Influence of Milk Fat, Milk Solids, and Light Intensity on the Light Stability of Vitamin A and Riboflavin in Lowfat Milk

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Abstract
Retinyl palmitate and riboflavin were quantified in milk samples exposed to fluorescent light. Effects of compositional factors were determined by comparing rates of loss of riboflavin and viatmin A in milks with different amounts of milk fat and milk solids. Upon exposure to fluorescent light, rates of vitamin A and riboflavin loss were lower in whole milk than in skim milk. Riboflavin degraded more slowly in skim milk with 1% added nonfat dry milk than in skim milk with no added solids. No additional protective effect for riboflavin was found when added solids were increased from 1 to 3%. Compared with milk with no added solids, 1% added nonfat dry milk did not increased protection for vitamin A, but a protective effect was noted when the skim milk was fortified with 3% nonfat dry milk. Increasing light intensity increased the rates of loss of both vitamins, and riboflavin was lost at a greater rate.
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