Table 2.

Published natural vitamin D-3, vitamin D-2, 25(OH)-D3, and 25(OH)-D2 content in milk and dairy products¹

Reference	Foodstuff	D-3	25(OH)-D3	D-2	25(OH)-D2
Mouillet et al. (45)	Raw milk	0.60–1.38
Kunz et al. (46)	Cow’s milk	0.052	0.50
Takeuchi et al. (47)	Cow’s milk	0.42	0.27
Kneifel (48)	Raw milk	0.1–2.02
	Whole milk PAST	0.8
	UHT milk	0.8
Mattila et al. (26)	Milk	<0.2	< 0.2
Trenerry et al. (49)	Milk (0.1% fat)	<0.02
	Milk (1.0% fat)	<0.02
	Whole milk (3.8% fat)	0.02
	Raw milk (4.5% fat)	0.06
Hollis et al. (57)	Raw milk	0.043	0.373
McDermot et al. (58)	Raw milk	0.075	0.250
Jakobsen and Saxholt (50)	Whole milk	0.092	0.075	0.034	0.031
	Milk semiskimmed	0.046	0.042
	Whole milk (organic)	0.076	0.057
Takeuchi et al. (63)	Butter4	7.25
Kneifel (48)	Butter4	10
Mattila et al. (26)	Butter4	2.0	0.5	0.5
Jakobsen and Saxholt (50)	Butter4	1.96	0.96	0.61	0.58
Kneifel (48)	Cheese (curd, Camembert, Edam, Gouda, Emmental)4	0–10
Mattila et al. (26)	Edam cheese4	1.1	0.5
Mattila et al. (26)	Cream	0.7	0.9	0.1
Jakobsen and Saxholt (50)	Cream	0.94	0.59
Jakobsen and Saxholt (50)	Coffee cream	0.44	0.27

¹All values are means in μg/L unless indicated otherwise. 25(OH)-D-3, 25-hydroxycholecalciferol; 25(OH)-D2, 25-hydroxyergocalciferol; UHT, ultra heat-treated.

²Unclear whether vitamins D-3 + D-2 or D-3 or D-2.

³Cows supplemented with 4000 iu/d.

⁴All values for butter and cheese are means in μ/kg.