The effect of ultra-high-temperature heat treatment on the content of thiamine, vitamin B6 and vitamin B12 of milk
- 1 February 1965
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 32 (1) , 13-17
- https://doi.org/10.1017/s0022029900018318
Abstract
Summary: Results are given for the effect of different ultra-high-temperature milk sterilizing processes on the thiamine, vitamin B6 and vitamin B12 contents of milk. For all the processes examined, the loss of thiamine is negligible, and the losses of vitamins B6 and B12 lie between zero and 35%. Indirect-heating processes appear to cause more loss of vitamin B12 than of vitamin B6, but the reverse is true of directheating processes.Keywords
This publication has 5 references indexed in Scilit:
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