Chemistry Reference
In-Depth Information
Table 13.6.
Concentrations of vitamins B1, 2, 3, 5 in milk, dairy products and cheese
(in alphabetical order)
Thiamine
(mg 100 g
-1
)
Riboflavin
(mg 100 g
-1
)
Niacin
(mg 100 g
-1
)
Pantothenic
acid (mg 100 g
-1
)
Food
Blue cheese (50% fat in dry
matter)
500
870
2000
Brie (50% in dry matter)
1100
690
Buttermilk
34
160
100
300
Camembert (45% fat in dry
matter)
45
600
1100
800
Condensed milk (min. 10%
fat)
88
480
260
840
Consumer milk (3.5% fat)
37
180
90
350
Cottage cheese
29
Cream (min. 30% fat)
25
150
80
300
Cream cheese (min 60% fat
in dry matter)
45
230
110
440
Dried whole milk
270
1400
700
2700
Gouda
30
Limburger (40% fat in dry
matter)
350
1200
1200
Parmesan cheese
20
620
530
Quark/fresh cheese (from
skim milk)
43
300
740
Skim milk
38
170
95
280
Sterilized milk
24
140
90
350
Sweet whey
37
150
190
340
UHT milk
33
180
90
350
Yoghurt (min. 3.5% fat)
37
180
90
350
Milk from
Buffalo
50
100
80
370
Cow
37
180
90
350
Donkey
41
64
74
Goat
49
150
320
310
Horse
30
140
300
Human
15
38
170
270
Sheep
48
230
450
350
From Souci et al. (2000)
13.6.
Vitamin B6
The term, vitamin B6, represents a group of substances that express vitamin-
B activity and which are derivatives of 3-hydroxy-2-methylpyridine: pyridox-
ine (PN, alcohol), pyridoxal (PL, aldehyde), pyridoxamine (PM, amine;
Figure 13.8) and their 5
0
-phosphorylated forms (Figure 13.9).
