The effect of commercial sterilization on the nutritive value of milk. 5. The effect of commercial sterilization on the vitamin C of milk
Henry, K.M.; Kon, S.K.
J. Dairy Res 9: 185-187
The amount of reduced ascorbic acid and the total ascorbic acid were determined chemically in 15 samples of raw milk and in 15 samples of commercially sterilised milk from the same bulk. The average total ascorbic acid content was 1.83 mg. per ml. for raw and 1.03 mg. par 100 ml for sterilised milk, indicating a loss of about 43 per cent. due to sterilisation. The loss of reduced ascorbic acid was proportionately greater.