Nutritional quality of heat processed liquid milk
1995
Andersson, I. | Oeste, R. (Lund Univ. (Sweden). Chemical Centre. Dept. of Applied Nutrition and Food Chemistry)
This review deals primarily with the nutritional quality of pasteurized milk and UHT-treated milk after processing and during storage. During pasteurization, there is virtually no change in nutritional quality. However, during storage there can be a loss of light-sensitive vitamins such as vitamin A and riboflavin, in particular. During the considerably more severe UHT treatment, there can be considerable loss of folacin, ascorbic acid, vitamin B12 and thiamine. The prolonged storage of UHT milk is likely to lead to a decrease in nutritional quality, when folacin, vitamin B6, vitamin A and to some extent vitamine B12 can be lost. The nutritional quality of proteins and amino acids seems to be unaltered in both pasteurized and UHT-treated milk.
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