HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Weswig, P. H. Articles by Pierce, R. T. Search for Related Content PubMed Articles by Weswig, P. H. Articles by Pierce, R. T.

Seasonal Variation in the Vitamin A Potency of Oregon-Produced Blue Vein Cheese^1,2,3

Department of Agricultural Chemistry, Oregon Agricultural Experiment Station, Corvallis

ABSTRACT

The vitamin A potency of blue vein cheese as produced in Oregon ranged from about 5,600 I. U. to 9,470 I. U. per pound, depending upon the month of production. The average vitamin A potency per pound of blue vein cheese was found to be 7,225 I. U. It would appear that little if any vitamin A potency is lost during the ripening and storage of blue vein cheese.

¹ This study was financed in part by the Oregon Dairy Products Commission.

² The samples of blue vein cheese were obtained from the Langlois Cheese Makers, Langlois, Oregon.

³ Published as Technical paper no. 667 with the approval of the Director of the Oregon Agricultural Experiment Station. Contribution of the Department of Agricultural Chemistry.