Minerals in milk and milk products

(Translated and adapted from a document (August 2007) kindly provided by the French Dairy Board (CNIEL)

1 How are they defined? ............................................................................................................................... 1

2 What do they do? ....................................................................................................................................... 1
3 Where are they found?............................................................................................................................... 2
4 Can one have a shortage of minerals or trace elements? ......................................................................... 3
5 What’s in milk? ........................................................................................................................................... 3
6 What’s in cheese?...................................................................................................................................... 4
7 What’s in other products? .......................................................................................................................... 4
8 What factors affect the content of these elements?................................................................................... 4
In summary.................................................................................................................................................... 5
Appendix 1 French Recommended Dietary Allowances (RDAs) for minerals.............................................. 6
Appendix 2 Concentration of minerals and trace elements of some dairy products..................................... 7

1 How are they defined?

Minerals are essential to life, but they cannot be made by the body. They are classified into two
categories according to how much there is in the human body:
- major minerals or macro-elements: calcium (Ca) chlorine (Cl), magnesium (Mg),
phosphorus (P), potassium (K), and sodium (Na);
- trace elements or oligo-elements: chromium (Cr), copper (Cu), iron (Fe), fluorine (F),
iodine (I), manganese (Mn), molybdenum (Mo), selenium (Se), cobalt (Co) and zinc (Zn).

The ratio between the quantities in the adult human body of calcium (1.2 kg) or phosphorus (0.7
kg) and, for example, chromium (1 mg) is of the order of one million to one. The quantities are
expressed in terms ranging from several hundred grams for the most abundant (Ca, Na, Cl, Mg)
to grams (Fe, Zn) or fractions of a gram, and even of a milligram, for certain of them. Some
other trace elements have been detected in the tissues but whether they are essential has not
been demonstrated. They may come from contamination in food or from the air (cadmium,
lithium, tin, aluminium, strontium, mercury, bromine, boron, rubidium, nickel etc).

2 What do they do?

Even though certain minerals are involved in massive proportions in the composition of bones
(99% of Ca, 85% of P, 55% of Mg in the body) or in the ionic equilibrium of body fluids (K, Na,

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Cl), for the most part they are involved in small concentrations in innumerable vital body
functions as catalysts, activators, regulators etc. They are indispensable for the storage and
use of energy and of many molecules, to the transport of various nutrients (Ca, K, Na), to
coagulation of the blood (Ca), to nerve impulse and muscle transmission, to the transport of
oxygen (Fe), to the permeability of membranes and some act as antioxidants (Zn, Se)* etc.
Some have multiple roles, functional as well as structural (Ca), while others have more specific
functions (for example, iodine in the composition of thyroid hormones). Minerals and trace
elements do not supply any calories.

* Free radicals are produced naturally by the body but can also be generated by the environment or
lifestyle (tobacco, alcohol, strenuous sport etc). Excessive production of free radicals or reduction in the
defences against free radicals (especially deficiency in antioxidants) can have deleterious effects (aging,
cardio-vascular diseases, cancer…).

3 Where are they found?

All minerals and trace elements considered to be essential to the body have to be provided by
food. A diet that is varied and sufficient, and including all essential food groups, should cover
these needs. The recommended levels of nutrients take into account the body’s needs, the
coefficients of absorption and the input-output balance of the body.

While certain minerals are totally absorbed by the intestine (Na, K, Cl) (and then largely
eliminated in the urine) others, depending on the type of food, are only absorbed at a rate
between 5% and 50% (Ca, P, Mg). A few trace elements are well absorbed (I, Mo, Se) and
others not (Mn, Cr). For iron the coefficient of absorption varies between 5 and 15% and for
zinc and copper between 10 and 40%. Interactions between minerals and other components in
food are numerous and also affect absorption (ex. oxalic acid, phytic acid). Furthermore, the
concentration of minerals and trace elements in the body is subjected to many forms of
regulation, often hormonal.

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4 Can one have a shortage of minerals or trace elements?
The great deficiencies leading to conditions such as anaemia (iron) or goitre (iodine) nowadays
are more common in developing countries in which people are in general more concerned with
deficiencies. However, even in developed countries anaemia can still be an important problem
for malnourished elderly people, but also for menstruating women and strict vegetarians. The
risk of deficiency is greater when the intake is systematically less than the recommended daily
intake (Appendix 1). However, while deficiency can be due to insufficient intake it can also be
linked to anomalies in absorption, an increase in need or in the rate of excretion or to
interactions with other components in the diet.

Deficiencies in minerals and trace elements can concern specific groups in the population,
increasing the risk of certain diseases:
- the elderly (Zn, Se, Cu, Cr, Ca) : aging, immune system, inflammation, cataract, decline
of cognitive function, cardio-vascular disease, cancer, insulin resistance, bones…
- adolescent women (Ca, Fe), women of reproductive age (Mg, Zn, Fe, Se), menopausal
women (Zn, Cu, Se, Ca) : bones, cancer.
- Smokers, alcoholics, people following a dietary regime, the obese…
However, there could be a risk of chronic or acute toxicity for certain minerals. Health authorities
have therefore fixed safety limits of these minerals.

5 What’s in milk?
Milk contains minerals and trace elements in significant quantities (about 700 mg/100 ml)
(Appendix 2). It gives milk and milk products their exceptional qualities. Calcium is the major
element (120 mg/100 ml). But milk also contains many other essential minerals (P, K, Mg, Na).
The content of phosphorus generally follows that of calcium with a Ca/P ratio (around 1.3)
particularly favourable for the utilization of calcium. Most of the trace elements are also present
in milk at minute level (Zn, Fe, Cu, I, F, Se and to a lesser extent Mo, Mn, Cr etc.). Only zinc
appears in a significant quantity (2 to 5 mg per litre)*. Nevertheless, bearing in mind the
average quantity of milk consumed and the recommended intakes, milk can also be considered
as a good source of selenium, molybdenum and iodine**.

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* Milk is the principal source of zinc for those who do not consume meat. This zinc is particularly well
absorbed in view of the presence of proteins and lactose. It participates in the functioning of many
enzymes and is involved in the metabolism of carbohydrates, fats and proteins.
** The concentration of iodine in milk is linked to that of the soil (for animals in pasture) but also to
external contamination (use of iodophors for disinfection of teats and milking equipment): levels around
300µg per litre may be attained.

6 What’s in cheese?
Besides being excellent sources of calcium, most cheeses are also good sources of zinc (2 to
10 mg/100 g), iodine and selenium (Appendix 2). Some provide significant quantities of
potassium (between 100 and 200 mg/100g). The content of phosphorus generally follows that
of calcium with a Ca/P ratio (around 1.3) particularly favourable for the utilization of calcium.
Most cheeses are poor in magnesium (10 to 50 mg/100 g). Sodium content varies from 30
mg/100 g to 1 g/ 100 g, according to the type of cheese*.

* Fresh cheeses (not salted) provide very little sodium (30 to 60 mg/100 g). In contrast, ripened cheeses
provide more (400 to 1600 mg/100g). Of course salting is essential in the production of ripened cheeses,
having three functions: formation of rind, maintaining moisture content and inhibition of bacterial growth.
In addition salt, as a flavour enhancer, plays a role in the organoleptic characteristics of cheese.

7 What’s in other products?

- Butter and cream provide little by way of minerals and trace elements (Appendix 2).
- Fermented milks basically provide calcium, phosphorus, potassium, zinc and magnesium*.

* However, the quantities consumed mean that fermented milks make an important contribution to the
supply of these elements, especially among children.

8 What factors affect the content of these elements?

The content of these elements in milk varies only a little, depending on the stage of lactation,
the breed, the season and, for certain trace elements, the nature of the soil (pastureland)

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(iodine, selenium). Apart from iodine and selenium in the animal feed, skimming and heat
treatment play a minor role (Appendix 2). For cheeses the content depends more on the
cheese-making process than on the content in the original milk. Thus, starting with original milk
of the same composition, a cheese coagulated by lactic acid bacteria will have a lower content
of calcium, phosphorus and magnesium, especially, than a hard cheese or semi-hard cheese.
The type of coagulation (acid or enzymatic) explains these differences. Acid coagulation leads
to solubilization and thus a significant loss of minerals into the whey. Salting will, obviously,
affect the sodium content.

Note: Magnesium is partially associated with phosphates and citrates; trace elements like iron or zinc
with anions and with proteins (for example, iron with lactoferrin). These equilibria can be affected to
differing extents by the different treatments.

In summary
Minerals and trace elements are essential to the good functioning of the body and they have to
be supplied by the food. The major nutritional interest in milk and milk products may lie in their
natural richness in calcium but they are also among the main suppliers of phosphorus, iodine,
magnesium, zinc and selenium.

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Appendix 1 French Recommended Dietary Allowances (RDAs) for
minerals
Recommended Daily Allowances (RDAs) are set to avoid deficiencies in a specific population.
RDAs vary between different countries. They are not an individual reference because they do
not take into account specific characteristics of individuals (such as genetics, environment,
physical activity, corpulence ). RDAs are calculated on the basis of average nutritional
requirements to which two standard deviations are added: this should cover the need of 97.5%
of the population concerned.

*Note: In 1997, the US Food and Nutrition Board of the National Academy of Sciences changed the way
nutritionists and nutrition scientists evaluate the diets of healthy people with the creation of the Dietary
Reference Intakes (DRIs). There are four types of DRI reference values: the Estimated Average
Requirement (EAR), the Recommended Dietary Allowance (RDA), the Adequate Intake (AI) and the
Tolerable Upper Intake Level (UL). The primary goal of having new dietary reference values was to not
only prevent nutrient deficiencies, but also reduce the risk of chronic diseases such as osteoporosis,
cancer, and cardiovascular disease.

Ca P Mg Fe Zn Cu F I Se Cr
mg mg mg mg mg mg mg µg µg µg
1-3 years 500 360 80 7 6 0.8 0.5 80 20 25
4-6 years 700 450 130 7 7 1 0.8 90 30 35
7-9 years 900 60 200 8 9 1.2 1.2 120 40 40
10-12 years 1200 830 280 10 12 1.5 1.5 150 45 45
13-15 years ♂ 1200 830 410 13 13 1.5 2 150 50 50
13-15 years ♀ 1200 800 370 16 10 1.5 2 150 50 50
16-19 years ♂ 1200 800 410 13 13 1.5 2 150 50 50
16-19 years ♀ 1200 800 370 16 10 1.5 2 150 50 50
20-64 ♂ 900 750 420 9 12 2 2.5 150 60 65
20-54 ♀ 900 750 360 16 10 1.5 2 150 50 55
>65 years ♂ 1200 750 420 9 11 1.5 2.5 150 70 70
>55 years ♀ 1200 800 360 9 11 1.5 2 150 60 60
Pregnant women
1000 800 400 30 14 2 2 200 60 60
(3rd trimester)
Breastfeeding
1000 850 390 10 19 2 2 200 60 55
women
Seniors >75
1200 800 400 10 12 1.5 2 150 80 -
years

AFSSA, 2001 Recommended dietary allowances (RDA) for the French population

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Appendix 2 Concentration of minerals and trace elements of some
dairy products

Pasteurised milk Sterilized milk UHT milk

MILK Whole
Semi-
Skimmed Whole
Semi-
Skimmed Whole
Semi-
Skimmed
skimmed skimmed skimmed
Calcium
120 114 125 119 114 125 120 114 120
(mg/100g)
Sodium
45 46 50 45 46 52 45 48 50
(mg/100g)
Phosphorus
87 85 89 90 85 89 86 85 89
(mg/100g)
Chloride
102 101 100 106 101 100 110 101 100
(mg/100g)
Potassium
148 166 170 150 166 180 150 166 170
(mg/100g)
Magnesium
10 10 10 10 10 12 10 11 11
(mg/100g)
Iodine
7.3 11 12 7 11 12 8 11 12
(µg/100g)

Drink
Yoghurt & Yoghurt of
Fer-
yoghurt of
semi-
Yoghurt of
Yoghurt of
Yoghurt of men- whole milk Yoghurt of goat’s
fermented whole milk
semi-skim-
med milk
ted
skimmed
milk with
with fruits, milk, semi skimmed
ewe’s milk
(*)
milks milk
fruits,
sugar
sugar
Calcium
161 142 144 111 110 112 150
(mg/100g)
Sodium
68 53 61 35 43 36 150
(mg/100g)
Magnesium
11 13 13 10 12 13 16
(mg/100g)
Phosphorus
95 98 105 82 80 103 140
(mg/100g)
Potassium
217 176 182 116 140 159 190
(mg/100g)
Iodine
15 20 20 11 15 ND ND
(µg/100)

ND: No data available

French national food consumption tables (Ciqual) and SU.VI.MAX (*) study

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 Soft Processed
Camembert Roque- French Cream
CHEESE (45%)
Munster Cantal
fort Emmental
goat
cheese
cheese
cheese
(45%)
Calcium
400 430 800 600 1000 160 118 300
(mg/100g)
Sodium
642 930 940 1600 300 564 36 587
(mg/100g)
Magnesium
18 23 25 27 43 23 10 22
(mg/100g)
Phosphorus
310 320 500 430 746 216 113 756
(mg/100g)
Chloride
926 1286 928 2530 463 ND ND 721
(mg/100g)
Potassium
110 130 136 120 103 132 130 143
(mg/100g)
Zinc
2.8 3.9 3 3 5 1 ND 8
(mg/100g)
Selenium
5 4.3 5.4 7 7 ND ND 7
(µg/100g)
Iodine
21 30 21 50 32 60 10 25
(µg/100g)

Butter Butter Cream Low fat cream

and cream
Calcium
15 73 98
(mg/100g)
Sodium
9 27 40
(mg/100g)
Potassium
12 101 128
(mg/100g)

ND: No data available

French national food consumption tables (Ciqual) and SU.VI.MAX (*) study

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