Removal of fat from cow's milk decreases the vitamin E contents of the resulting dairy products

Supriya Kaushik, Rosemary Wander, Scott Leonard, Bruce German, Maret G. Traber

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The present study was undertaken to determine whether decreases in fat contents result in lower vitamin E contents. Milk samples of varying fat contents (haft and half, whole milk, reduced-fat milk, low-fat milk, and nonfat milk) were obtained from a local dairy on six different occasions, α-Tocopherol was the major form of vitamin E (>85%); γ-tocopherol and α-tocotrienol were present to a lesser extent. As the fat contents of milk products decreased from 11 to 0.3%, the vitamin E contents decreased. For example, raw milk as compared to nonfat milk had both higher α-tocopherol contents (45.5 ± 4.6 vs. 4.5 ± 0.5 μg/100 g; P ≤ 0.0001) and higher total lipids (3.46 ± 0.49 vs. 0.30 ± 0.07 g/100 g; P ≤ 0.0001). Vitamin E, cholesterol, and total lipids increased as cream was added back to nonfat milk during production. For every 1 mg cholesterol increase, there was an increase of approximately 4 μg of α-tocopherol; for every 1 g total lipids increase, the α-tocopherol content increased by 17 μg. These data demonstrate that removal of milk fat markedly decreases the vitamin E content of various milk products.

Original languageEnglish (US)
Pages (from-to)73-78
Number of pages6
JournalLipids
Volume36
Issue number1
StatePublished - 2001

Fingerprint

Dairy products
Dairy Products
Vitamin E
tocopherols
dairy products
vitamin E
Milk
Fats
milk
skim milk
Tocopherols
lipids
lipid content
cholesterol
low fat milk
tocotrienols
whole milk
cream
raw milk
milk fat

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Food Science
  • Biochemistry

Cite this

Kaushik, S., Wander, R., Leonard, S., German, B., & Traber, M. G. (2001). Removal of fat from cow's milk decreases the vitamin E contents of the resulting dairy products. Lipids, 36(1), 73-78.

Removal of fat from cow's milk decreases the vitamin E contents of the resulting dairy products. / Kaushik, Supriya; Wander, Rosemary; Leonard, Scott; German, Bruce; Traber, Maret G.

In: Lipids, Vol. 36, No. 1, 2001, p. 73-78.

Research output: Contribution to journalArticle

Kaushik, S, Wander, R, Leonard, S, German, B & Traber, MG 2001, 'Removal of fat from cow's milk decreases the vitamin E contents of the resulting dairy products', Lipids, vol. 36, no. 1, pp. 73-78.
Kaushik S, Wander R, Leonard S, German B, Traber MG. Removal of fat from cow's milk decreases the vitamin E contents of the resulting dairy products. Lipids. 2001;36(1):73-78.
Kaushik, Supriya ; Wander, Rosemary ; Leonard, Scott ; German, Bruce ; Traber, Maret G. / Removal of fat from cow's milk decreases the vitamin E contents of the resulting dairy products. In: Lipids. 2001 ; Vol. 36, No. 1. pp. 73-78.
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