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Journal Article

Journal Article

Nutritional value of pasteurized and sterilized milk, part 2  [1980]

Schaafsma, G. (Nederlands Inst. voor Zuivelonderzoek, Ede (Netherlands));

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From the point of view of nutrition, an increase in the consumption of sterilized milk, at the cost of the sales of pasteurized milk, has to be regarded with a critical eye. It is to be expected that the more intensive heat treatment to which sterilized milk is subjected, together with the prolonged storage time, may adversely affect the nutritional value of the product, and hence will render the contribution that liquid milk makes to the daily intake of certain nutrients, less important. The nutrients in question are in the first place vitamin B(,12) and folic acid and, to a less extent the vitamins B(,1), B(,2) and B(,6). Considerable losses (50-100 per cent) of all these vitamins are to be expected if UHT-processed milk is in-bottle sterilized (two-stage sterilization process; polythene containers) and stored for several weeks. As a contrast, the nutritional value of UHT-processed milk filled aseptically into air-tight and opaque containers with a small head space, is comparable to that of pasteurized milk, provided that this milk is not stored for more than about six weeks.
From the journal
Zuivelzicht (Netherlands)

Bibliographic information

Language:
Dutch
Type:
Summary
In AGRIS since:
1980
Volume:
72
Issue:
15
Start Page:
345
End Page:
347
All titles:
"Nutritional value of pasteurized and sterilized milk, part 2"@eng
Other:
"22 ref.; Summary (En)"
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Bibliographic information

Language:
Dutch
Type:
Summary
In AGRIS since:
1980
Volume:
72
Issue:
15
Start Page:
345
End Page:
347
All titles:
"Nutritional value of pasteurized and sterilized milk, part 2"@eng
Other:
"22 ref.; Summary (En)"