Pantothenic Acid (B3) - content in the milk of 380 mg per 100 g (180-640) Involved in the synthesis of coenzyme A metabolism of fatty acids and sterols.
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Synthesized by plants and microorganisms. The content of the milk depends on the content in the feed, and feed - the type of soil.
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Vitamin B3 is unstable to heat, alkalis and acids, is stable in neutral solutions, and oxidation. The concentration in cheese is about the same as in the milk Riboflavin (B2) - content in the milk of 150 mg per 100 g (90-200) Participates in redox reactions catalyzed by flavoproteins effect on the growth and development of the fetus.
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Synthesized by plants and microorganisms. The content in milk is higher in summer than in winter, increased during storage. Direct sunlight and UV rays rapidly destroy riboflavin. Sensitive to alkalis, is more stable in acidic solutions. The relatively thermostable.
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Responsible for the yellow-green serum. Concentration in the cheese 2-3 times higher than in milk. Thiamine (B1) - content in the milk of 40 mg per 100 g (30-50) Antinevrotichesky vitamin. Involved in carbohydrate metabolism, ensures normal growth of the organism. Synthesized by plants, microorganisms, including those in the gastrointestinal tract of ruminants. The vitamin in milk depends on the type of feeding, stage of lactation.
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In an acidic medium is resistant to boiling, as well as oxidants in neutral and alkaline pH is rapidly destroyed by heating. Very sensitive to sulfites, precipitated heavy metals. The concentration in cheese is the same as in the milk Folic acid (falatsin, Sun) - content in the milk of 5.00 mg per 100 g (3,5-17,8) Involved in the synthesis of nucleic acids. Synthesized by plants, the majority of microorganisms, including the microflora of the gastrointestinal tract of animals - content in milk in early lactation is approximately 4-b times greater than 4 months. and later after the onset of lactation. The relatively stable to heat and oxidation, is destroyed by light and UV rays. The content in milk increased during storage due to the synthesis of microorganisms. Choline (B4) - content in the milk of 23 600 mg per 100 g (16 500-40 000)