Section D. Nutritive value of milk and milk products. Water-soluble vitamins in milk and milk products

Gregory, Margaret E.

doi:10.1017/s0022029900012309

Cited by 17 publications

(7 citation statements)

References 35 publications

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“…riboflavin, cobalamin, pantothenic acid and biotin, may well be nutritionally significant to certain populations on restricted diets. Differing effects of fermentation on the vitamin contents of kefir have been observed (Gregory, 1967;Kneifel, 1989). Lactic acid bacteria and yeasts can both increase the vitamin content, but there are no reports of changes by acetic acid bacteria in kefir.…”

Section: Ewes'milk Kefirsmentioning

confidence: 99%

“…Kefir has frequently been claimed to be effective against a variety of complaints and diseases (Glaeser, 1981;Klupsch, 1984). There is little evidence to support this, although anti-tumour activity of polysaccharides from kefir grains (Shiomi et al, 1982) and the enrichment of certain B-complex vitamins during fermentation have been reported (Gregory, 1967;Glaeser, 1981;Drewek & Czamocka-Roczniakowa, 1986;Drathen, 1987). This study was undertaken to investigate the effect of kefir fermentation on the content of water-soluble vitamins, and orotic acid, in milks of different species.…”

Section: Introductionmentioning

confidence: 99%

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Vitamin profiles of kefirs made from milks of different species

Kneifel

Mayer

1991

Int J of Food Sci Tech

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Kefirs were produced under laboratory conditions using 10 different kefir grain cultures from different households, and reconstituted cow, ewe, goat and mare milk as substrates. The base milks and corresponding kefirs were examined for their content of water-soluble vitamins and orotic acid. On average, enrichment of vitamin concentration of L 20% was observed with thiamine (only ewe milk kefirs), pyridoxine (kefirs from all milk species except cow milk), and folic acid (kefirs from all milk species except mare milk). Orotic acid content was reduced during fermentation throughout.

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Section: Ewes'milk Kefirsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Vitamin profiles of kefirs made from milks of different species

Kneifel

Mayer

1991

Int J of Food Sci Tech

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“…Ainsi, les pertes de vitamine B 12 totale causées par les traitements thermiques ont bien été établies par plusieurs auteurs (Chapman et al, 1957;Causeret et Mocquot, 1966 ;Gregory, 1967). Les pertes provoquées par la pasteurisation seraient, en règle générale, infé-rieures à 13% mais seraient plus élevées dans le lait stérilisé UHT (17 à 20%) et dans le lait écrémé en poudre (20%).…”

Section: Introductionunclassified

Effet des traitements thermiques sur la mise en disponibilité de la vitamine B₁₂dans le lait

Fie

Zee

Amiot

1994

Lait

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(Reçu le 22 juillet 1993 ; accepté le 7 juillet 1994) Résumé -La combinaison d'une méthode de séparation par HPLC et d'une méthode de dosage par radio-essai a permis de montrer que les quantités d'adénosylcobalamine et de méthylcobalamine diminuent dans les laits pasteurisés, stérilisés et séchés, tandis que celle de la cyanocobalamine augmente dans ces trois laits. Quant à l'hydroxocobalamine, sa quantité est diminuée dans le lait pasteurisé ainsi que dans le lait stérilisé mais augmente dans le lait séché par rapport au lait cru. Une méthode in vitro de digestion gastrique et intestinale, mettant en jeu la pepsine, la pancréatine et les facteurs "R" et intrinsèque, combinée aux 2 premières méthodes de dosage, a permis d'évaluer la mise en disponibilité des cobalamines dans du lait soumis à différents traitements thermiques.Ainsi, la vitamine 8 12 serait plus disponible dans le lait pasteurisé (1,91 pmol/ml) que dans le lait cru (1,54 pmol/ml), le lait stérilisé (1,25 pmol/ml) et le lait en poudre (1,27 pmol/ml), indiquant une influence possible des traitements thermiques sur la biodisponibilité de la vitamine 812 dans ces produits, ainsi que des interconversions des isomères de la vitamine 8 12 au cours du processus de la digestion in vitro.

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“…Breed, diet, climate, geographical location, stage of lactation and other factors can influence the vitamin content of cow's milk [16,17] which in turn will affect the vitamin content of the cultured product. The amounts of the various vitamins in the milk base from which the cultured products are made will also be influenced to different extents by the heat treatment it receives in the preparative stages of manufacture.…”

Section: Vitaminsmentioning

confidence: 99%

Nutritional aspects of fermented milk products

Gurr¹

1987

FEMS Microbiology Letters

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Fermented milk products are a palatable and economical source of a wide range of nutrients. The nutrient composition is similar to that in milk, but concentrations of vitamins are in general a little lower, with the possible exception of folic acid. Concentrations of lactic acid, galactose, free amino acids and fatty acids are increased as a result of the fermentation. Lactose‐intolerant individuals tolerate lactose when it is consumed in yoghurt better than when it is taken in the equivalent quantity of milk. The mechanism of this effect has not been clearly established. By far the greatest proportion of published material freely available in the West concerns yoghurt; reference is made to other cultured products where results are available to indicate interesting differences.

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Section D. Nutritive value of milk and milk products. Water-soluble vitamins in milk and milk products

Abstract: Introduction Water-soluble vitamins in cow's milk and milk products Milk Pantothenic acid Kiboflavin Vitamin B 12 Folic acid Vitamin B 6

Cited by 17 publications

References 35 publications

Vitamin profiles of kefirs made from milks of different species

Vitamin profiles of kefirs made from milks of different species

Effet des traitements thermiques sur la mise en disponibilité de la vitamine B₁₂dans le lait

Nutritional aspects of fermented milk products

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Section D. Nutritive value of milk and milk products. Water-soluble vitamins in milk and milk products

Abstract: Introduction Water-soluble vitamins in cow's milk and milk products Milk Pantothenic acid Kiboflavin Vitamin B 12 Folic acid Vitamin B 6

Cited by 17 publications

References 35 publications

Vitamin profiles of kefirs made from milks of different species

Vitamin profiles of kefirs made from milks of different species

Effet des traitements thermiques sur la mise en disponibilité de la vitamine B12 dans le lait

Nutritional aspects of fermented milk products

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Product

Resources

About

Effet des traitements thermiques sur la mise en disponibilité de la vitamine B₁₂dans le lait