685. Factors influencing the destruction by heat of vitamin B12in milk
- 1 February 1957
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 24 (3) , 360-365
- https://doi.org/10.1017/s0022029900008906
Abstract
The processing of liquid milk, particularly sterilization ‘in-bottle’ or ‘in-can’, may cause considerable destruction of its content of vitamin B12. This loss can be greatly reduced by thorough deaeration of the milk before heating.The author would like to thank Dr S. K. Kon for helpful advice and criticism.This publication has 16 references indexed in Scilit:
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