The stability of the vitamins of milk during pasteurization, sterilization and the manufacture of evaporated milk - Die Haltbarkeit der Vitamine der Milch beim Pasteurisieren, Sterilisieren und bei der Herstellung von Kondensmilch
Nahrung 4(3): 209-224
The vitamin content of milk (4 samples in each case) was determined before and after pasteurization (10-20 sec. at 71 degrees -74 degrees C), autoclaving (60 min. at 110 degrees C), homogenization + sterilization (60 min. at 115 degrees C), boiling and the production of evaporated milk. The range of losses found were 10-35% vitamin A, 7-40% ascorbic acid, 2-35% thiamine, 0-10% riboflavin, 5-16% vitamin B6 and 0-5% nicotinic acid.