The Vitamin B6 Content of Milk Products

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Abstract
As estimated by the growth response of S. carlsbergensis, sterilized-liquid-milk products were found to contain from 33–64% (0.10–0.35 mg/l) and dried-milk products 69–89% (0.24–0.52 mg/l) of the vitamin B6 activity of the fresh milk used in their formulation. The heating process commonly used in industry for sterilization of liquid-milk products causes a considerable decrease in vitamin B6 content. Decreases in vitamin B6 of sterilized-liquid-milk products occur not only during autoclaving but continue at a relatively rapid rate for as long as 7 days afterwards. Pyridoxine added to sterilized-liquid-milk products is more resistant to heat inactivation than pyridoxal, pyridoxamine or the naturally occurring vitamin B6 in milk.