Dairy products are considered good suppliers of B vitamins (B2, B5, B12) due to the concentrations found in these foods and to feeding habits (Vissers et al., 2011). The ration fed to dairy cows would influence the B vitamin content of milk (Graulet and Girard, 2017) but the consequences on dairy products content remain unexplored. Aim was to explore if variations in raw milk B vitamin concentrations could impact B vitamin concentrations in the corresponding dairy products. At the end of May, 20 cows were divided in 2 groups receiving a diet based either on pasture or corn silage for 4 months. Raw tank milks were collected 3 times for production of raw milk cheeses or yogurts, during the last week of the period. B vitamins (B1, B2, B5, B6) were analysed by UPLC-MS after deproteinization (Laverroux et al., 2021) and B9 and B12 by chimoluminescence using the ChLia folates-B12 kit. Concentrations were related to dry matter to evaluate transfer from milk to cheese and yogurt. Vitamin B2 was the highest in raw milk of grazing cows (2.91 vs 2.60 mg/L, p<0.05). At the opposite, vitamin B5 concentration was the highest when cows were fed corn silage (3.16 vs 3.08 mg/L, p<0.05). Related to dry matter, strong decreases in B1 (-86%), B2 (-63%), B5 (-88%), B6-pyridoxal (-90%), folates (-78%), vitamin B12 (-50%) and increases in B6-pyridoxamin (+60%) concentrations were observed between milk and cheese curd. Decreases were probably resulting of draining. Folates (+73%), B6-pyridoxamine (+40%), and B1 (+13%) concentrations increased in yogurt while B5 (-28%), B6-pyridoxal (-36%), and vitamin B12 (-86%) decreased and B2 remained unchanged. These changes probably resulted from milk heating during the process and synthesis by ferments. Due to technological processes, huge losses of B vitamins were observed in raw milk cheeses but they were more moderate in yogurts. For this reason, raw milk B vitamin enrichment through cow diet did not led to subsequent dairy products enrichment with theses compounds.