Chemistry Reference
In-Depth Information
Table 13.12.
Concentrations of vitamins B6, 7, 9, 12 in milk, dairy products and
cheese (in alphabetical order)
Pyridoxine
(mg 100 g
-1
)
Biotin
(mg 100 g
-1
)
Folic acid
(mg 100 g
-1
)
Cobalamin
(mg 100 g
-1
)
Food
Blue cheese (50% fat in dry
matter)
40
Brie (50% in dry matter)
230
6
65
2
Buttermilk
40
2
5
<
1
Camembert (45% fat in
dry matter)
250
5
44
3
Condensed milk (min.
10% fat)
77
8
6
<
1
Consumer milk (3.5% fat)
36
4
6
<
1
Cream (min. 30% fat)
36
3
4
<
1
Cream cheese ( min 60%
fat in dry matter)
60
4
<
1
Dried whole milk
200
24
40
1
Emmental cheese
111
3
Limburger (40% fat in dry
matter)
9
60
Quark/fresh cheese (from
skim milk)
7
16
Skim milk
50
2
5
<
1
Sterilized milk
23
4
3
<
1
Sweet whey
42
1
<
1
UHT milk
41
4
5
<
1
Yoghurt (min. 3.5% fat)
46
4
13
<
1
Milk from
Buffalo
<
1
25
11
<
1
Cow
36
4
7
Donkey
<
1
Goat
27
4
1
<
1
Horse
30
<
1
Human
14
1
8
<
1
Sheep
9
<
1
From Souci et al. (2000)
people with reduced absorption due to gastric problems (reduced IF)
should be supplemented with 500 mg of crystalline vitamin B12 daily
(Park and Johnson, 2006). Side effects have not been observed, even
with pharmacological doses up to 5 mg. An overview of the varying
strategies and the discussion of the different methods in different coun-
tries are given (besides numerous others) by Hvas and Nexo (2006),
Butler et al. (2006) and Carmel and Sarrai (2006).
