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The stability of the vitamins of milk during pasteurization, sterilization and the manufacture of evaporated milk.


The stability of the vitamins of milk during pasteurization, sterilization and the manufacture of evaporated milk.



Nahrung 4(3): 209-24



The vitamin content of milk (4 samples in each case) was determined before and after pasteurization (10-20 sec. at 71 degrees -74 degrees C), autoclaving (60 min. at 110 degrees C), homogenization + sterilization (60 min. at 115 degrees C), boiling and the production of evaporated milk.

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Related references

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