252. The effect of commercial pasteurization and sterilization on the vitamin B1 and riboflavin content of milk as measured by chemical methods
- 1 January 1940
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 11 (1), 67-70
- https://doi.org/10.1017/s0022029900003216
Abstract
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.Keywords
This publication has 4 references indexed in Scilit:
- Free and Bound Vitamin B1 in MilkNature, 1939
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- A Rapid Method for the Determination of Lactoflavin in Milk1Journal of the American Chemical Society, 1937
- A chemical determination of aneurin (= vitamin B1) by the thiochrome reactionRecueil des Travaux Chimiques des Pays-Bas, 1936