Effect of High-Temperature-Short-Time Pasteurization on the Ascorbic Acid, Riboflavin and Thiamin Content of Milk
Open Access
- 1 January 1945
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 28 (1) , 29-33
- https://doi.org/10.3168/jds.s0022-0302(45)95140-x
Abstract
Twenty lots of milk were pasteurized at irregular intervals during 18 months by the high-temp .-short-time process. The milk was assayed for ascorbic acid, riboflavin, and thiamin just before and immediately following pasteurization. The av. values obtained were 16.4 mg. per liter of ascorbic acid for the raw, and 16.6 mg. for the pasteurized milk; 1.5 mg. per 1. of riboflavin for the raw, and 1.5 mg. per 1. for the pasteurized milk; and 0.36 mg. per 1. of thiamin for the raw, and 0.35 mg. per 1. for the pasteurized milk.This publication has 4 references indexed in Scilit:
- The Ratio of Ascorbic Acid, Riboflavin and Thiamine in Raw and Pasteurized MilkJournal of Nutrition, 1943
- 252. The effect of commercial pasteurization and sterilization on the vitamin B1 and riboflavin content of milk as measured by chemical methodsJournal of Dairy Research, 1940
- A Study of Breed and Seasonal Variations in the Ascorbic Acid Content of Certified Milk from Guernseys and HolsteinsJournal of Nutrition, 1939
- The Determination of Free and Phosphorylated Thiamin by a Modified Thiochrome AssayJournal of the American Chemical Society, 1939