HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Davis, H. J. Articles by Norris, L. C. Search for Related Content PubMed Articles by Davis, H. J. Articles by Norris, L. C.

The Effect of Process of Manufacture on the Vitamin G Content of Dried Skim Milk

Cornell University, Ithaca, New York

ABSTRACT

Conclusions: The results of this investigation show that there was no significant destruction of the growth-promoting component of the vitamin G complex contained in skim milk when dried by the Merrell-Soule spray process, the Gray-Jensen spray process or the open-roller process.

Also no measurable destruction of vitamin G occurred as a result of holding liquid skim milk in storage tanks at 170° F. for 18 to 24 hours previous to drying, or of slightly scorching the milk powder during the drying process, or of neutralizing sour skim milk previous to drying. However, when sufficient alkali was added to bring the pH to approximately 9.5 or the titratable alkalinity to 0.15 per cent a slight destruction of vitamin G appeared to take place.