Skim milk vitamins

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

In addition, Montenegro et al., (2007) determined that the photosensitized RF-mediated degradation of vitamins A, D3, and RF itself in skimmed milk was strongly reduced by the addition of small amounts of lycopene-gum arabic-sucrose microcapsules, prepared by spray-drying. Under these conditions, the bulk properties of the skimmed milk were unmodified. The main photoprotection mechanism of the milk vitamins was the efficient quenching of the 3Rf by the protein moiety of GA. Small contributions (<5%) to the total photoprotection percentage was due to both inner filter effect and 1O2 quenching by the microencapsulated lycopene. 

Photoprotection of Vitamins in Skim Milk by Aqueous Soluble Lycopene - Gum Arabic Microencapsulated. Journal of Agricultural and Food Chemistry, Vol. 55, No. 2, (January 2007), pp. 323-329, ISSN 0021-8561. 

The key experiments leading to the identification of vitamin D were those of Mellanby (1918-1919) using puppies. When they were fed on bread, skimmed milk, linseed oil, yeast (to give B vitamins), and orange juice (vitamin C) the puppies developed rickets. When cod-liver oil and/or butter were added, rickets was prevented. The distinction between the effects of vitamin A and the anti-rachitic factor was aided by the sensitivity of vitamin A to oxidation. Aerated (oxidized) cod-liver oil no longer cured xerophthalmia but its anti-rachitic properties were unaffected (McCollum, 1922). 

Martini and Wood (2002) tested the bioavailability of 3 different sources of Ca in 12 healthy elderly subjects (9 women and 3 men of mean SEM age 70 3 and 76 6 years, respectively) in a 6-week crossover trial conducted in a Human Study Unit. Each Ca source supplied 1000 mg Ca/day and was ingested for 1 week with meals (as 500 mg Ca 2x/day), thus contributing to a high-Ca intake (1300 mg Ca/day). A low-Ca intake (300 mg Ca/day strictly from the basal diet) was adhered to for 1 week in-between each treatment. The Ca sources included skim milk, CCM-fortified OJ, and a dietary supplement of CaCOa. Assessment parameters were indirect measures predicted to reflect the relative bioavailability of Ca postprandially via an acute PTH suppression test (hourly for 4h). Longer-term responses to Ca supplementation were assessed via a number of urinary and serum hormone, mineral, and bone resorption biomarkers (i.e., vitamin D, Ca, phosphorus, and collagen t) e 1 N-telopeptide cross-links). 

Lowfat Milks. Per capita consumption of lowfat and skim milk has increased substantially over the past decade. In the United States it represented almost 30% of the total fluid milk consumed in 1980. Milk with the fat content reduced below that of whole milk falls into the general category of lowfat or skim milk. Most lowfat milks contain a designated amount of fat between 0.5 and 2.5% frequently, 1 to 2% additional milk solids with vitamin D are added. The milk is pasteurized, homogenized, packaged, and refrigerated until sold. In the United States most states allow lowfat milks with fat contents of 0.5,1.0,1.5, or 2.0% but require that the percentage be shown on the label. 

Skim Milk. After all or most of the milk fat is removed from whole milk by continuous centrifugal separation, the resulting skim milk is fortified with 2000 International Units (IU) of vitamin A per quart and often with additional milk solids and vitamins, then pasteurized, packaged, and refrigerated until sold. The addition of vitamin D is optional but, when added, it must be not less than 400 IU/quart, and this must be shown on the label. 

As vitamin A and carotene are in the fat portion of milk, the vitamin A activity is removed with the milk fat during separation into cream and lowfat and skim milks. Consequently, standards of identity established by the U.S. Food and Drug Administration (FDA) mandate the addition of vitamin A (e.g., retinyl palmitate) to fluid lowfat and skim milks and to nonfat dry milk to a level approximating that found in whole milk from cows on summer pasture. That is, at least 2000 IU of vitamin A must be present in each quart of lowfat and skim milk (FDA... 

The fortification of these milk products with vitamin A is endorsed by the American Medical Association, with the concurrence of the Food and Nutrition Board, National Academy of Sciences, National Research Council and the Expert Panel on Food Safety and Nutrition of the Institute of Food Technologists (AMA 1982). The fortification of dried skim milk with vitamin A is viewed by the World Health Organization and the Food and Agricultural Organization (WHO 1977) as an important measure to combat vitamin A deficiency in developing countries, where 20,000 to 100,000 children yearly develop blindness from a lack of vitamin A in their diets (DeLuca et al. 1979). 

Sewage wastes contain as much as 4 ppm of vitamin Bi2 (Hoover et al. 1952B Miner and Wolnak 1953). Although frowned on for aesthetic reasons as a source of vitamin Bi2 for human nutrition, wastes from activated sludge processes may well provide the cheapest source for preparation of vitamin Bi2 concentrates used in cattle feed. Symbiotic growth of lactic and acetic acid bacteria has been recommended for producing sour milk products biologically enriched with vitamin Bi2 (Rykshina 1961). Acetic acid bacteria cultured in whey fortified with cobalt salts led to an 80-fold increase in vitamin B12. Propionic acid bacteria in skim milk supplemented with dimethylbenzimidazole increased the vitamin content by 300-fold. 

In a simplified method for screening vitamin D levels in fortified skimmed milk, the milk sample was mixed with water, ethanol, and ammonium hydroxide and then extracted four times with diethyl ether/hexane. The dried residue obtained from the combined organic phase could be analyzed by HPLC without the need for purification (85). 

JN Thompson, G Hatina, WB Maxwell. High performance liquid chromatographic determination of vitamin A in margarine, milk, partially skimmed milk, and skimmed milk. J Assoc Off Anal Chem 63 894-898, 1980. 

SF O Keefe, PA Murphy. Rapid determination of vitamin D in fortified skim milk. J Chromat 445 305-309, 1988. 

SL Reynolds, HJ Judd. Rapid procedure for the determination of vitamins A and D in fortified skimmed milk powder using high-performance liquid chromatography. Analyst 109 489-492, 1984. 

This product consists of milk from which most of the fat has been removed but which contains all the protein. The protein has a high biological value and is very digestible. Skim milk is a good source of B vitamins, but the fat-soluble vitamins (A and D) are removed with the fat. Skim milk should either be fresh or always at the same degree of sourness. Attention should be paid to the cleanliness of the equipment used for feeding. Normal bacterial acidification can be used as an effective and convenient method of stabilization. 

Triglycerides in Skimmed Milk Using Vitamin A Fluorescence... 

The experiment described in Figure 9.10 can be reproduced if front-face fluorescence is used. Otherwise, another experimental method should be applied to determine melting point of triglycerides. The following method can be used. Add 15-20 pi of skimmed milk into 1 ml of 1 N NaOH. The milk we used is enriched with vitamins E and B. By mixing slowly, you should soon obtain a clear and slightly pink solution. 

Vitamin A is used to fortify margarine and skim milk. It is added to margarine at a level of 3,525 IU per 100 g. Some of the carotenoids (provitamin A) are used as food colors. 

A consequence of the lower levels of plasma RBP produced by pmtein malnutrition is impairment cjf vitamin A transport from the liver to other tissues however, vitamin A deficiency can also result from heavy reliance on foods that are extremely poor sources of vitamin A, such as rice or cassava. Both factors (lack of RBP or of vitamin A) can lead to deterioration of the epithelial cells of the ga.stm-intestlnal tract, respiratory tract, and eye, all signs of vitamin A deficiency. Another sign is nlghtblindness. Table 4.19 illustrates how feeding protein to malnourished children can result in an improvement in vitamin A status, even when the source of proteins contains little or no vitamin A. Some children with kwashiorkor were fed skim milk. The concentrations of RBP and vitamin A measured in the serum of these children before and after feeding show an increase in plasma RBP. A dramatic rise in plasma vitamin A also occurred, probably as a result of the liver s... 

Unfortified skimmed milk powder contains approximately 8 fig retinol, 3 fig carotene, Tr vitamin D and 0.01 mg vitamin E per 100 g. Some brands contain as much as 755 fig retinol 10 fig carotene and 4.6/ig vitamin D per 100 g. 

Vitamin B12 A study published in the American Journal of Psychiatry in 2000 reported a clear correlation between depression and B12 deficiency—a correlation that was even stronger when depression was more severe. You can find B12 in eggs, poultry, meat, shellfish, milk, and dairy products. Try eggs from flax-fed chickens, organic chicken, low-fat yogurt or cottage cheese, and skim milk. 

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