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Additional Observations on the Stability of Ascorbic Acid and Sodium L-Ascorbate in Evaporated Milk^*

The Pennsylvania Agricultural Experiment Station, State College, Pa.

ABSTRACT

Previous studies have been published dealing with the ascorbic acid content of commercially manufactured evaporated milk (1) and with the stability of the vitamin in fortified and unfortified evaporated milk, sealed normally and after removal of the air from the can (2, 3). Storage results were given up to 12 months at room temperature in the latter studies. Extra samples of a number of the batches made were available and have since been analyzed after 24 and 28 months of holding, thus extending the data significantly.

One study, utilizing sodium 1-ascorbate in place of ascorbic acid, has now been carried to 12 months of storage and the data can be compared with the previously obtained results. The sodium salt was used in an effort to avoid the destabilizing effect of the ascorbic acid on the milk protein when fortification at high levels (100 mg./l. and over, fluid basis) was attempted.

^* Authorized for publication on April 20, 1946, as paper No. 1326 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

¹ Now a member of the staff of the Department of Dairy Technology. The Ohio State University, Columbus, Ohio.