Date of this Version
Hathaway, I.L. and Davis, H.P. (1938). Studies on the vitamin A content of cheese (Research Bulletin: Bulletin of the Agricultural Experiment Station of Nebraska No. 103)
The vitamin-A contents of twenty-two kinds of cheeses were studied by feeding these cheeses to rats whose body stores of vitamin A had been exhausted by being fed a vitamin-A-deficient diet. Twelve experiments were made in which approximately 1100 rats were used. There was considerable variation in the vitamin-A content of the samples studied. The samples of cottage, Neufchatel, and Limburger cheeses had the lowest vitamin-A potency.