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The effect of ultra-high-temperature heat treatment on the content of thiamine, vitamin B6 and vitamin B12 of milk

Published online by Cambridge University Press:  01 June 2009

Margaret E. Gregory  and
H. Burton
Margaret E. Gregory
Affiliation:
The National Institute for Research in Dairying, Shinfield, Reading
H. Burton
Affiliation:
The National Institute for Research in Dairying, Shinfield, Reading
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Summary

Results are given for the effect of different ultra-high-temperature milk sterilizing processes on the thiamine, vitamin B6 and vitamin B12 contents of milk. For all the processes examined, the loss of thiamine is negligible, and the losses of vitamins B6 and B12 lie between zero and 35%. Indirect-heating processes appear to cause more loss of vitamin B12 than of vitamin B6, but the reverse is true of directheating processes.

Type
Original Articles
Information
Journal of Dairy Research , Volume 32 , Issue 1 , February 1965 , pp. 13 - 17
Copyright
Copyright © Proprietors of Journal of Dairy Research 1965

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References

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