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Journal of Nutrition Vol. 25 No. 5 May 1943, pp. 463-470
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The Value of Dairy Products in Nutrition

III. The Riboflavin, Pantothenic Acid, Nicotinic Acid and Biotin Content of Several Varieties of Cheese

Royal A. Sullivan, Evelyn Bloom and Joan Jarmol

Kraft Cheese Company, Chicago, Illinois

Twelve different types of cheese have been analyzed for riboflavin, pantothenic acid, nicotinic acid and biotin. Only minor variations were observed in the concentrations of riboflavin, but the other factors appeared to be quite dependent upon the age of the cheese and the ripening process by which the cheese was produced.

Manuscript received 12 November 1942.




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