325. A study of the balance of certain milk nutrients in the making of Cheddar, Cheshire and Stilton cheeses, and of their fate during the ripening of the cheeses

Abstract

1. Cheshire, Cheddar and Stilton cheeses were made on one occasion from winter, and on another from summer, milk.2. The distribution of vitamin A and carotenoids, vitamin B1, riboflavin and vitamin C between milk, whey and curd was measured during cheese-making.3. The fate of these vitamins during ripening was determined.4. Some 80% of vitamin A and carotene, 15% of vitamin B1and 25% of riboflavin originally present in milk were recovered in the green cheese and persisted throughout ripening.5. Vitamin C disappeared progressively during cheese-making and was absent from the cheeses.6. Vitamin B1and especially riboflavin were recovered in cheese in larger proportions than would be expected from the partition of water between curd and whey, indicating that they were partly present in milk in combination with the coagulable solids.