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Effect of Processing and Storage Conditions on the Fate of Vitamins B 1 , B 2 , and C and on the Shelf‐Life of Goat's Milk
Author(s) -
LAVIGNE C.,
ZEE J.A.,
SIMARD R.E.,
Béliveau B.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb08560.x
Subject(s) - pasteurization , shelf life , riboflavin , sterilization (economics) , food science , chemistry , toned milk , vitamin , milk products , biochemistry , monetary economics , economics , foreign exchange market , foreign exchange
Goat's milk was heat‐processed under different time‐temperature conditions of pasteurization and sterilization. Losses of thiamin, riboflavin, and total vitamin C in HTST, Flash, and UHT were less than that by LTLT and Autoclave. Also residual oxygen in the milk affected the loss of total vitamin C during storage. A longer shelf‐life of pasteurized milk was obtained with HTST, HTST overpasteurization, and Flash process; however, there was no significant difference between UHT and Autoclave sterilized products. From the above results, HTST pasteurization was considered the best process to preserve milk quality.