Extension
Date of this Version
4-1945
Document Type
Article
Citation
Hathaway, I.L. and Davis, H.P. (1945). Studies on the riboflavin content of cheese (Research Bulletin: Bulletin of the Agricultural Experiment Station of Nebraska No. 137)
Abstract
The riboflavin concentrations of twenty-seven kinds of cheeses and cheese spreads were determined by feeding these products to rats whose body stores of riboflavin had been depleted by being fed a riboflavin-deficient diet. Fifteen experiments were made in which 1,223 rats were used. The results obtained varied from 13.5 to 1.2 micrograms of riboflavin per gram of cheese (or spread). The samples of Goat, Velveeta, Mel-0-Pure, and Liederkranz had the highest concentrations of riboflavin while the samples of Cream and Pimento Cream had the lowest concentrations.
Comments
ISSN 0097-1468