Stability of Vitamin A in Pasteurized and Ultra-High Temperature Processed Milks

Abstract

Content and stability of vitamin A in fortified fluid milks were assessed. Destruction of the vitamin by pasteurization or direct ultra-high temperature treatment was minimal. The vitamin remained relatively stable up until and beyond the coded pull dates of the pasteurized (12 days) and ultra-high temperature processed (3 mo) milk samples stored at 4 and 20°C, respectively. Storage of 2% ultra-high temperature processed white milk at 35°C adversely affected its vitamin stability, notably after 12 wk of storage. Cartons of the 2% ultra-high temperature processed white and chocolate milks that had been stored at either 20 or 35°C for varying periods, once opened, may be kept for 12 days at 4°C without appreciable decline of vitamin A. © 1983, American Dairy Science Association. All rights reserved.