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252. The effect of commercial pasteurization and sterilization on the vitamin B1 and riboflavin content of milk as measured by chemical methods

Published online by Cambridge University Press:  01 June 2009

J. Houston ,
S. K. Kon  and
S. Y. Thompson
J. Houston
Affiliation:
From the National Institute for Research in Dairying, University of Reading
S. K. Kon
Affiliation:
From the National Institute for Research in Dairying, University of Reading
S. Y. Thompson
Affiliation:
From the National Institute for Research in Dairying, University of Reading
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Extract

1. Fluorimetric tests applied to commercially pasteurized and commercially sterilized milk showed that in the former some 10% and in the latter up to 50% of vitamin B1 was destroyed in the course of the heat treatment.

2. Riboflavin withstood both treatments without loss.

3. These findings are in satisfactory agreement with the results of earlier biological tests.

Type
Original Articles
Information
Journal of Dairy Research , Volume 11 , Issue 1 , January 1940 , pp. 67 - 70
Copyright
Copyright © Proprietors of Journal of Dairy Research 1940

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References

REFERENCES

(1) Kon, (1937). Milk and Nutrition, Part I, p. 49. Reading: Nat. Inst. Res. Dairying.Google Scholar
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