Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-26T13:40:01.772Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization. IV. The vitamin composition of milks sterilized by different processes

Published online by Cambridge University Press:  01 June 2009

H. Burton ,
J. E. Ford ,
A. G. Perkin ,
J. W. G. Porter ,
K. J. Scott ,
S. Y. Thompson ,
Joyce Toothill  and
J. D. Edwards-Webb
H. Burton
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. E. Ford
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
A. G. Perkin
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. W. G. Porter
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
K. J. Scott
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
S. Y. Thompson
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Joyce Toothill
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. D. Edwards-Webb
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

Summary

A comparison was made of the effects of direct and of indirect ultra-high-temperature (UHT) processing of milk, under standardized operating conditions giving equal sporicidal effects, on some of the more labile water-soluble vitamins and on vitamin A and carotene. The effects of processing per se were negligibly small, and the method of processing was important only in so far as the presence of residual oxygen in the sterilized milk has been found to cause losses of folic acid and ascorbic acid during storage subsequent to sterilization. The incorporation of a de-aerator vessel, to reduce the oxygen level in the indirectly heated milk and so eliminate the adverse effects of oxygen during storage, had no effect on the vitamin loss occurring during heat treatment. It is concluded that milk produced by indirect heating plant incorporating a de-aerator should be similar in vitamin content to milk produced on a direct heating plant, both immediately after processing and after storage.

Type
Original Articles
Information
Journal of Dairy Research , Volume 37 , Issue 3 , October 1970 , pp. 539 - 543
Copyright
Copyright © Proprietors of Journal of Dairy Research 1970

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

Burton, H. (1969). Dairy Sci. Abstr. 31, 287.Google Scholar
Burton, H. & Perkin, A. G. (1970). J. Dairy Res. 37, 209.CrossRefGoogle Scholar
Clark, L. C. Jr (1956). Trans. Am. Soc. artif. internal Organs 2, 41.Google Scholar
Ford, J. E. (1957). J. Dairy Res. 24, 360.CrossRefGoogle Scholar
Ford, J. E. (1967). J. Dairy Res. 34, 239.CrossRefGoogle Scholar
Ford, J. E., Porter, J. W. G., Thompson, S. Y., Toothill, J. & Edwards-Webb, J. (1969). J. Dairy Res. 36, 447.CrossRefGoogle Scholar
Franklin, J. G., Underwood, H. M., Perkin, A. G. & Burton, H. (1970). J. Dairy Res. 37, 219.CrossRefGoogle Scholar
Lembke, A., Frahm, H. & Wegener, K. H. (1968). Kieler milchw. ForschBer. 20, 331.Google Scholar
Rossikhina, G. A., Mastakov, N. N. & Seleznev, V. I. (1969). Moloch. Prom. 30(s), 21.Google Scholar