Effects of repeated heat treatments on the levels of some vitamins of the B-complex in milk
- 1 October 1967
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 34 (3), 193-197
- https://doi.org/10.1017/s0022029900012346
Abstract
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.Keywords
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