Section D. nutritive value of milk and milk products. Fat soluble vitamins in milk and milk products

Abstract

CONTENTS Introduction 149 Addition of colouring matter to milk Vitamin A and carotenoids General, including methods of measurement Cow's milk Effect of dietary source of carotene Pasture Grass silage and artificially dried grass Kale, hay and other winter fodders Other sources of carotene Effect of season and geographical location Effect of breed Effect of stage of lactation Effect of exposure to electromagnetic radiation, to heat treatment and to storage Carotene and vitamin A content of butter and cheese Vitamin A and carotene in nutrition Addition of vitamin A to milk products 150 150 151 151 151 152 153 153 154 155 155 156 158 158 158 products Human milk Milk of other milch animals and of animals not normally used for milk production Vitamin D Methods of measurement Cow's milk Natural factors affecting the concentration in milk Vitamin D in nutrition Sow's milk Vitamin E General, and methods of measurement Cow's milk Factors influencing the level of vitamin E in milk and milk products Effect of processing Human milk Milk of giraffe, reindeer, okapi, kangaroo References

Environmental and genetic factors influence the vitamin D content of cows’ milk

“…In support of the initial findings, a 2-3-fold increase in the vitamin D content of the milk produced was observed when the cow was out to pasture, compared with the milk produced when the cow was housed in a dark stall (17) . Evidence suggests that this seasonal variation is the result of insufficient stores of vitamin D in the liver and fat tissues for mobilisation in times when dietary intake of the vitamin is low (18) . Many subsequent studies have confirmed the seasonal variation of the vitamin D content of milk (approximate differences ranging between 0•004 and 0•0014 µg/g fat) across different countries and breeds of cattle (Table 1) (19)(20)(21)(22) .…”

Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses

“…Indeed, the yellow tone in dairy products is due to the presence in the fat phase of certain carotenes, the concentration of which in fat is proportional to the plasma carotene concentration [35], which itself is strongly linked to the feed [16,35,36]. Other experiments [10,37,38] or observations [4,29] have, however, displayed significant effects of the diet.…”