HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Le Maguer, I. Articles by Jackson, H. Search for Related Content PubMed Articles by Le Maguer, I. Articles by Jackson, H.

Stability of Vitamin A in Pasteurized and Ultra-High Temperature Processed Milks

Alberta Dairymen's Association Research Unit, Department of Food Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5

ABSTRACT

Content and stability of vitamin A in fortified fluid milks were assessed. Destruction of the vitamin by pasteurization or direct ultra-high temperature treatment was minimal. The vitamin remained relatively stable up until and beyond the coded pull dates of the pasteurized (12 days) and ultra-high temperature processed (3 mo) milk samples stored at 4 and 20°C, respectively. Storage of 2% ultra-high temperature processed white milk at 35°C adversely affected its vitamin stability, notably after 12 wk of storage. Cartons of the 2% ultra-high temperature processed white and chocolate milks that had been stored at either 20 or 35°C for varying periods, once opened, may be kept for 12 days at 4°C without appreciable decline of vitamin A.