Group related antirahiticheskih vitamins (ergocalciferol - D2, cholecalciferol - D3, etc.). Formed from provitamins by irradiation with sunlight and UV rays.
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Provitamins produced by plants and microorganisms. In the summer milk vitamin D is contained several times more than in the winter.
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Sensitive to light, oxygen, especially when heated, but in the absence of oxygen, heat resistant. In the cheese is almost completely transferred from the fat Tocopherols (E) - content in the milk of 90 mg per 100 g (10-420) Antisterilnye vitamins, including seven related compounds.
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Milk contains a-tocopherol (the most active) and y-tocopherol. Synthesized only by plants. The content of tocopherols in milk depends on the quality and type of feed, their content increases in the summer.
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Tocopherol is easily oxidized, especially when irradiated with UV rays and are used as antioxidants. In most of the cheese goes tocopherols milk. Phylloquinone (K) - content in the milk of 32 micrograms per 100 grams Antigemorragichesky vitamin that promotes blood clotting. Formed in plants and microorganisms, as well as in the digestive tract of mammals.
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The content in milk was investigated enough. When boiling milk (pH above 7.9 or below 7) is rapidly cleaved. Sensitive to UV rays Ascorbic acid (C) - the content in the milk of 1500 mg per 100 g (700-2600) Anti-scorbutic vitamin. Synthesized by plants, animals, but is not synthesized by man.