Journal of AOAC INTERNATIONAL · 1988 · 56 citations · 0 references
AgricultureDairy ScienceFood ScienceHuman NutritionMicronutrient NutritionMilk QualityMilk Bioactive ComponentsMilk MicronutrientsMilk VitaminsVitamin AnalysisVitamin ChemistryVitamins In FoodsDairy Sources Of MicronutrientsFat Content AssessmentFolate In MilkRiboflavin In MilkVitamin A In MilkVitamin D AssessmentVitamin D In MilkVitamin Deficiency In Milk
This paper summarizes work done by 4 different laboratories on the vitamin content of milk. Riboflavin, vitamin A, and vitamin D were assayed in whole, 2%, and skim milks that had been fortified. In general, the adherence to label claim decreased with decreasing fat content. This may be due to methods and stage of vitamin addition prior to processing.