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Effect of Nordihydroguaiaretic Acid (NDGA) and Other Factors on Stability of Added Vitamin A in Dry and Fluid Milks^{1, 2,}

Departments of Dairy Husbandry and Agricultural Biochemistry, University of Minnesota, St. Paul

ABSTRACT

Fortification of dairy products with vitamin A is increasing. Information about the stability of this added vitamin during storage of the products is meager. It is reported to be unaffected in the ordinary processing of fluid milk (19) or in the spray-drying of whole milk (15).

To retard destruction of natural vitamin A, preheat treatments (13) and packing with inert gas (7, 13, 15, 16) have been found to be effective with some products. Also NDGA, one of several antioxidants that have been found to retard appreciably the rancidification of fats (12) and to stabilize vitamin A (3, 8, 9, 14), retards the development of oxidized flavors in dairy products (2, 11, 17, 18) and protects natural vitamin A in frozen cream (11).

Appreciable information has been obtained about the production of off-flavors and the destruction of nutrients caused by irradiation of milk. Krukovsky et al. (10) have reported that a large loss of vitamin A occurs when milk fat is exposed to diffuse daylight for eight hours.

¹ Paper No. 3622, Scientific Journal Series, Minnesota Agricultural Experiment Station, St. Paul.

² Data presented in this paper are taken from a thesis by D. H. Cox in partial fulfillment of requirements for the M.S. degree, University of Minnesota, 1953.

³ Present address: Department of Animal Diseases, Georgia Coastal Plain Experiment Station, Tifton, Georgia.