Dairy Science Commons^™

Studies On The Vitamin A Content Of Cheese, I. L. Hathaway, H. P. Davis

Historical Research Bulletins of the Nebraska Agricultural Experiment Station

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.