk produced on an alfalfa silage ration equalled or excelled in quality and vitamin A potency, cheese made from milk produced on a corn silage ration.

A method for the determination of carotene and vitamin A in the cheese was devised.

The distribution of vitamin A potency in cheese-making was shown to be as follows: 85 per cent was retained in the cheese, 7 per cent was found in the whey and 8 per cent remained unaccounted for. A pound of milk, which contained on the average 83 g. of carotene and 109 g. of vitamin A, gave cheese containing 69 g. of carotene and 93 g. of vitamin A. The whey accounted for 6.5 g. of carotene and 7.5 g. of vitamin A; thus leaving about 7.5 g. of carotene and 8.5 g. of vitamin A unaccounted for.

The vitamin A potency of cheese during curing and storage was practically unchanged over almost a year.

^* 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.