The Effect of Pasteurization upon the Vitamin C Content of Milk

Abstract

Summary There is no significant destruction of vitamin C in milk by the Electropure (electrical conductivity) or StamVik (flash contact) methods of pasteurization when all-aluminum equipment is used. This is probably due to: (a) a very short heating time, (b) methods of heating, (c) protection from atmospheric oxidation during heating, and (d) a minimum exposure to metals which catalyse oxidation. The finding is based upon two series of animal assays of the raw and pasteurized milk and also upon titration of the vitamin by means of 2, 6-dichlorophenolindophenol. Pasteurization of milk from the same tank either on a laboratory scale or in a commercial vat at 143−5° for 30min. resulted in a significant destruction of vitamin C. The importance of conserving the natural vitamin C content of milk during pasteurization has been indicated.