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EFFECT OF SEVERAL HEAT TREATMENTS AND FROZEN STORAGE ON THIAMINE, RIBOFLAVIN, AND ASCORBIC ACID CONTENT OF MILK.

Author(s) : HADDAD G. S., LOWENSTEIN M.

Type of article: Article

Summary

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.

Details

  • Original title: EFFECT OF SEVERAL HEAT TREATMENTS AND FROZEN STORAGE ON THIAMINE, RIBOFLAVIN, AND ASCORBIC ACID CONTENT OF MILK.
  • Record ID : 1984-1539
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 66 - n. 8
  • Publication date: 1983/08
  • Document available for consultation in the library of the IIR headquarters only.

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