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Effect of preparation technique and storage time on vitamin C content of infant formulas made with vitamin-enriched commercial evaporated milk

Phillips, M.B.; Wardlaw, J.M.

Canadian Medical Association Journal 97(23): 1384-1388

1967


ISSN/ISBN: 0008-4409
PMID: 6072764
Accession: 014443158

The effect of various heat techniques currently in use for infant formula preparations on the vitamin C content of vitamin-enriched, commercial evaporated whole and partly skimmed milks was studied. The following points were established: Aseptic and, to a lesser extent, terminal techniques significantly lowered vitamin C retention. Vitamin C loss was accentuated after refrigerated storage of the formula for 24 hr. Neither the type of evaporated milk nor the addition of sugar made any marked difference to the amount of vitamin C loss produced by the various treatments, or by the 24-hour storage. Even under the most stringent conditions of formula preparation, whole evaporated milk provided at least 14 mg vitamin C/100 ml., the amount required by Food and Drug Regulations in Canada. Partly skimmed evaporated milk contained a minimum of 14 mg/100 ml. when tested at 0 hr., but when aseptic technique was used this content was reduced to 13 mg/100 ml. after 24 hours storage. Based on an intake of 1 oz. evaporated milk per lb. of body weight of the infants, and regardless of preparation technique and a possible 24-hour refrigerated storage of the formula, vitamin-enriched, commercial evaporated milk provided enough vitamin C, according to the Canadian Dietary Standard, to meet the 20-mg per day requirement of the infants.

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