Factors Affecting the B-Vitamin Content of Cottage Cheese

Authors

Gary Dean Reif, University of Nebraska-Lincoln

Date of this Version

9-1964

Citation

Thesis (M.S.)—University of Nebraska—Lincoln, 1964. Department of Dairy Science.

Comments

Copyright 1964 Gary Dean Reif. Used by permission.

Abstract

The purpose of this study was to investigate the vitamin content of Cottage cheese and to study the factors which may alter the content of certain B-vitamins. The specific objectives were as follows:

1. To determine the niacin, B₆, B₁₂ and folic acid content of skimmilk and Cottage cheese and the retention of those vitamins in the curd from the milk.
2. To study the synthesis of niacin, B₆, B₁₂ and folic acid during the 16-hr setting period used in making Cottage cheese, and to determine whether the vitamin synthesis by the starter was partly responsible for the vitamin content of the finished cheese.
3. To determine the effect of storage of Cottage cheese up to two weeks upon its niacin, B₆, B₁₂ and folic acid contents.
4. To investigate the addition of rennet to milk used in the manufacture of Cottage cheese upon the calcium, nicotinic acid and folic acid content in order to establish whether there existed any relationship between the calcium and the vitamin contents.
5. To investigate the addition of calcium chloride to milk used in the making of Cottage cheese and to determine whether a relationship existed between the added calcium salt and the nicotinic acid and folic acid contents.

Advisor: Khem M. Shahani.