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Stability of L-Ascorbic Acid Added to Whole, Chocolate, and Low Fat Milks¹

Department of Food Science, North Carolina State University, Raleigh 27650

ABSTRACT

Whole, chocolate-flavored whole, and 1% fat milks were fortified with 42.3 mg L-ascorbic acid, 2113 IU vitamin A, and 422.7 IU vitamin D per liter. Sample treatments were: A) unpasteurized, no fortification; B) unpasteurized, vitamins A and D added; C) pasteurized, vitamins A and D added before pasteurization; D) unpasteurized, vitamins A, D, and C (ascorbic acid) added; E) pasteurized, all three vitamins added before pasteurization; and F) pasteurized, all three vitamins added after pasteurization. Samples were analyzed for ascorbic acid and vitamin A after 0, 2, 4, 7, 14, 21, and 36 days storage at 4 C.

Chocolate milk containrd less ascorbic acid at day 0 than whole or 1% milk, but as time progressed, differences decreased. Ascorbic acid in chocolate milk decreased little after 14 days, with the result that all milks with a given treatment had approximately the same ascorbic acid content at 36 days. Within each type of milk, rates of ascorbic acid deterioration were similar with treatments E and F. There were no significant changes in vitamin A.

¹ This work was supported partially by a grant from the North Carolina Department of Education.