Vitamin B12 in Wheys Prepared by Coagulating Milk with Acid and Rennet

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Abstract
Microbiological assays with Lactobacillus leichmannii ATCC 7830 indicated 3 samples of pasteurized milk and 16 samples of pasteurized skim milk to average, respectively, 4.0 gamma and 4.7 gamma of vitamin B12/1. Comparison of amounts of vitamin B12 in wheys and original milks indicated that both casein and whey proteins bind the vitamin. Rennet extract caused hydrolysis and/or separation from casein of some of the bound vitamin B12. Six rennet wheys contained an average of 60% of the vitamin B12 present in the original milk or skim milk. Six acid wheys contained an average of 44% of the vitamin present in the original skim milk. The separation of bound vitamin B12 from casein was influenced by rennet concentration and time at 40[degree]C.