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Content of vitamins B1 and B2in Italian cheeses and their variations during ripening

, : Content of vitamins B1 and B2in Italian cheeses and their variations during ripening. Ann. Sper. agrar, 10: 253-267

The vitamin B1and riboflavin contents of 11 types of Italian cheese are tabulated. Gorgonzola was the richest in both vitamins, with 68 and 432 micro g. per 100 g. fresh cheese, respectively. Mascarpone, rich in fat and coagulated with acid, was a poor source of both. Bel Paese and Robiolina made with fresh milk contained about twice as much of each vitamin as when the milk was pasteurized.


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