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Chapter 14,449

Effect of ultra-high temperature processing of milk on its vitamin content

Rossihina, G.A.; Mastakov, N.N.; Seleznev, V.I.

Mol. Prom, 5, 21-22

1969


Accession: 014448248

Vitamin A, carotene, thiamin, riboflavin, ascorbic acid and vitamin B-12 were estimated in milk before and after flash sterilisation at 85o, 125o, 135 degrees or 145oC for 3 to 4 see by direct injection of steam or heat transfer through the wall of the container. At 145 degrees 4-5% of the vitamin A was lost. At over 100 degrees 10 to 17% of carotene was lost, slightly more by steam injection than by the other method. Loss of thiamin was only 5 to 8% and that of riboflavin 1 to 2.5%.

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