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188. The effect of commercial sterilization on the nutritive value of milk.1 V. The effect of commercial sterilization on the vitamin C of milk

Published online by Cambridge University Press:  01 June 2009

K. M. Henry  and
S. K. Kon
K. M. Henry
Affiliation:
National Institute for Research in Dairying, University of Reading
S. K. Kon
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. Fifteen samples of raw and fifteen samples of commercially sterilized milk from the same bulk were analysed for vitamin C by the chemical method (titration with dichlorophenol-indophenol).

2. The raw milk contained on an average 1·83 mg./100 ml. of total (reduced and reversibly oxidized) ascorbic acid. The corresponding figure for sterilized milk was 1·03 mg./100 ml., a loss of 43% of the original value.

3. Storage of the sterilized milk for a period of 4·6 weeks resulted in a further reduction equivalent to about 30%.

Type
Original Articles
Information
Journal of Dairy Research , Volume 9 , Issue 2 , May 1938 , pp. 185 - 187
Copyright
Copyright © Proprietors of Journal of Dairy Research 1938

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References

REFERENCES

(1) Kon, & Watson, (1936). Biochem. J. 30, 2273.CrossRefGoogle Scholar
(2) Kon, & Watson, (1937). Milk and Nutrition, Part I, p. 52. Reading: Nat. Inst. Res. Dairying.Google Scholar
(3) Emmerie, & Van Eekelen, (1934). Biochem. J. 28, 1153.CrossRefGoogle Scholar
(4) KON, & Watson, (1937). Biochem. J. 31, 223.CrossRefGoogle Scholar
(5) Gillam, Henry, Kon, & White, (1938). J. Dairy Res. 9, 17.CrossRefGoogle Scholar