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Studies on the vitamin B12, cyano-cobalamin-binding capacity, desoxyribo-sides, and methionine in some commercial milk products and cheese

Callieri, D.A.

Acta chem. scand 13(4): 737-49

1959


Accession: 014211411

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The vitamin B12 and cyanocobalamin binding capacity were determined in (i) raw milk, (ii) milk pasteurized for 16 sec. at 74 degrees C, (iii) sour milk and (iv) yoghurt. The 'free' vitamin B12 activity was greater in (ii) than in (i) and cyanocobalamin binding capacity was absent in (it), low in (Hi), was 0.15-0.45 m micro g./ml. in (i) and 150-190 m micro g./ml. in (iv).

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