Hostname: page-component-78c5997874-j824f Total loading time: 0 Render date: 2024-11-06T05:07:04.583Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Chapman, H. R., Ford, J. E., Kon, S. K., Rowland, S. J.Thompson, S. Y., Crossley, E. L. & Rothwell, J. (1957). J. Dairy Res. 24, 191.CrossRefGoogle Scholar
(2)Gregory, M. E. (1954). Brit. J. Nutr. 8, 340.CrossRefGoogle Scholar
(3)Harris, L. J. & Olliver, M. (1942). Biochem. J. 36, 155.CrossRefGoogle Scholar
(4)Roe, J. H. & Kuether, C. A. (1943). J. biol. Chem. 147, 399.CrossRefGoogle Scholar
(5)Geschwind, I. I., Williams, B. S. & Li, C. H. (1951). Acta endocr. 8, 247.Google Scholar
(6)Sarett, H. P. & Cheldelin, U. H. (1944). J. biol. Chem. 155, 153.CrossRefGoogle Scholar
(7)Ford, J. E. (1953). Brit. J. Nutr. 7, 299.CrossRefGoogle Scholar
(8)Krieger, C. H. (1952). J. Ass. off. agric. Chem., Wash., 35, 726.Google Scholar
(9)Rosenberg, A. J. (1956). J. biol. Chem. 219, 951.CrossRefGoogle Scholar
(10)Kon, S. K. & Watson, M. B. (1936). Biochem. J. 30, 2273.CrossRefGoogle Scholar
(11)Sharp, P. F., Hand, D. B. & Guthrie, E. S. (1939). 13th Ann. Rep. N.Y. St. Ass. Dairy Insp.Google Scholar
(12)Barron, E. S. G., De Meio, R. H. & Klemperer, F. (1935–6). J. biol. Chem. 112, 625.CrossRefGoogle Scholar
(13)Dekker, A. O. & Dickinson, R. G. (1940). J. Amer. chem. Soc. 62, 2165.CrossRefGoogle Scholar
(14)Udenfriend, S., Clark, C. T., Axelrod, J. & Brodie, B. B. (1954). J. biol. Chem. 208, 731.CrossRefGoogle Scholar
(15)Young, M. B. & Young, H. A. (1942). Abst. of Paper presented to Amer. Chem. Soc., Div. of Biol. Chem., Memphis, Tenn. 04, 1942.Google Scholar
(16)Beiler, J. M., Moss, J. N. & Martin, G. J. (1951). Science, 114, 122.CrossRefGoogle Scholar
(17)Gould, I. A. (1940). J. Dairy Sci. 23, 991.CrossRefGoogle Scholar
(18)Rosenthal, S. M. & Voegtlin, C. (1933). Publ. Hlth Rep., Wash., 48, 347.Google Scholar