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    
Abstract/OtherAbstract:
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.
Authors:
G S Haddad; M Loewenstein
Related Documents :
14730676 - Environmental stress responses in lactobacillus: a review.
14469756 - Thermophilic aerobacillus from banana puree.
10983806 - Effects of growth at low water activity on the thermal tolerance of staphylococcus aureus.
12736516 - Dynamic responses to acute heat stress between 34 degrees c and 38.5 degrees c, and cha...
12270206 - Solvent extraction selection in the determination of isoflavones in soy foods.
23866996 - Comparative survey of entomophagy and entomotherapeutic practices in six tribes of east...
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    
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Animals
Ascorbic Acid / analysis*
Cattle
Drug Stability
Food Preservation
Frozen Foods / standards
Hot Temperature
Milk / analysis*
Nutritive Value
Riboflavin / analysis*
Thiamine / analysis*
Time Factors
Chemical
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


Previous Document:  Nitrogen content of human milk: limitations of spectrophotometry for the determination of protein in...
Next Document:  Effect of stage of lactation and varying available energy intake on milk production, milk compositio...