Abstract Vitamin K2 (MKn) has been assessed in some varieties of cheese, but data are limited and do not account for factors like seasonality that affect MKn. To investigate variation of MKn content in cheese, we assayed 121 cheese samples from 10 cheese varieties made from cows’, goats’, and ewes’ milk throughout an entire production year. The concentrations of menaquinone (MK) species MK-4 to MK-10 were determined using high performance liquid chromatography. MKn in the cheese ranged from 23 to 1312 μg kg -1. An important determinant of MKn content was the bacterial strains used in the starter cultures. Scalding temperature also influenced MKn content by affecting the survival of MKn-producing strains. Seasonal variability was observed for some cheese varieties, while fat content negatively correlated with total MKn. Based on our results, in Switzerland 13–17% of the recommended daily intake for MKn is met by cheese consumption.

中文翻译：

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来自瑞士的各类奶酪中甲基萘醌（维生素K2）的定量分析

摘要 维生素 K2 (MKn) 已在某些奶酪品种中进行了评估，但数据有限且未考虑影响 MKn 的季节性因素。为了研究奶酪中 MKn 含量的变化，我们在整个生产年度中对来自 10 个奶酪品种的 121 个奶酪样品进行了分析，这些奶酪由牛、山羊和母羊奶制成。甲基萘醌 (MK) 物质 MK-4 至 MK-10 的浓度使用高效液相色谱法测定。奶酪中的 MKn 范围为 23 至 1312 μg kg -1。MKn 含量的一个重要决定因素是在起子培养物中使用的细菌菌株。烫毛温度还通过影响 MKn 生产菌株的存活来影响 MKn 含量。观察到一些奶酪品种的季节性变化，而脂肪含量与总 MKn 呈负相关。根据我们的结果，