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The influence of the dissolved oxygen in milk on the stability of some vitamins towards heating and during subsequent exposure to sunlight

Published online by Cambridge University Press:  01 June 2009

J. E. Ford
J. E. Ford
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

Heat sterilization of milk destroyed about 50% of its folic acid activity, and subsequent exposure of the milk to sunlight caused a progressive further loss. This loss of folate, as of vitamin B12, was a consequence of the oxidative destruction of the milk's ascorbic acid, and was largely prevented by thorough exclusion of oxygen from the milk during heat processing and subsequent storage. With thiamine, riboflavin, nicotinic acid, vitamin B6 and biotin, stability towards heating and during exposure to sunlight was affected little, if at all, by the oxygen tension in the milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 34 , Issue 3 , October 1967 , pp. 239 - 247
Copyright
Copyright © Proprietors of Journal of Dairy Research 1967

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References

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