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Loss of Reduced Ascorbic Acid from Lactose-Enriched Milk¹

Massachusetts Agricultural Experiment Station, Amherst

ABSTRACT

There was no significant difference in the rate of loss of reduced ascorbic acid, during storage in darkness for 96 hours at 10° C. of a series of cows' milk samples to which 15 g. per 1. of alpha-lactose had been added, a series of samples to which 30 g. per 1. of lactose was added and a series of control samples. These results lead to the conclusion that, even though the lactose in mares' milk may be in a different form than that used in this study, the high lactose content of mares' milk is not the principal factor in causing the greater stability of reduced ascorbic acid in mares' milk than in cows' milk.

¹ Contribution no. 695, Massachusetts Agricultural Experiment Station.