PMID: 6407521May 1, 1983Paper

Storage of milk powders under adverse conditions. 2. Influence on the content of water-soluble vitamins

The British Journal of Nutrition
J E FordP A Finot

Abstract

Storage of milk powder under unfavourable conditions accelerates the normally slow deterioration in nutritional quality. The effects of such storage on the water-soluble vitamin composition were examined. (a) Spray-dried whole milk containing 25 g water/kg was stored at 60 degrees and 70 degrees and sampled weekly to 9 weeks. (b) Spray-dried whole milk and skimmed milk were adjusted to contain 40 and 100 g water/kg and stored at 37 degrees in nitrogen and in oxygen. Samples were taken for analysis at intervals during storage. The samples were analysed for eight B-complex vitamins and ascorbic acid, and also for total lysine, 'reactive lysine' and 'lysine as lactulosyl-lysine'. Storage at 60 degrees caused rapid destruction of folic acid (53% loss at 4 weeks) and slower loss of thiamin, vitamin B6 and pantothenic acid (18% at 8 weeks). There was no change in the content of riboflavin, biotin, nicotinic acid and vitamin B12. At 70 degrees the rate of destruction of the four labile vitamins was much increased; 18% or less survived at 4 weeks. At 37 degrees and 40 g water/kg there was little change in total and 'reactive' lysine during storage for 57 d. Lactulosyl-lysine was demonstrably present but at low concentration. There was ...Continue Reading

References

Jan 1, 1970·Advances in Food Research·J C Bauernfeind, D M Pinkert
Jan 1, 1954·The British Journal of Nutrition·M E GREGORY
Jan 1, 1961·The Journal of Clinical Investigation·V HERBERT

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Citations

May 1, 1993·Photochemistry and Photobiology·H KimP Riesz
Apr 15, 2005·Journal of Dairy Science·R SitholeL Meunier Goddik
Jun 29, 2016·Critical Reviews in Food Science and Nutrition·Fabien SaubadeChristèle Humblot
Mar 7, 2002·Journal of Agricultural and Food Chemistry·Marc SchneiderMonika Pischetsrieder

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