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Effect of storage on the vitamin B1 content of microwave- and conventionally treated milk.

Author(s) : SIERRA I., VIDAL-VALVERDE C.

Type of article: Article

Summary

Results were compared with those obtained for milk stored under the same conditions, but heated previously with a conventional system. Heat treatment of milk at 80 °C for 15 s and 90 °C for 18 s did not produce losses of vitamin B1. On the contrary, after 2-3 days of storage at 4.5 plus or minus 0.5 °C, vitamin B1 content of microwave- and conventionally-treated milk decreased by about 4%, resulting in 16-18% loss after 15-16 days. There were no differences between losses observed in milk heated with the microwave unit or with the tubular heat exchanger.

Details

  • Original title: Effect of storage on the vitamin B1 content of microwave- and conventionally treated milk.
  • Record ID : 2001-1486
  • Languages: English
  • Source: Milchwissenschaft - vol. 55 - n. 5
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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