The importance of milk as a source of vitamin B12 for human nutrition.

Matte, J.J., Britten, M., and Girard, C.L. (2014). "The importance of milk as a source of vitamin B12 for human nutrition.", Animal Frontiers, 4(2), pp. 32-37. doi : 10.2527/af.2014-0012  Access to full text

Abstract

Implications: • Among animal products, those from ruminants are particularly rich in vitamin B{SUB}12{/SUB}, which is naturally synthesized by the ruminal microflora and transferred to milk. • Concentrations of vitamin B{SUB}12{/SUB} in milk vary considerably and are affected by diet. • Dairy products retain, in general, a major part of the vitamin B{SUB}12{/SUB} naturally present in milk, some processing conditions may even add to the basal level by production of vitamin B{SUB}12{/SUB} from propionic bacterium in Swiss-type cheeses. • Intestinal bioavailability of vitamin B{SUB}12{/SUB} from milk, regardless of the technological process (raw, pasteurized, or microfiltered) is greater than the synthetic form used in supplements.

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