Effect of High-Temperature-Short-Time Pasteurization on the Ascorbic Acid, Riboflavin and Thiamin Content of Milk

Abstract

Twenty lots of milk were pasteurized at irregular intervals during eighteen months by the high-temperature-short-time process. The milk was assayed for ascorbic acid, riboflavin, and thiamin just before and immediately following pasteurization. The average values obtained were 16.4 mg. per liter of ascorbic acid for the raw, and 16.6 mg. for the pasteurized milk; 1.50 mg. per liter of riboflavin for the raw, and 1.50 mg. per liter for the pasteurized milk; and 0.36 mg. per liter of thiamin for the raw, and 0.35 mg. per liter for the pasteurized milk. © 1945, American Dairy Science Association. All rights reserved.