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670. Further studies of the effect of processing on some vitamins of the B complex in milk

Published online by Cambridge University Press:  01 June 2009

Helen R. Chapman ,
J. E. Ford ,
S. K. Kon ,
S. Y. Thompson ,
S. J. Rowland ,
E. L. Crossley  and
J. Rothwell
Helen R. Chapman
Affiliation:
National Institute for Research in Dairying, Shinfield, near Reading
J. E. Ford
Affiliation:
National Institute for Research in Dairying, Shinfield, near Reading
S. K. Kon
Affiliation:
National Institute for Research in Dairying, Shinfield, near Reading
S. Y. Thompson
Affiliation:
National Institute for Research in Dairying, Shinfield, near Reading
S. J. Rowland
Affiliation:
National Institute for Research in Dairying, Shinfield, near Reading
E. L. Crossley
Affiliation:
Dairy Department, University of Reading
J. Rothwell
Affiliation:
Dairy Department, University of Reading
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Extract

1. Pasteurized, sterilized, U.H.T. treated, U.H.T. treated-sterilized, evaporated, sweetened condensed, roller- and spray-dried milks were prepared simultaneously from one bulk of raw whole milk.

2. The preparation of any of these products entailed little or no apparent loss of riboflavin, pantothenic acid, nicotinic acid, vitamin B6 or biotin.

3. Thiamine was destroyed in amounts ranging from less than 10% to 40–50%, increasing with the severity of the heat treatment.

4. Prolonged high temperature used in the sterilization of evaporated milk and of in-bottle sterilized milk caused nearly complete loss of vitamin B12.

5. The new process of sterilization by the U.H.T. treatment alone when it was not followed by the, so far necessary, in-bottle sterilization caused little more loss of the vitamins measured than did H.T.S.T. pasteurization.

Type
Original Articles
Information
Journal of Dairy Research , Volume 24 , Issue 2 , June 1957 , pp. 191 - 197
Copyright
Copyright © Proprietors of Journal of Dairy Research 1957

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References

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