Milk-and-Dairy-Products-in-Human-Nutrition-FAO

72
Milk and dairy products in human nutrition
figure 3.4
Loss of vitamins in milk associated with various heat treatments
% loss
100
90
80
70
60
50
40
30
20
10
0
Steril.
UHT
Past.
Vitamin C Folate Thiamin Riboflavin Pyridoxine Vitamin B 12
Sources: Sharma and Lal, 1998: Pasteurization at 63 °C for 30 minutes and sterilization at 121 °C for 15 minutes;
Andersson and Öste, 1994: data for average values or most commonly reported values. Various conditions, including
pasteurization at 72–75 °C for 15–20 seconds, pasteurization at 90–92 °C for 2–3 seconds; direct and indirect UHT
treatment; Burton et al., 1970: UHT sterilization at 144 °C for direct heating and 141 °C for indirect heating; Haddad
and Loewenstein, 1983: pasteurization at 72 °C for 16 seconds and 80 °C for 16 seconds, UHT sterilization at 110 °C for
3.5 seconds and 140 °C for 3.5 seconds. References cited in Asadullah et al., 2010: sterilization at 143 °C for 3–4 seconds;
in-bottle sterilization at 120 °C for 13 minutes.
cow milk, fortified with 256 mg of vitamin C/litre) subjected to heat treatment:
after 1 month in storage, 51–99 percent of vitamin C had been degraded (Gliguem
and Birlouez-Aragon, 2005). The almost total loss of vitamin C on storage (either
UHT-processed or in-bottle sterilized) occurred when three-layered packaging was
used, while 51 percent degradation occurred with six-layered packaging (Gliguem
and Birlouez-Aragon, 2005).
Not more than 10 percent loss in riboflavin was reported, independent of heat
treatments used. Niacin and pantothenic acid were reported to be relatively stable
during UHT treatment (