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Analysis and Stability of Orotic Acid in Milk¹

Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul 55108

ABSTRACT

A method based on HPLC and ion pairing techniques was used to determine the orotic acid concentrations in cows' milk. Average amounts were 69 to 74 mg/L. Orotic acid in milk was stable to heating but decreased during commercial yogurt fermentation. Correlations were made between the loss of orotic acid and the increase or decrease in pH during fermentation.

¹ Published as Paper Numer 16,517 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under Project 18-087 and supported in part by IAV Hassan II University of Minnesota USAID Project 608-0160.

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