Cobalamin Milk Nutrition | Vitamin B12 Food Health Benefits, Sources

Question:

Does boiling of milk destroy Vitamin B12 content?

Answer:

Benefits of Cobalamin

Vitamin B12 also referred to as cobalamin (as it contains cobalt) is an integral part of the B complex vitamin group. The function of this is to ensure normal metabolism and is responsible for reproduction of body cells along with folic acid.

There are limited sources of unfortified Vitamin B12 for vegetarians. Milk and Diary products act as the only good source of this ingredient among vegetarians.

Milk has to be pasteurized (i.e. boiled at a fixed temperature) to kill the microorganisms and bacteria that are present in milk and make it appropriate for human consumption.

However, the process of pasteurization destroys a considerable amount of Vitamin B12.

Raw milk contains Vitamin B12 to the tune of 1.2 milligram per 100 ml while pasteurized milk contains only about 300-400 micrograms per 100 ml. As per the health authorities, the ideal daily intake of Vitamin B12 is about 2.4 mg for a healthy adult. This mandates that one consumes about three fourth liter of boiled milk each day to meet this requirement.

Also the process of fermentation to prepare yoghurt tends to destroy most of the Vitamin B12 in milk.

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