B-Complex Vitamin Content of Cheese II. Niacin, Pantothenic Acid, Pyridoxine, Biotin, and Folic Acid

Abstract

The cheeses contained on an average 277 [mu]g of niacin, 94 [mu]g of vitamin B6, 691 ug of pantothenic acid, 1.79 ug of biotin and 22.3 [mu]g of folic acid/100 g. There were wide variations in vitamin content among individual samples of the same variety as well as among the different varieties. The proteolytic type cheeses were the highest in B-complex vitamins. The hard varieties (except for biotin and folic acid) were next followed by semi-hard or soft-unripened types. The proteolytic varieties were high in vitamin content, because the organisms in these varieties synthesize vitamins during curing. The cheese contained 9 to 55% of the vitamin content of milk and was found to be a fairly good source of B vitamins.