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Factors Affecting B-Complex Vitamin Content of Cottage Cheese¹ ,^,2

Department of Food Science and Technology, University of Nebraska, Lincoln 68583

ABSTRACT

Cottage cheese contained on the average 257 µg niacin, 24 µg vitamin B₆, 2.1 µg vitamin B₁₂, and 40.6 µg folic acid per 100 g. In general, the higher the vitamin content of the skim milk, the higher the vitamin content of the resultant cheese curd. The cheese culture synthesized vitamins during the curd setting period. Considerable quantities of vitamins were lost in the whey during the manufacturing process, but 16.0 to 63.7% of niacin, vitamin B₆, and vitamin B₁₂ was retained in the cheese. Cottage cheese starter culture synthesized vitamin B₁₂ and folic acid actively during the setting period, which resulted in higher concentrations of these vitamins in the cheese curd. The addition of calcium chloride to the skim milk caused an increase in calcium content and a concomitant increase in folic acid content in the cheese. Likewise, the use of rennet in the process of manufacturing cottage cheese increased its calcium and concomitantly its folic acid content. Such a relationship between calcium and niacin was not observed. A manufacturing process capable of increasing the calcium content of cottage cheese also may increase its folic acid content.

¹ Supported by a grant from Dairy Research Inc. (DRINC).

² Published with the approval of the Director as Paper No. 1668, Journal Series, Nebraska Agricultural Experiment Station, Lincoln. Research work was conducted under Project No. 16-17.

³ California State Polytechnic College, San Luis Obispo.

⁴ University of Poona, Poona, India.

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