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The determination of fat soluble and water soluble vitamins in milk and milk products

Vitamins are a vital component of the diet and are essential for the prevention of a number of chronic diseases. The Irish dairy industry is primarily a pasture based feeding system, which produces milk with varying vitamin levels. Consequently, vitamin levels in liquid milk and milk powders needs to be regularly measured to ensure that dairy ingredients meet the specifications of manufacturers. This comprehensive analysis is essential for the formulation of infant formula (IF) and follow-on formula (FOF) to ensure vitamin contents are within limits laid down by EU and International legislation. The project will establish validated methods for measuring water soluble (WSVs) and fat soluble vitamins (FSVs) in milk and IF. At present there are no analytical methods for measuring WSVs or FSVs in milk and IF by laboratories of Irish Research Performing Organisations (RPOs). This project aims to bridge the gap in the knowledge and produce reference methods that can determine all the significant FSV and WSV.

Project Duration: 36 months

  • Outgoing Phase (18M) - University of Rome, Italy
  • Return Phase (18M) - Teagasc, Ireland

Collaborating Institutions:

  • Teagasc, Ireland
  • University of Rome, Italy
  • University College Cork, Ireland

Project Team: 

  • RL2025 Fellow - Dr George Hull
  • Teagasc Supervisor - Dr Martin Danaher, Teagasc, Ireland
  • Outgoing Phase Host Supervisor - Dr Alessandra Gentilli, University of Rome, Italy
  • Third Supervisor - Dr Kevin Cashman, University College Cork, Ireland

Download the Project Factsheet