Document Detail

Effect of several heat treatments and frozen storage on thiamine, riboflavin, and ascorbic acid content of milk.
MedLine Citation:
PMID:  6619346     Owner:  NLM     Status:  MEDLINE    
This research was designed to test the reliability of modified Association of Official Analytical Chemists methods for quantitation of thiamine, riboflavin, and ascorbic acid in milk; to ascertain the extent of destruction of those vitamins by modern heat processing; and to determine if it is truthful to report that heat processing does not reduce milk's nutritional properties insofar as those vitamins are concerned. Milk was processed continuously at four time-temperature treatments, including that used for modern commercial sterilization. Both raw and heated milks were analyzed immediately for content of heat labile vitamins; subsamples were packaged in amber plastic bottles, frozen, and subsequently analyzed for vitamin content after 14 days storage. Analyses were by modified Association of Official Analytical Chemists fluorometric techniques.
G S Haddad; M Loewenstein
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of dairy science     Volume:  66     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  1983 Aug 
Date Detail:
Created Date:  1983-11-23     Completed Date:  1983-11-23     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1601-6     Citation Subset:  IM    
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MeSH Terms
Ascorbic Acid / analysis*
Drug Stability
Food Preservation
Frozen Foods / standards
Hot Temperature
Milk / analysis*
Nutritive Value
Riboflavin / analysis*
Thiamine / analysis*
Time Factors
Reg. No./Substance:
50-81-7/Ascorbic Acid; 59-43-8/Thiamine; 83-88-5/Riboflavin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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