Date of this Version
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)
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.