Removal of fat from cow’s milk decreases the vitamin E contents of the resulting dairy products

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Rosemary Wander (Creator)
The University of North Carolina at Greensboro (UNCG )
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Abstract: The present study was undertaken to determine whether decreases in fat contents result in lower vitamin E contents. Milk samples of varying fat contents (half and half, whole milk, reduced-fat milk, low-fat milk, and nonfat milk) were obtained from a local dairy on six different occasions. a-Tocopherol was the major form of vitamin E (>85%); ?-tocopherol and a-tocotrienol were present to a lesser extent. As the fat contents of milk products decreased from 11 to 0.3%, the vitamin E contents decreased. For example, raw milk as compared to nonfat milk had both higher a-tocopherol contents (45.5 ± 4.6 vs. 4.5 ± 0.5 µg/100 g; P:5 0.0001) and higher total lipids (3.46 ± 0.49 vs. 0.30 ± 0.07 g/100 g; P:5 0.0001). Vitamin E, cholesterol, and total lipids increased as cream was added back to nonfat milk during production. For every 1 mg cholesterol increase, there was an increase of approximately 4 µg of a-tocopherol; for every 1 g total lipids increase, the a-tocopherol content increased by 17 µg. These data demonstrate that removal of milk fat markedly decreases the vitamin E content of various milk products.

Additional Information

Lipids. 36:73-78
Language: English
Date: 2001
Vitamin E, Fat Content, a-Tocopherol

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