Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 351982
Title Variation in retinol and carotenoid content of milk and milk products in the Netherlands
Author(s) Hulshof, P.J.M.; Roekel-Jansen, G.C. van; Bovenkamp, P. van de; West, C.E.
Source Journal of Food Composition and Analysis 19 (2006)1. - ISSN 0889-1575 - p. 67 - 75.
Department(s) Chair Nutrition and Health over the Lifecourse
Chair Nutrition and Disease
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) mature human-milk - major carotenoids - vitamin-a - foods - quantitation - infants
Abstract Retinol and carotenoids were measured in Dutch milk and dairy products using a validated approach based on complete extraction of fat, followed by mild saponification and analysis by high-performance liquid chromatography. Raw milk, full fat milk, semi-skimmed milk and butter contain about 10 ¿g retinol and 6 g carotenoids per g fat. Values for retinol equivalents in milk are 10-20% higher than the values published in the Dutch food composition table. ß-Carotene comprises 90% of total carotenoids present in cow's milk, contrary to values published for human milk, which show more equally distributed carotenoids. Winter milk contains 20% less retinol and ß-carotene compared to summer milk. Retention of retinol and ß-carotene per g fat in hard cheese is one third to one half relative to the corresponding raw milk. In liquid and semi-liquid dairy products (pasteurized milk, buttermilk, vanilla custard, and yoghurt) retention of both compounds is above 80%. Recovery of carotenoids using the validated method is better than that reported by others previously
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