Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-26T17:45:29.394Z Has data issue: false hasContentIssue false
  • English
  • Français

174. The effect of commercial sterilization on the nutritive value of milk. IV. Effect on the vitamin B complex, on vitamin B1 and on vitamin B2 (flavin) of milk

Published online by Cambridge University Press:  01 June 2009

K. M. Henry  and
S. K. Kon
K. M. Henry
Affiliation:
The Effect of Commercial Sterilization
S. K. Kon
Affiliation:
The Effect of Commercial Sterilization
Get access Rights & Permissions [Opens in a new window]

Extract

1. The effect of commercial sterilization on the vitamin B complex, vitamin Bx and vitamin B2 (flavin) of milk has been investigated in experiments on rats using milk from the same bulk before and after heat treatment.

2. No quantitative comparisons were carried out regarding the vitamin B complex, but the tests showed that a considerable destruction of some component or components of it had been caused by the heat treatment and that vitamin B1 was, most probably, one of them.

3. Separate tests showed that about one-third of the vitamin B1 originally present in milk was destroyed by sterilization.

4. Sterilization appeared to have no adverse effect on vitamin B2 (flavin).

Type
Original Articles
Information
Journal of Dairy Research , Volume 9 , Issue 1 , January 1938 , pp. 22 - 29
Copyright
Copyright © Proprietors of Journal of Dairy Research 1938

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Kon, (1937). Milk and Nutrition, Part I, p. 49. Reading: Nat. Inst. Res. Dairying.Google Scholar
(2) Coward, , Burn, Ling & Morgan, (1933). Biochem. J. 27, 1719.CrossRefGoogle Scholar