LPT 311: Milk and Milk Products Technology (1+1)

VITAMINS & MINERALS IN MILK

Vitamins in milk

• Vitamins play many roles in the body, including metabolism co-factors, oxygen transport and antioxidants. They help the body to use all nutrients.
• Milk contains the water soluble vitamins thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine(vitamin B6) , Cyanocobalamin(vitamin B12 ), vitamin C, and folate. Milk is a good source of thiamin, riboflavin and vitamin B12 . Milk contains small amounts of niacin, pantothenic acid, vitamin B6, vitamin C, and folate and is not considered a major source of these vitamins in the diet.
• Milk contains the fat soluble vitamins A, D, E, and K. The content level of fat soluble vitamins in dairy products depends on the fat content of the product. Reduced fat (2% fat), lowfat (1% fat), and skim milk must be fortified with vitamin A to be nutritionally equivalent to whole milk. Fortification of all milk with vitamin D is voluntary. Milk contains small amounts of vitamins E and K and is not considered a major source of these vitamins in the diet.

Vitamin	Role of vitamin in human health	Amount in 1 glass (250mL) of regular milk	Daily requirement - Australian adults
A	Healthy skin, eyes & hair; immunity	120 ug	750 ug RE*
B1 - Thiamin	Energy production and growth	0.05 mg	0.8 - 1.1 mg
B2 - Riboflavin	Promotes growth; healthy eyes, hair, skin & nails	0.5 mg	1.2 - 1.7 mg
B6 - Pyridoxine	Essential for protein metabolism; healthy skin, hair & nails	0.15 mg	1.2 - 1.6 mg
B12 - Cyanocobalamin	Growth & maintenance of the nervous system; required for body cell formation & healthy blood	1 ug	2 ug
D	Works together with calcium and phosphorous for healthy bones & teeth	2 ug	No RDI set
Folate (folic acid)	Acts with B12 to assist body cell formation; important before and during early pregnancy	15 ug	200 ug

*RE = retinol equivalents

Vitamins are essential for good health, growth and development. Lack of vitamins can result in deficiency diseases. Milk is a source of many vitamins, including vitamins A, B1, B2, B6, B12, vitamin D and folate. Vitamins A and D are soluble in fat and can be stored in the body. The B vitamins and folate are soluble in water, and as they are not stored in the body, must be obtained regularly from the foods we eat.

Minerals in milk

• Minerals have many roles in the body including enzyme functions, bone formation, water balance maintenance, and oxygen transport. The specific content of minerals in milk is listed in the Nutrient Content Tables in the Nutrition Facts section.
• Milk is a good source of calcium, magnesium, phosphorus, potassium, selenium, and zinc. Many minerals in milk are associated together in the form of salts, such as calcium phosphate. In milk approximately 67% of the calcium, 35% of the magnesium, and 44% of the phosphate are salts bound within the casein micelle and the remainder are soluble in the serum phase.
• Milk contains small amounts of copper, iron, manganese, and sodium and is not considered a major source of these minerals in the diet.

Mineral	Role of mineral in human health	Amount in 1 glass (250mL) of regular milk
Calcium	Maintains strong bones & teeth; regulates nerve & muscle function	295 mg
Phosphorous	Works with calcium and magnesium to maintain bone structure	232 mg
Magnesium	Maintains bone structure; required for muscle & nerve function	27 mg
Zinc	Important for immunity; healing; reproduction	1 mg

• Minerals are nutrients required by humans in small amounts for body metabolism and functions such as body maintenance, structure and regulation. Minerals can't be made in the body and must be obtained from foods we eat.
• There are two classes of minerals: major minerals and trace elements, which are equally important for optimal health. There are seven major minerals (calcium, sodium, potassium, magnesium, phosphorous, chloride and sulphur) which are required in the body in larger amounts than the trace element minerals. Trace element minerals, such as iron, fluoride and iodine, are required in trace (very small) amounts by humans.