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Vitamin Content of Pickled Cheeses as Influenced by Production and Ripening^{1, 2,}

Department of Agricultural and Biological Chemistry, The Pennsylvania State University, University Park

ABSTRACT

The retention of vitamin A, ascorbic acid, thiamine, riboflavin, and niacin was determined during the production of two varieties of pickled cheeses, the Domiati and the Kareish. The effect of subsequent storage in different pickling media under aerobic and anaerobic conditions on vitamin retention also was studied. Vitamin A was retained almost quantitatively in both cheeses during the preparation and also during the anaerobic ripening. However, this vitamin sustained considerable losses during the aerobic ripening. During the preparation of both cheeses, most of the ascorbic acid, thiamine, riboflavin, and the niacin was lost to the whey. The amounts of thiamine and riboflavin retained by the curd decreased during the ripening of the cheese, whereas the amount of niacin increased markedly.

¹ Authorized for publication on July 18, 1957, as paper 2168 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² Data taken from a thesis presented by Z. I. Sabry to the Graduate School of the Pennsylvania State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy.

³ Now affiliated with the Faculty of Agricultural Sciences, American University of Beirut, Beirut, Lebanon.