Share

Effects of frozen and other storage conditions on the alpha-tocopherol content of cow milk.

Author(s) : VIDAL-VALVERDE C., RUIZ R., MEDRANO A.

Type of article: Article

Summary

The effect of temperature and length of storage on the stability of alpha-tocopherol in UHT milk was studied by High Performance Liquid Chromatography. Losses of alpha-tocopherol occurred in UHT milk after 1 month of storage at 30 deg C. In general, when the storage temperature changed from 30 to 40 deg C, decrease in alpha-tocopherol content was greater. Short periods of frozen storage of the UHT milk (up to 60 days) had no effect on alpha-tocopherol content. However, frozen storage from 4 to 8 months produced losses in alpha-tocopherol.

Details

  • Original title: Effects of frozen and other storage conditions on the alpha-tocopherol content of cow milk.
  • Record ID : 1994-0404
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 76 - n. 6
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing