JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 26 No. 11 1031-1041
© 1943 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Doan, F. J.
Right arrow Articles by Josephson, D. V.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Doan, F. J.
Right arrow Articles by Josephson, D. V.

Observations on the Ascorbic Acid Content of Evaporated Milk*

F. J. Doan and D. V. Josephson

The Pennsylvania Agricultural Experiment Station, State College, Pennsylvania

ABSTRACT

The ascorbic acid content of evaporated milk has been investigated by Meulemans and de Haas (9), who concluded that the canned product contains as much vitamin C as does "prepared" fresh milk. These workers apparently used a direct titration procedure with 2,6-dichlorobenzenoneindophenol and obtained data ranging from 20 to 30 mg. per liter of ascorbic acid in evaporated milk reconstituted to a fluid basis.

Henry, Houston, Kon and Osborne (3), using the precipitation technique of Kon and Watson (8), titrated milk serum with the indophenol dye and found losses of about 30 per cent in the total ascorbic acid content of evaporated milk due to manufacture, with a subsequent gradual loss in storage. Appreciable quantities of dehydroascorbic acid were noted upon reduction of the milk serum with hydrogen sulfide, scrubbing with nitrogen and subsequent titration.

Woessner, Elvehjem and Schuette (13) found only insignificant amounts of dehydroascorbic acid in evaporated milk using a photoelectric method and extrapolating galvanometer readings to zero time, which procedure they found corrected errors due to spurious reducing substances resulting from the effect of hydrogen sulfide on milk ingredients other than dehydroascorbic acid.

FOOTNOTES

* Authorized for publication April 8, 1943, as paper No. 1175 in the Journal Series of the Pennsylvania Agricultural Station






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1943 by the American Dairy Science Association ®.