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The effect of different heating times and temperatures and packaging on vitamin A and riboflavin retention was studied in whole and skim milk. Refrigerated storage (40C) in the dark for 15 days resulted in losses of vitamin A ranging from 9-12% in pasteurized whole milk, and 14% in pasteurized skim milk fortified with vitamins A and D. Riboflavin losses did not exceed 8 % • Vitamin A was also more labile than riboflavin when stored at room temperature ( 230C) • ' Vitamin A was retained better in whole milk than in skim milk where there was no protection from milk fat. After 48 hours of storage at room temperature, pasteurized whole milk stored in a paperboard container lost 26. 3% while that in plastic container lost 30%. Losses of vitamin A in skim milk stored in paperboard were 52%. In contrast, the losses or riboflavin of whole and skim milk were about 18%. Boiling of milk at loooc for 10 seconds resulted in more destruction of vitamin A than of riboflavin. Whole milk lost 10. 2% of the vitamin A after a single boiling and 14. 4% after twice boiling. Skim milk lost 17. 4 and 28. 5%, respectively. The riboflavin content remained very stable in both whole and skim milk. Losses did not exceed 1% for a single and 4% for twice boiling. Boiling

Effect of Temperature and Packaging Material on Vitamin A and Riboflavin in Milk