Is Vitamin C Present In Milk
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Summary
- 1.
Immediately after milking there is no dehydroascorbic acid in cows' milk.
- 2.
During storage the dehydroascorbic acid increases until it supplies an important fraction of the total vitamin C in the milk. Between 1 and 6 mg. dehydroascorbic acid per liter are generally present in commercial mixed milk provided the milk is not exposed to light or contaminated with appreciable amounts of copper.
- 3.
In milk contaminated with an appreciable amount of copper much of the vitamin C may be present in the form of dehydroascorbic acid as early as 1 day after milking.
- 4.
Pasteurization destroys most of the dehydroascorbic acid. However, in commercially pasteurized milk, by the time it is bottled and ready for delivery, additional amounts of dehydroascorbie acid are formed.
- 5.
In pasteurized deaerated milk the vitamin C is entirely in the form of reduced ascorbic acid and is stable.
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DOI: https://doi.org/10.3168/jds.S0022-0302(43)92688-8
Copyright
© 1943 American Dairy Science Association. Published by Elsevier Inc.
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