Hostname: page-component-848d4c4894-2pzkn Total loading time: 0 Render date: 2024-06-06T16:08:00.896Z Has data issue: false hasContentIssue false
  • English
  • Français

188. The effect of commercial sterilization on the nutritive value of milk.1 V. The effect of commercial sterilization on the vitamin C of milk

Published online by Cambridge University Press:  01 June 2009

K. M. Henry  and
S. K. Kon
K. M. Henry
Affiliation:
National Institute for Research in Dairying, University of Reading
S. K. Kon
Affiliation:
National Institute for Research in Dairying, University of Reading
Get access Rights & Permissions [Opens in a new window]

Extract

1. Fifteen samples of raw and fifteen samples of commercially sterilized milk from the same bulk were analysed for vitamin C by the chemical method (titration with dichlorophenol-indophenol).

2. The raw milk contained on an average 1·83 mg./100 ml. of total (reduced and reversibly oxidized) ascorbic acid. The corresponding figure for sterilized milk was 1·03 mg./100 ml., a loss of 43% of the original value.

3. Storage of the sterilized milk for a period of 4·6 weeks resulted in a further reduction equivalent to about 30%.

Type
Original Articles
Information
Journal of Dairy Research , Volume 9 , Issue 2 , May 1938 , pp. 185 - 187
Copyright
Copyright © Proprietors of Journal of Dairy Research 1938

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Kon, & Watson, (1936). Biochem. J. 30, 2273.CrossRefGoogle Scholar
(2) Kon, & Watson, (1937). Milk and Nutrition, Part I, p. 52. Reading: Nat. Inst. Res. Dairying.Google Scholar
(3) Emmerie, & Van Eekelen, (1934). Biochem. J. 28, 1153.CrossRefGoogle Scholar
(4) KON, & Watson, (1937). Biochem. J. 31, 223.CrossRefGoogle Scholar
(5) Gillam, Henry, Kon, & White, (1938). J. Dairy Res. 9, 17.CrossRefGoogle Scholar