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

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Abstract
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%.