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The Retention of Nutrients in Cheese Making

IV. Thiamine in Cheddar Cheese Made from Raw and Pasteurized Milk

One Figure

Department of Animal Nutrition, Dairying and Chemistry, Ontario Agricultural College, Guelph, Ontario

The fate of thiamine in the manufacture of Cheddar cheese and the effect of ripening periods up to 12 months upon this vitamin in the cheese produced have been studied. Cheese was manufactured at four 2-month intervals, covering the spring, summer and fall seasons. On each occasion, raw milk and milk pasteurized by two different methods were used for the cheese manufacture.

Milk pasteurized by either the "Holder" or the "High-Short" process showed little or no loss of thiamine.

The process of cheese manufacture caused no actual destruction of thiamine. The average retention in the cheese of this vitamin present in the milk was 8.8%. This is higher than can be accounted for on the basis of water-solubility, indicating that some of the thiamine is "bound" to some portion of the milk solids, presumably protein.

A progressive decrease in thiamine content of the cheese with increasing ripening period was observed. The losses in 12 months ranged from 43% to 73%. Ripening at 58°F. caused greater decreases than ripening at 40°F.

Cheese manufactured from milk pasteurized by the "Holder" process showed higher thiamine levels throughout ripening than the cheese from raw or "High-Short" pasteurized milk.