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685. Factors influencing the destruction by heat of vitamin B12 in milk

Published online by Cambridge University Press:  01 June 2009

J. E. Ford
J. E. Ford
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

The processing of liquid milk, particularly sterilization ‘in-bottle’ or ‘in-can’, may cause considerable destruction of its content of vitamin B12. This loss can be greatly reduced by thorough deaeration of the milk before heating.

The author would like to thank Dr S. K. Kon for helpful advice and criticism.

Type
Original Articles
Information
Journal of Dairy Research , Volume 24 , Issue 3 , October 1957 , pp. 360 - 365
Copyright
Copyright © Proprietors of Journal of Dairy Research 1957

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References

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