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Effect of vitamin e and selenium supplementation on the antioxidant content of milk and dairy products in dairy cows
Published November 20, 2011
9-12

In 2007, the aim of the Ányos Jedlik program and the call for tenders was to support application-oriented, strategic research and development projects, which can increase the competitiveness of the Hungarian economy. In the framework of our project, we intended to examine whether non-protected antioxidants - in this case: vitamin E and seleniu...m – used as feed-additives can increase the antioxidant content of milk. The milk with an increased level of vitamin E and selenium content can be used for producing functional foods which will represent competitive products on the current market of milk products. Our results show that the use of vitamin E and selenium as feedadditives can significantly increase the amount of vitamin E and selenium in the milk and also in the diary products.

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Analysis of vitamin E content in pilot dairy products
Published March 24, 2015
49-52

Within the framework of Ányos Jedlik program we started an experiment on feeding anti-oxidants with dairy cows at Körös-Maros Biofarm Kft. The purpose of the experiment was to test whether vitamin E and selenium fed as feed-supplement have an effect on the composition of milk produced. Furthermore we examined the cheese and yoghurt made out ...of the milk to explore how much vitamin E and selenium is retained in the products after processing. Our goal is to develop such functional dairy product which can be part of the daily diet helping us to remain healthy.

After analyzing the data we found out that the anti-oxidant fed to the cows resulted in elevated vitamin E and selenium levels in the milk and that these were retained in the cheese and yoghurt in relatively large amount.

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Analysis of vitamin E content in pilot dairy products
Published December 16, 2012
31-34

Within the framework of Ányos Jedlik program we started an experiment on feeding anti-oxidants with dairy cows at Körös-Maros Biofarm Kft. The purpose of the experiment was to test whether vitamin E and selenium fed as feed-supplement have an effect on the composition of milk produced. Furthermore we examined the cheese and yoghurt made out ...of the milk to explore how much vitamin E and selenium is retained in the products after processing. Our goal is to develop such functional dairy product which can be part of the daily diet helping us to remain healthy.
After analyzing the data we found out that the anti-oxidant fed to the cows resulted in elevated vitamin E and selenium levels in the milk and that these were retained in the cheese and yoghurt in relatively large amount.

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