Vitamins are organic chemicals required by the body in trace amounts but which cannot be synthesized by the body.
The vitamins found in milk include vitamins A, D, E and K, ascorbic acid, thiamin, riboflavin, niacin, panthotenic acid, pyridoxine, folic acid, and cyanocobalamin.
Fat-soluble vitamins A, D, E and K are located in the milk fat component of milk. Cow’s milk is generally well pigmented with carotene, the precursor of vitamin A. About 11% to 50% of total vitamin A activity in milk is derived from carotenoids, the specific proportion depending on the breed and feed of the cow and season of year, among other factors.
Ruminant derived all the water soluble vitamins via synthesis by rumen microbial flora, but are dependent on an exogenous supply of the fat soluble vitamins.
The quantities of water soluble vitamins and of vitamin K in milk are little affected by feed, season, breed or stage of lactation, whereas the quantities of vitamins D and E are influenced by feed.
Dairy milk contains more vitamin B than soy milk. It has 8 types of vitamin B, compared to soy milk which contains 7 types, but lacking in vitamin B12.
All the vitamins appear to be well absorbed from milk products and make important contributions to human diets.
Vitamins content of dairy milk
