Vitamins in Dairy Products

Calcium, a mineral, is the most important nutrient we think of when we think about dairy products, but there are also many other essential nutrients, including vitamins A and D, in dairy products.

Generally, dairy products are high-energy yielding products produced from cow's milk, including milk, yogurt, cheese and ice cream.

Calcium is best known for helping develop strong, healthy bones and teeth, and it also aids in muscle and nerve functioning. It is also possible that calcium plays a role in managing weight and blood pressure, and in preventing colon cancer.

A proper intake of Vitamin D is essential for the body to be able to absorb and use calcium, which is why many dairy and non-dairy products are fortified with Vitamin D.

Non-Dairy Sources of Calcium and Vitamin D

Many people do not eat dairy products due to lactose intolerance, vegetarianism, and personal and cultural preferences.

It's important for people who do not eat dairy products to find other food products or supplements that will provide them with enough daily calcium and vitamin D to meet their needs.

There are many non-dairy sources of vitamin D and calcium to choose from, including:

calcium and vitamin D enriched soy and rice beverages and fruit juices
soy beans and products made with soy, such as tofu
dry roasted almonds and almond butter
sesame seeds
canned sardines and salmon
Chinese cabbage / bok choy
okra
broccoli
kale and mustard greens
seaweed
beans: white, navy, black beans and chick peas

The Dairy Products Industry

In the United States and Canada, there are certain rules to follow and standards to pass before a dairy product factory can operate. The plant or factory has to pass the quality and sanitation standards set by United State's Department of Culture through its dairy inspector. An inspector will check the plant, the raw products, the processing, and the packaging of the dairy products.

Homogenization versus Pasteurization

Pasteurization and homogenization are the processes that are used in the production of dairy products.

Pasteurization is a process by which a liquid is placed into heat to destroy harmful organisms contained in the liquid, such as bacteria, molds, or yeasts. Reduction of viable organisms is the aim of this process — not exactly to kill micro-organisms. The aim is only to reduce the number of organisms that would cause diseases in products, like tuberculosis, Coxiella Burnetii, or fever.

The national food safety agencies set standards and control the pasteurization process. The processing of milk must pass the requirement of these agencies so that it will qualify to be labeled as a “pasteurized” product. Pasteurization of other dairy products, like cream and cheese, must also meet the standards required by the national food safety agencies.

The composition, processing, and handling of dairy products, specifically milk, are controlled and regulated by the Federal, State, and Local Laws. In the interstate shipping of packaged milk, the Federal laws apply.

Another process used in production of dairy products is homogenization. The process is known to have its oldest application in milk processing.

Unlike pasteurization, homogenization prevents the separation of the fat from the milk. By putting high pressure on milk, the process breaks the fats into smaller amounts so that it will not separate from the milk. Another process of homogenization is milling solids into liquid forms through the use of milling equipment like colloid mills.

The Advanced Dairy Chemistry series by Patrick Fox addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods.