Abstract
Summary - Thiamine and riboflavin contents of 3 dairy products were determined: yoghurt, liquid yoghurt and fresh cheese. These vitamins were analysed in each group according to 3 reference points: il, when the product was distributed to the retailer; ii), after 7 days had elapsed; iii), on the latest consumption date. The results show that these dairy products contribute adequate quantities of thiamine and riboflavin to the diet. With respect to vitamin 81, it was observed that the losses occurring during storage are negligible; this is not the case, however, as regards vitamin 82,
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