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Journal of Dairy Science Vol. 23 No. 11 1131-1141
© 1940 by American Dairy Science Association ®
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The effect of Commercial Practices on Ascorbic Acid and Dehydroascorbic Acid (Vitamin C) in Milk*1,

Warren W. Woessner2, K. G. Weckel and Henry A. Schuette

Department of Chemistry, College of Letters and Science, and Department of Dairy Industry, College of Agriculture, University of Wisconsin, Madison, Wisconsin

ABSTRACT

Ascorbic acid, analogous to vitamin C, exists in two chemical forms, reduced and reversibly oxidized, which possess equal biological activity for the prevention of scurvy (2). The reversibility of the relationship is indicated by the following equation:
Figure 1

The influence of processing methods on the stability of the two forms of vitamin C has not been clearly established. During the progress of this investigation Gjessing and Trout (1) reported on the stability of vitamin C in milk pasteurized at different temperatures and for varying intervals using the indophenol titrimetric technique to determine only the ascorbic acid.

The object of this study was to determine the influence of commercial practices on the two forms of vitamin C, ascorbic and dehydroascorbic acids. Little attention has been given to the practibility of producing a vitamin-C fortified milk on a commercial scale. Hence it was deemed advisable to study the production of such a product, for if it were available it should prove of significant value for general use in welfare work, in maternity wards, and in general malnutrition.

FOOTNOTES

* Published with the approval of the director of The Wisconsin Experimental Station.

1 Presented before the Division of Agricultural and Food Chemistry at the 100th meeting of the American Chemical Society, Detroit, Michigan, Sept. 8–13, 1940.

2 University Fellow. Present address: E. I. de Pont de Nemours & Co., New Brunswick, New Jersey.






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