Milk contains most vitamins, although some are present in only small amounts, e.g. Vitamin D.
Vitamins A and D are contained in the cream fraction; they are therefore present in higher concentrations in the higher fat milks. Skimmed milk contains only traces of these vitamins. Conversely, the other constituents of milk (the protein, carbohydrate, minerals and water-soluble vitamins) are present in slightly higher quantities in the skimmed and semi-skimmed milks.
Virtually all the milk consumed in Britain has been pasteurised. This causes some slight loss of vitamins (about 10 per cent of thiamine and Vitamin B12 and about 25 per cent of vitamin C), but this is of little consequence in a mixed diet. Riboflavin and Vitamin C are affected by sunlight and for this reason milk should not be left on the doorstep longer than necessary.

Milk’s contribution to the Diet

The average consumption of milk in the home in Britain in 1999 was 251ml per person per day (the equivalent of one large glass). This provides approximately 8 per cent of the daily energy intake and 38 per cent of the calcium. One pint of milk can supply the full amount of calcium need daily by adults and younger children. Teenagers have higher requirements. Protein, fat and carbohydrate all contribute to the energy (measured in calories or joules) provided by milk. One pint of whole milk provides 387 kilocalories or 1610 kilojoules of energy, and one pint of Gold Top Jersey & Guernsey milk provides 460 kilocalories or 1913 kilojoules. A moderately active man of 19-50 years would require about 2550 kilocalories or 10669 kilojoules per day of food.