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Effects of repeated heat treatments on the levels of some vitamins of the B-complex in milk

Published online by Cambridge University Press:  01 June 2009

H. Burton ,
J. E. Ford ,
J. G. Franklin  and
J. W. G. Porter
H. Burton
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. E. Ford
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. G. Franklin
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. W. G. Porter
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

A study was made of the destructive effects of repeated heat processing of milk on its content of vitamin B6, vitamin B12, thiamine and folic acid. Losses of thiamine and vitamin B6 were cumulative, and increased with frequency and severity of heating.

With folic acid, the first heat treatment potentiated the destructive effect of subsequent treatments; in contrast, the loss of vitamin B12 during in-bottle sterilization was markedly reduced by preliminary HTST pasteurization. These anomalous effects are possibly related to a specific interaction of ascorbic acid with each of these 2 vitamins.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 34 , Issue 3 , October 1967 , pp. 193 - 197
Copyright
Copyright © Proprietors of Journal of Dairy Research 1967

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References

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