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University of Nebraska - Lincoln

Dissertations, Theses, & Student Research in Food Science and Technology

1964

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Factors Affecting The B-Vitamin Content Of Cottage Cheese, Gary Dean Reif Sep 1964

Factors Affecting The B-Vitamin Content Of Cottage Cheese, Gary Dean Reif

Dissertations, Theses, & Student Research in Food Science and Technology

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 ...