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The importance of milk as a source of vitamin B<inf>12</inf> for human nutrition

Matte, J.J., Britten, M., Girard, C.L. (2014). The importance of milk as a source of vitamin B<inf>12</inf> for human nutrition, 4(2), 32-37. http://dx.doi.org/10.2527/af.2014-0012

Abstract

© Matte, Britten, and Girard. • Among animal products, those from ruminants are particularly rich in vitamin B12, which is naturally synthesized by the ruminal microflora and transferred to milk. • Concentrations of vitamin B12 in milk vary considerably and are affected by diet. • Dairy products retain, in general, a major part of the vitamin B12 naturally present in milk, some processing conditions may even add to the basal level by production of vitamin B12 from propionic bacterium in Swiss-type cheeses. • Intestinal bioavailability of vitamin B12 from milk, regardless of the technological process (raw, pasteurized, or microfiltered) is greater than the synthetic form used in supplements.

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