References

• AOAC. (2004). Official method 2000.18, Fat Content of Raw and Pasteurized Whole Milk Gerber Method by Weight, First Action 2000, Final Action 2004, VA: Association of Official Analytical Chemists.
   Google Scholar
• Agostini, T.S., & Godoy, H.T. (1997). Simultaneous determination of nicotinamide, nicotinic acid, riboflavin, thiamin, and pyridoxine in enriched Brazilian foods by HPLC. Journal of High Resolution Chromatography, 20, 245–248.
   Google Scholar
• Agostini-Costa, T., Teixeira-Filho, J., Scherer, R., Kowalski, C.H., Prado, M.A., & Godoy, H.T. (2007). Determination of B-group vitamins in enriched flavored milk mixes. Brazilian Journal of Food and Nutrition, 18, 351–356.
   Google Scholar
• Akalin, A.S., Gönç, S., & Dinkçi, N. (2004). Liquid chromatographic determination of thiamin in dairy products. International Journal of Food Sciences and Nutrition, 55, 345–349.
   PubMed Web of Science ®Google Scholar
• Albalá-Hurtado, S., Veciana-Nogués, M.T., Izquierdo-Pulido, M., & Mariné-Font, A. (1997). Determination of water-soluble vitamins in infant milk by high performance liquid chromatography. Journal of Chromatography A, 778, 247–253.
   PubMed Web of Science ®Google Scholar
• Alm, L. (1982). Effect of fermentation on B-vitamin content of milk in Sweden. Journal of Dairy Science, 65, 353–359.
   Web of Science ®Google Scholar
• Asadullah, K.U.N., Tarar, O.M., Ali, S.A., Jamil, K., & Begum, A. (2010). Study to evaluate the impact of heat treatment on water soluble vitamins in milk. Journal Pakistan Medical Association, 60, 909–912.
   PubMed Web of Science ®Google Scholar
• Bahman, S., Yadav, N., Kumar, A., Ganguly, S., Garg, V., & Marwaha, S.S. (2012). Impact of household practices on the nutritional profile of milk. Indian Journal of Public Health, 56, 82.
   PubMedGoogle Scholar
• Ball, G.F.M. (2006). Vitamins in foods. Boca Raton, FL: CRC Press.
   Google Scholar
• Bognar, A. (1992). Determination of vitamin-B1 in food by high performance liquid-chromatography and postcolumn derivatization. Fresenius Journal of Analytical Chemistry, 343, 155–156.
   Google Scholar
• Ching-Hung, C., Ya-Hwei, Y., Chun-Ting, S., Shih-Ming, L., Chieh-Ming, J.C., & Chwen-Jen, S. (2011). Recovery of vitamins B from carbon dioxide-defatted rice bran powder using ultrasound water extraction. Journal of Taiwan Institute of Chemical Engineers, 42, 124.
   Web of Science ®Google Scholar
• Constantin, A.M., & Csatlos, C. (2010). Research on the influence of microwave treatment on milk composition. Bulletin of the Transilvania University of Braşov, 3, 52.
   Google Scholar
• Diaz Marquina, A., Orzaez Villanueva, M.T., & Matallana Gonzalez, M.C. (1991). Variations of hydrosoluble vitamin contents in dairy products during storage. Le Lait, 71, 519–521.
   Google Scholar
• Echols, R.E., Miller, R.H., & Foster, W. (1986). Analysis of thiamine in milk by gas chromatography and the nitrogen-phosphorus detector. Journal of Dairy Science, 69, 1246–1249.
   PubMedGoogle Scholar
• Fox, P.F., & McSweeney, P.L.H. (1998). Dairy chemistry and biochemistry. London: Blackie Academic & Professional.
   Google Scholar
• Gaucheron, F. (2011). Milk and dairy products: A unique micronutrient combination. Journal of the American College of Nutrition, 30, 400S–409S.
   PubMed Web of Science ®Google Scholar
• Jakobsen, J. (2008). Optimisation of the determination of thiamin, 2-(1-hydroxyethyl) thiamin, and riboflavin in food samples by use of HPLC. Food Chemistry, 106, 1209–1217.
   Web of Science ®Google Scholar
• Jansen, B.C.P. (1936). A chemical determination of aneurin by the thiochrome reaction. Recueil Des Travaux Chimiques Des Pays-Bas, 55, 1046.
   Google Scholar
• Jedlicka, A., & Klimes, J. (2005). Determination of water- and fat-soluble vitamins in different matrices using high-performance liquid chromatography. Chemical Papers, 59, 202.
   Web of Science ®Google Scholar
• Knott, E.M. (1942). Thiamin content of milk in relation to vitamin B1 requirement of infants. American Journal of Public Health, 32, 1013.
   Google Scholar
• Lizhi, L., Lin, Y.L., & Hongwei, Z. (2009). Determination of vitamin B1 and B2 in infant milk powder by HPLC fluorescence detector. Journal of Environment and Health, 26, 451–452.
   Google Scholar
• Lloyd, M.A., Zou, J., Ogden, L.V., & Pike, O.A. (2004). Sensory and nutritional quality of nonfat dry milk in long-term residential storage. Journal of Food Science, 69, 326–331.
   Web of Science ®Google Scholar
• Lynch, P.L., & Young, I.S. (2000). Determination of thiamine by high-performance liquid chromatography. Journal of Chromatography A, 881, 267–284.
   PubMed Web of Science ®Google Scholar
• McKinley, M.C. (2005). The nutrition and health benefits of yoghurt. International Journal of Dairy Technology, 58, 1–12.
   Web of Science ®Google Scholar
• National Food Institute-Technical University of Denmark. (2009). Danish Food Composition Databank – ed. 7.01.
   Google Scholar
• Ollilainen, V., Vahteristo, V., Uusi-Rauva, A., Varo, P., Koivistoinen, P., & Huttunen, J. (1993). The HPLC determination of total thiamin (vitamin B1) in foods. Journal of Food Composition and Analysis, 6, 152–165.
   Google Scholar
• Oupadissakoon, G., Chambers, D.H., & Chambers, E.IV. (2009). Comparison of the sensory properties of ultra-high temperature (UHT) milk from different countries. Journal of Sensory Studies, 24, 427–440.
   Web of Science ®Google Scholar
• Padovani, R.M., Lima, D.M., Colugnati, F.A.B., & Rodriguez-Amaya, D.B. (2007). Comparison of proximate, mineral and vitamin composition of common Brazilian and US foods. Journal of Food Composition and Analysis, 20, 733–738.
   Web of Science ®Google Scholar
• Pandya, A.J., & Ghodke, K.M. (2007). Goat and sheep milk products other than cheeses and yoghurt. Small Ruminant Research, 68, 193–206.
   Web of Science ®Google Scholar
• Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods. Official Journal of the European Union, L 404/26–38.
   Google Scholar
• Rodríguez-Bernaldo de Quirós, A., López-Hernández, J., & Simal-Lozano, J. (2004). Simultaneous determination of thiamin and riboflavin in the sea urchin, Paracentrotus lividus, by high-performance liquid chromatography. International Journal of Food Sciences and Nutrition, 55, 259–263.
   PubMed Web of Science ®Google Scholar
• Rychlik, M., Bitsch, R., & Bitsch, I. (2011). HPLC determination of thiamin in fortified foods. In M. Rychlik (Ed.), Fortified foods with vitamins: Analytical concepts to assure better and safer products (pp. 89–102). Weinheim: Wiley-VCH Verlag GmbH & Co. KGaA.
   Google Scholar
• Schönfeldt, H.C., Hall, N.G., & Smit, L.E. (2012). The need for country specific composition data on milk. Food Research International, 47, 207–209.
   Web of Science ®Google Scholar
• Sierra, I., & Vidal-Valverde, C. (2000). Influence of heating conditions in continuous-flow microwave or tubular heat exchange systems on the vitamin B1 and B2 content of milk. Le Lait, 80, 601–608.
   Google Scholar
• Sunaric, S., Denic, M., & Kocic, G. (2012). Evaluation of riboflavin content in dairy products and non-dairy substitutes. Italian Journal of Food Science, 24, 352–357.
   Web of Science ®Google Scholar
• Ujiie, T., Tsutake, Y., Morita, K., Tamura, M., & Kodaka, K. (1990). Simultaneous determination of 2-(1-hydroxyethyl)thiamine and thiamine in foods by high performance liquid chromatography with postcolumn derivatization. Vitamins (Japan), 64, 379–385.
   Google Scholar
• Vidal-Valverde, C., & Diaz-Pollan, C. (2000). Comparison of capillary electrophoretic and high performance liquid chromatographic thiamin determination in milk. Milchwissenschaft, 55, 307–309.
   Web of Science ®Google Scholar
• Walstra, P., Wouters, J.T.M., & Geurts, T.J. (2005). Dairy science and technology. Boca Raton, FL: CRC Press.
   Google Scholar
• Woollard, D.C., & Indyk, H.E. (2002). Rapid determination of thiamine, riboflavin, pyridoxine and niacinamide in infant formulas by liquid chromatography. Journal of AOAC International, 85, 945.
   PubMed Web of Science ®Google Scholar
• Zafra-Gómez, A., Garballo, A., Morales, J.C., & Garciaí-Ayuso, L.E. (2006). Simultaneous determination of eight water-Soluble vitamins in supplemented foods by liquid chromatography. Journal of Agricultural and Food Chemistry, 54, 4531–4536.
   PubMed Web of Science ®Google Scholar
• Zagorska, J., & Ciprovica, I. (2008). The chemical composition of organic and conventional milk in Latvia. In I. Ciprovica (Ed.), 3rd Baltic Conference on Food Science and Technology – FOODBALT Conference Proceedings (pp. 10–14). Jelgava: Faculty of Food Technology, Latvia University of Agriculture.
   Google Scholar