The Ratio of Ascorbic Acid, Riboflavin and Thiamine in Raw and Pasteurized Milk

Holmes, Arthur D.; Jones, Carleton P.; Wertz, Anne W.; Kuzmeski, John W.

doi:10.1093/jn/26.4.337

Cited by 24 publications

(8 citation statements)

References 18 publications

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“…4), and this difference was significant (P = 0.003). Fleterogeneity also was significant (P < 0.001; T2 = 4.85); five studies contributed to this heterogeneity (30,35,40,41,52). (2,9,10,61), and one was observational (43).…”

Section: Meta-analysismentioning

confidence: 91%

A Systematic Review and Meta-Analysis of the Effects of Pasteurization on Milk Vitamins, and Evidence for Raw Milk Consumption and Other Health-Related Outcomes

MacDonald

Brett

Kelton

et al. 2011

Journal of Food Protection

113

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Pasteurization of milk ensures safety for human consumption by reducing the number of viable pathogenic bacteria. Although the public health benefits of pasteurization are well established, pro-raw milk advocate organizations continue to promote raw milk as "nature's perfect food." Advocacy groups' claims include statements that pasteurization destroys important vitamins and that raw milk consumption can prevent and treat allergies, cancer, and lactose intolerance. A systematic review and meta-analysis was completed to summarize available evidence for these selected claims. Forty studies assessing the effects of pasteurization on vitamin levels were found. Qualitatively, vitamins B12 and E decreased following pasteurization, and vitamin A increased. Random effects meta-analysis revealed no significant effect of pasteurization on vitamin B6 concentrations (standardized mean difference [SMD], -2.66; 95% confidence interval [CI], -5.40, 0.8; P = 0.06) but a decrease in concentrations of vitamins B1 (SMD, -1.77; 95% CI, -2.57, -0.96; P < 0.001), B2 (SMD, -0.41; 95% CI, -0.81, -0.01; P < 0.05), C (SMD, -2.13; 95% CI, -3.52, -0.74; P < 0.01), and folate (SMD, -11.99; 95% CI, -20.95, -3.03; P < 0.01). The effect of pasteurization on milk's nutritive value was minimal because many of these vitamins are naturally found in relatively low levels. However, milk is an important dietary source of vitamin B2, and the impact of heat treatment should be further considered. Raw milk consumption may have a protective association with allergy development (six studies), although this relationship may be potentially confounded by other farming-related factors. Raw milk consumption was not associated with cancer (two studies) or lactose intolerance (one study). Overall, these findings should be interpreted with caution given the poor quality of reported methodology in many of the included studies.

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Section: Meta-analysismentioning

confidence: 91%

A Systematic Review and Meta-Analysis of the Effects of Pasteurization on Milk Vitamins, and Evidence for Raw Milk Consumption and Other Health-Related Outcomes

MacDonald

Brett

Kelton

et al. 2011

Journal of Food Protection

113

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“…Riboflavin. It is generally believed that riboflavin is stable to heating in the absence of light and the observations with pasteurized (196,199,232,501) and boiled (500) milk confirm this view. The experience of Ziegler & Keevil(502) who found a loss of 9-16% in pasteurization in the absence of light is, therefore, unusual.…”

Section: (Ii) Vitaminsmentioning

confidence: 92%

“…Vitamin B^. Holmes, Jones, Wertz & Kuzmeski found a loss of 9 % in holder pasteurization (196) but none in H.T.S.T. pasteurization (199).…”

Section: (Ii) Vitaminsmentioning

confidence: 99%

“…Values for the vitamin B x content of milk have been reported from the U.S.A. (190,196,197,198,199,200,201,202,203)-the last three by microbiological methods-Switzerland (191,194,204), Germany (205), Palestine (126), India (206), Malaya (207)-by the bradycardia method-Australia (208) and New Zealand (209). On the whole the agreement, not only within countries but between countries, is very good, most values being about 40 fig./100 ml.…”

Section: (Iii) the Vitamin B Complexmentioning

confidence: 99%

“…Data for the riboflavin content of milk are available from the U.S.A. (196,197,198,199,225,217,226,200,201,202,221,227), in the last five by microbiological methods and in (217,226) by both microbiological and fluorimetric methods, France (195,216), Switzerland (228), Germany (229), New Zealand(209), Palestine 026,230), Puerto Rico (231), and also a preliminary report from this country (21). In several instances the values quoted are for unspecified milk but they are, on the whole, uniform, being mostly in the region of 150-170 /ig./100 ml.…”

Section: (Iii) the Vitamin B Complexmentioning

confidence: 99%

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Section D. Nutritive value of milk and milk products

Kon

Henry

1949

Journal of Dairy Research

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III. Nutritive value as estimated in laboratory andVitamin B, (pyridosrin) after parturition contained 14, 25, 36 and 29/xg./g. fat (0-9,1-1, 1-3 and 1-3 mg./l.) of carotene and 48, 91, 67 and 165 jig./g. fat (2-8, 3-7, 3-0 and 6-9 mg./l.) of vitamin A, and the effects of the supplements were still evident in later samples of colostrum. It is of interest that the addition of carotene did not increase the vitamin A, and that the administration of vitamm A did not depress the .carotene, in colostrum.Unpublished work at Shinfield(77) gave very similar results, but the high vitamin A ration depressed the carotene content of the colostrum. Corroborative evidence comes from Russia (78), and from the U.S. Bureau of Dairy Industry (79). The colostrum of two cows which had been on pasture had a higher vitamin A potency than that of two cows on a ration low in vitamin A (79).Several authors have studied the vitamin A and carotene content of colostrum of different breeds under normal and experimental conditions. Valuable information comes from the Ohio State University herd for which two sets of values are available, one for groups of five to nine Ayrshire, Guernsey, Friesian (Holstein) and Jersey cows which calved while on winter feed (80) and another for similar cows of the same breeds, with the addition of Brown Swiss, which calved a year or two later on pasture (81). The values are not strictly comparable as they are given for separate days in the first study and for separate milkings in the second. On both occasions the carotene concentration in the first sample was lowest for Friesian cows (1-97 and 2-89 mg./l.) and highest for Guernseys (4-97 and 8-64 mg./L). For vitamin A, Jerseys were bottom of the four breeds on both occasions (2-18 and 1-44 mg./L), but Ayrshires led in the first study with 2-94 mg./l. and Guernseys in the second with 2-79 mg./l. The values for the Brown Swiss were 4-97 mg./l. for carotene and 3-48 mg./l. for vitamin A. It is noteworthy that the colostrum of the cows which calved in winter was relatively poorer in carotene and richer in vitamin A than that of the cows on pasture. The differences were much less marked in later samples. An interesting feature of these findings was that, on both occasions, the concentration of carotene in the Jersey colostrum was at first much less than for Guernseys, and even less than for Ayrshires, but the concentration declined more slowly, and the Jerseys were leading, for example, from the fourth to the seventh milking in the second experiment. The results indicate a marked individual variation in the concentration of vitamin A and carotene in colostrum, a fact emphasized by the findings of most other authors. In the first 3 days after calving some 50 mg. of vitamin A and 60 mg. of carotene were secreted in colostrum (80).Hansen, Phillips & Smith (82) followed the vitamin A and carotene content of the colostrum, and its change with the progress of lactation and method of milking, of eighteen Friesian cows which were uniformly fed indoors throughout their first ...

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Uniformity of Riboflavin Content of Milk Produced Under Standardized Conditions

Holmes¹

1943

Arch Pediatr Adolesc Med

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The Ratio of Ascorbic Acid, Riboflavin and Thiamine in Raw and Pasteurized Milk

Cited by 24 publications

References 18 publications

A Systematic Review and Meta-Analysis of the Effects of Pasteurization on Milk Vitamins, and Evidence for Raw Milk Consumption and Other Health-Related Outcomes

A Systematic Review and Meta-Analysis of the Effects of Pasteurization on Milk Vitamins, and Evidence for Raw Milk Consumption and Other Health-Related Outcomes

Section D. Nutritive value of milk and milk products

Uniformity of Riboflavin Content of Milk Produced Under Standardized Conditions

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