Fortification of Pasteurized Cheese with Fish Liver Oils


A SYSTEMATIC search for natural foods that could be fortified with crude fish liver oils in order to supplement the vitamin A content of diets for native troops resulted in peanut-butter containing 5,000 I.U. of vitamin. A per ounce being produced in large quantities. The peanut-butter masks the fishy flavours of the crudest fish liver oil, while the added vitamin has been demonstrated to be stable for six to nine months at high temperatures (85°–98° F.).

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    Jones, J. I. M., and Haines, R. T., The Analyst, 68, 8 (1943).

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DAVIES, R., BEYERS, E. Fortification of Pasteurized Cheese with Fish Liver Oils. Nature 154, 179 (1944).

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