The Vitamin A Activity of Butter Produced by Guernsey and Ayrshire Cows

Autor:	J.H. Hilton, J.W. Wilbur, S.M. Hauge
Rok vydání:	1933
Předmět:	Vitamin digestive oral and skin physiology technology industry and agriculture Retinol food and beverages Biology Breed Butterfat chemistry.chemical_compound Milk products chemistry Genetics lipids (amino acids peptides and proteins) Animal Science and Zoology Food science Food Science
Zdroj:	Journal of Dairy Science. 16:153-156
ISSN:	0022-0302
DOI:	10.3168/jds.s0022-0302(33)93327-5
Popis:	Summary 1.Comparisons were made of the vitamin A activity of butters from one group of Ayrshire cows and two groups of Guernsey cows, fed under identical nutritive conditions. 2.The wide variation in color of these butter samples was shown by their carotin content. The Guernsey butters contained 3.6 and 4.0 mgs. of carotin per 100 grams of butterfat while the Ayrshire butter contained only 1.8 mgs. of carotin. 3.The vitamin A activity of these samples of butter was found to be similar regardless of breed of cows or color of butter.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::34652e20974b10d21f044fe02fe75426 https://doi.org/10.3168/jds.s0022-0302(33)93327-5 Zobrazit plný text záznamu