Vitamin Content of Pickled Cheeses as Influenced by Production and Ripening,

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. © 1958, American Dairy Science Association. All rights reserved.