B-Complex Vitamin Content of Cheddar Cheese

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Abstract
The retention of B-vitamins of milk in Cheddar cheese curd, loss of the vitamins in whey, and the effect of temperature and length of ripening upon the vitamin content of cheese were investigated. The vitamin content of the milk used varied widely. The vitamin content of the cheese curd varied with that of the milk. The significant loss of vitamins in the whey produced during the cheese-making process is indicated by the fact that from 10 to 40% of the vitamin content of the milk was retained in the cheese curd. The temperature and length of ripening markedly affected the vitamin content of cheese. The changes in the vitamin content proceeded most rapidly in the cheese ripened at 15.6°, more slowly at 10°, and slowest at 4.4°. The content of four of the six vitamins increased during the initial period of ripening. The pantothenic acid and vitamin B12 content, however, decreased during the initial period and then increased. The increase in at least the niacin and vitamin B6 content during the early stages of ripening may be related to the lactose metabolism in Cheddar cheese. The data revealed that mild and sharp Cheddar cheese and a mixture of sharp cheese with fresh Cheddar cheese curd as used in the manufacture of process cheese are richer in B-vitamin content than medium Cheddar cheese by itself.