DAIRY CHEMISTRY AND BIOCHEMISTRY _8 S 0 N D <5 EE三 Figure 3, 4 Seasonal variations in the concentration of B-carotene(O)and of vitamins A(A), D(O)and E(O)in milk and milk products(from Cremin and Power, 1985) from cows on winter feed, especially if the pasture is rich in clover (New Zealand butter is more yellow than Irish butter which in turn is more yellow than mainland European or Us butter). Sheep and goats do not transfer carotenoids to their milks which are, consequently, much whiter than bovine butter, cream, ice-cream)made from bovine milk in regions where goats'or sheep,'s milk is traditional (the carotenoids may be bleached by using4 P e,w gih rnE Ob -. "I - Vitamin A (mg/100 g butter) -3 Y Tocopherol (&g fat) '< -. P 2. 2 Carotene (pg/100 ml milk) Vitamin D (IUA milk) P