Vitamins in stored high heated milk
2003
Eberhard, P. | Buetikofer, U. | Sieber, R. (Eidgenoessische Forschungsanstalt fuer Milchwirtschaft, Liebefeld (FAM), Bern (Switzerland))
Whole milk was pasteurised with a direct method at 125 °C and an indirect method at 115 °C. Immediately after heating and storage at 5 °C during 1 and 4 weeks, the vitamins B1, B6, B12 as well as folic acid were examined. No losses due to storage (storage losses) were detected with Vitamin B12 and folic acid. Vitamin B6 showed losses in a range of 0 % (indirect variant) and 7 % (directly heated). The losses of vitamin B1 were between 5 % (indirectly) and 15 % (directly).In order to avoid losses due to storage, sufficient protection from light and gas through packaging as well as cool storage are required
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Эту запись предоставил Agroscope Reckenholz-Tänikon Research Station