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Effect of Time and Storage Conditions on Vitamin A in Instantized Nonfat Dry Milk

Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1

ABSTRACT

Instantized nonfat dry milk was obtained directly from the manufacturer. Analysis of nine bags taken from the packaging line demonstrated considerable variability of vitamin A content. Vitamin A stability was measured over 16 wk at 21, 26, and 32°C in the dark and at 21°C under fluorescent light exposure at 3500 lx. Data were analyzed by regression analysis. Samples kept in the dark lost from 20 to 38% of the original vitamin A. Loss from samples exposed to light was as high as 70%. Most vitamin loss occurred during the first 10 wk of storage. Random samples of instantized nonfat dry milk were obtained from local supermarkets. Seven of 17 samples failed to meet the minimum required for vitamin A.

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