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

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Lipids

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 (half and half, whole milk, reduced-fat milk low-fat milk, and nonfat milk) were obtained from a local dairy on six different occasions, α-locopherol 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

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Abbreviations

FDA:

Food and Drug Administration

HPLC:

high-performance liquid chromatogrpahy

MI:

myocardial infarction

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Authors and Affiliations

  1. Department of Nutrition and Food Management, University of North Carolina, Greensboro, North Carolina

    Supriya Kaushik & Maret G. Traber

  2. Department of Nutrition and Food Service Systems, University of North Carolina, Greensboro, North Carolina

    Rosemary Wander

  3. Department of Food Science, University of California, Davis, California

    Bruce German

  4. Department of Internal Medicine, University of California School of Medicine, Davis, Sacramento, California

    Maret G. Traber

  5. Linus Pauling Institute, Oregon State University, 571 Weniger Hall, 97331-6512, Corvallis, OR

    Scott Leonard & Maret G. Traber

Authors
  1. Supriya Kaushik
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  2. Rosemary Wander
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  4. Bruce German
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  5. Maret G. Traber
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Kaushik, S., Wander, R., Leonard, S. et al. Removal of fat from Cow's milk decreases the vitamin E contents of the resulting dairy products. Lipids 36, 73–78 (2001). https://doi.org/10.1007/s11745-001-0670-3

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  • DOI: https://doi.org/10.1007/s11745-001-0670-3

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