B Vitamins in Cow Milk

Graulet, Benoı̂t; Girard, C.L.

doi:10.1016/b978-0-12-809868-4.00015-7

Cited by 13 publications

(3 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Given the significant economic and nutritional importance of milk, and especially cow’s milk, it is not surprising to learn that bovine milk has been the subject of detailed chemical or nutrient analyses for many years . These include comprehensive studies on milk vitamins, minerals, fats, proteins, and carbohydrates . At the macronutrient level, bovine milk is typically composed of water (85–87%), fats (3.8–5.5%), proteins (2.9–3.5%) and carbohydrates (5%).…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Commercial Cow’s Milk

Foroutan

Guo

Vázquez-Fresno

et al. 2019

J. Agric. Food Chem.

175

131

View full text Add to dashboard Cite

Bovine milk is a nutritionally rich, chemically complex biofluid consisting of hundreds of different components. While the chemical composition of cow's milk has been studied for decades, much of this information is fragmentary and very dated. In an effort to consolidate and update this information, we have applied modern, quantitative metabolomics techniques along with computer-aided literature mining to obtain the most comprehensive and up-to-date characterization of the chemical constituents in commercial cow's milk. Using nuclear magnetic resonance (NMR) spectroscopy, liquid chromatography−mass spectrometry (LC−MS), and inductively coupled plasma−mass spectrometry (ICP−MS), we were able to identify and quantify 296 bovine milk metabolites or metabolite species (corresponding to 1447 unique structures) from a variety of commercial milk samples. Through our literature analysis, we also found another 676 metabolites or metabolite species (corresponding to 908 unique structures). Detailed information regarding all 2355 of the identified chemicals in bovine milk have been made freely available through a Web-accessible database called the Milk Composition Database or MCDB (http://www.mcdb.ca/).

show abstract

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Commercial Cow’s Milk

Foroutan

Guo

Vázquez-Fresno

et al. 2019

J. Agric. Food Chem.

175

131

View full text Add to dashboard Cite

show abstract

“…Processed milk contains very low amounts of vitamins E, K, C, and D, mostly due to the degradation of these vitamins during technological processes (e.g., pasteurization) aimed at the preservation of milk [ 54 , 88 , 130 ], and their concentration cannot be increased by any intervention implemented at the farm level. Conversely, milk and dairy products included in the human diet represent a relevant source of the lipophilic vitamin A and of several of the hydrophilic B-complex vitamins [ 131 ]. Vitamin A is involved in visual function, sustains fetal development and embryonic growth [ 132 ], and promotes cellular differentiation in epithelial cells and bone tissue [ 133 ].…”

Section: Milk Quality As Reflected In Compositional Traits: Classical...mentioning

confidence: 99%

Emerging Parameters Justifying a Revised Quality Concept for Cow Milk

Mezzetti,

Passamonti,

Dall’Asta

et al. 2024

Foods

View full text Add to dashboard Cite

Milk has become a staple food product globally. Traditionally, milk quality assessment has been primarily focused on hygiene and composition to ensure its safety for consumption and processing. However, in recent years, the concept of milk quality has expanded to encompass a broader range of factors. Consumers now also consider animal welfare, environmental impact, and the presence of additional beneficial components in milk when assessing its quality. This shifting consumer demand has led to increased attention on the overall production and sourcing practices of milk. Reflecting on this trend, this review critically explores such novel quality parameters, offering insights into how such practices meet the modern consumer’s holistic expectations. The multifaceted aspects of milk quality are examined, revealing the intertwined relationship between milk safety, compositional integrity, and the additional health benefits provided by milk’s bioactive properties. By embracing sustainable farming practices, dairy farmers and processors are encouraged not only to fulfill but to anticipate consumer standards for premium milk quality. This comprehensive approach to milk quality underscores the necessity of adapting dairy production to address the evolving nutritional landscape and consumption patterns.

show abstract

“…Two essential B vitamins; vitamin B1 (thiamine) and vitamin B2 (riboflavin) have been identified in microalgae. Vitamin B1 is incorporated in food to treat and prevent thiamine deficiency and those disorders that result from it such as beriberi; vitamin B2 is used to prevent and treat riboflavin deficiency and has been reported to prevent migraines [ 109 ]. Thiamine (0.085% DW) and riboflavin (0.010% DW) were obtained from A. platensis but in low yields [ 91 ].…”

Section: Mae Of Biochemical Components From Microalgaementioning

confidence: 99%

Microwave-Assisted Extraction for Microalgae: From Biofuels to Biorefinery

Kapoore

Pandhal

Vaidyanathan

2018

Biology

165

View full text Add to dashboard Cite

The commercial reality of bioactive compounds and oil production from microalgal species is constrained by the high cost of production. Downstream processing, which includes harvesting and extraction, can account for 70–80% of the total cost of production. Consequently, from an economic perspective extraction technologies need to be improved. Microalgal cells are difficult to disrupt due to polymers within their cell wall such as algaenan and sporopollenin. Consequently, solvents and disruption devices are required to obtain products of interest from within the cells. Conventional techniques used for cell disruption and extraction are expensive and are often hindered by low efficiencies. Microwave-assisted extraction offers a possibility for extraction of biochemical components including lipids, pigments, carbohydrates, vitamins and proteins, individually and as part of a biorefinery. Microwave technology has advanced since its use in the 1970s. It can cut down working times and result in higher yields and purity of products. In this review, the ability and challenges in using microwave technology are discussed for the extraction of bioactive products individually and as part of a biorefinery approach.

show abstract

B Vitamins in Cow Milk

Cited by 13 publications

References 73 publications

Chemical Composition of Commercial Cow’s Milk

Chemical Composition of Commercial Cow’s Milk

Emerging Parameters Justifying a Revised Quality Concept for Cow Milk

Microwave-Assisted Extraction for Microalgae: From Biofuels to Biorefinery

Contact Info

Product

Resources

About