The Determination of Ascorbic Acid in Evaporated Milk, Powdered Milk and Powdered Milk Products

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Abstract
The improvements of the method previously suggested by the authors make the method less time-consuming and the determination of dehydroascorbic acid more reliable. Among the substances found to make the use of the photoelectric colorimeter essential are heated lactose, stannous tin and certain of the water soluble proteins or protein fractions. The reliability of the photoelectric colorimeter is limited only by iron which fortunately is not present in significant quantities in milk or milk products. The analyses of forty-one evaporated milks and nine powdered milks are given. The data reveal that the metallic nature of the manufacturing equipment is not the limiting factor which determines the ascorbic acid content of evaporated milk.