Calcium content of whole milk
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Calcium Content in Whole Milk: Key Values and Variability
Whole milk is widely recognized as a significant source of dietary calcium, with its content being both nutritionally important and subject to some natural variation. Across multiple studies, the calcium content in whole milk is generally reported to range from about 102 to 113 mg per 100 mL, which translates to 1,020 to 1,130 mg per liter . Other large-scale analyses have found average calcium concentrations in raw cow milk to be between 900 and 950 mg per liter, with observed values spanning from 700 up to 1,100 mg per liter depending on various factors . These findings are consistent across different regions and types of milk, confirming that whole milk reliably provides a substantial amount of calcium 12.
Factors Influencing Calcium Levels in Whole Milk
Seasonal and Environmental Effects
The calcium content in whole milk is not entirely fixed; it can fluctuate based on the season and environmental conditions. Studies have shown that calcium levels in milk tend to decrease from winter to early summer and then rise again after July, regardless of cow breed 134. This seasonal variation is influenced by factors such as temperature, day length, and feeding practices 34. For example, milk from cows grazing on fresh grass in spring often has lower calcium content compared to milk from cows fed corn silage 34.
Cow Breed and Lactation Stage
Genetics also play a role in determining milk calcium content. Holstein cows typically produce milk with lower calcium levels compared to other breeds like Normande, which have higher calcium concentrations 34. Additionally, the stage of lactation affects calcium content: it is lowest during the first month after calving and increases after the fourth month 34. Parity, or the number of times a cow has given birth, also influences calcium levels, with a general decrease observed as parity increases .
Processing and Additives
Processing methods and additives can impact the mineral content of milk. Pure, unprocessed milk tends to have the most optimal calcium levels compared to processed variants with added sugars or colorings . However, the differences are generally modest, and whole milk remains a reliable source of calcium regardless of minor processing changes .
Calcium Absorption from Whole Milk
The bioavailability of calcium from whole milk is high and comparable to that from other dairy products and common calcium salts. Studies in healthy adults have shown that about 21–31% of the calcium in whole milk is absorbed, which is similar to the absorption rates from calcium carbonate and other calcium salts 56. This means that the calcium in whole milk is efficiently utilized by the body, making it a practical dietary source for meeting calcium needs 56.
Conclusion
Whole milk typically contains between 900 and 1,130 mg of calcium per liter, with some natural variation due to season, cow breed, lactation stage, and feeding practices 1234. The calcium in whole milk is highly bioavailable, supporting its role as a key dietary source of this essential mineral 56. While minor differences may occur due to processing or additives, whole milk remains a consistent and effective way to help meet daily calcium requirements.
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