Vitamins. The milk contains all the necessary vitamins. However, their number is often insufficient to meet human needs. Colostrum contains much more vitamins than normal milk.
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The vitamin content in milk depends on the stage of lactation, type and quality of food, conditions of cows, to a lesser extent on the breed of animal.
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The minimum vitamin content of milk is observed in the spring, the maximum, in the summer-autumn. During the processing of milk destroys the vitamins.
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Enrichment of milk with air, sunlight, heavy metals, reduce the vitamin content in milk. However, in cheeses found most of those present in milk fat-soluble vitamins and a significant amount of water-soluble (water-soluble vitamins in large quantities remain in the serum).
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Microflora involved in the maturation of cheese, some cheeses enriched with vitamins. For example, propionic acid bacteria in cheese form vitamin B12, the microflora of the surface mucus - folic acid.
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Milk composition of normal microflora fully meets the needs of the leaven of vitamins. Retinol (A) - content in the milk of 25 micrograms per 100 grams (13-35) Anti-infective vitamin and antikseroftalmichesky (xerophthalmia - the drying of the cornea and conjunctiva of the eye). Formed in humans and animals from the carotenes, which are synthesized by green plants, and microorganisms, including those inhabiting the rumen and intestines of ruminants.
The content of vitamin A in milk depends on the content of carotene in the feed. It is reduced by the end of stabling and grazing is increased by the end of the period. Vitamin A and carotene are sensitive to oxidation, oxidation accelerates the light and heavy metals, especially copper. Thermostable in the absence of oxygen. Almost completely transformed into cheese with the fat. Carotene is sometimes used for coloring cheese and butter yellow. Calciferol (D) - the content in the milk of 0.05 mg per 100 g (0,2-0,04)