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Effect of ultra-high temperature (UHT) sterilisation on the proteins and vitamins of milk


Effect of ultra-high temperature (UHT) sterilisation on the proteins and vitamins of milk



Mitt. Geb. Lebensmittel. Hyg 56: 137-144



Fresh skimmed milk was pasteurized at 85oC, "uperised" for 2.4 sec at 150o or sterilised in cans in an autoclave for 15 min at 116 degrees. Effects of the processes on milk protein and results of using the milks in feeding trials with rats have been reported elsewhere (see Abst. 206, Vol. 36). In canned lyophilised samples of the milks vitamins B1, B6 and B12 were estimated microbiologically.

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