Effect of Fermentation on B-Vitamin Content of Milk in Sweden

Samples of milk and fermented milk products were analyzed for B vitamin content by standard chemical and microbiological assay procedures. Fermented milk products showed an increase in folic acid content (ropy milk exhibited a twofold increase) and a slight decrease in concentration of vitamin Blz. Orotic acid was reduced in all fermented milk products (buttermilk 46.0%, yogurt 47.8%, kefir 17.7%, ropy milk 36.5%, and acidophilus milk 22.5%). Other vitamins were affected only slightly.