Effect of processing and storage conditions on the fate of vitamins B1, B2, and C and on the shelf-life of goat's milk
Goat's milk was heat-processed under different time-temperature conditions of pasteurization and sterilization. Losses of thiamin, riboflavin, and total vitamin C in HTST, flash, and UHT were less than that by LTLT and Autoclave. Also residual oxygen in the milk affected the loss of total vitam...
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| Veröffentlicht in: | Journal of food science 1989-01, Vol.54 (1), p.30-34 |
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| container_end_page | 34 |
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| container_title | Journal of food science |
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| creator | Lavigne, C Zee, J.A Simard, R.E Beliveau, B |
| description | Goat's milk was heat-processed under different time-temperature conditions of pasteurization and sterilization. Losses of thiamin, riboflavin, and total vitamin C in HTST, flash, and UHT were less than that by LTLT and Autoclave. Also residual oxygen in the milk affected the loss of total vitamin C during storage. A longer shelf-life of pasteurized milk was obtained with HTST, HTST overpasteurization, and Flash process; however, there was no significant difference between UHT and Autoclave sterilized products. From the above results, HTST pasteurization was considered the best process to preserve milk quality |
| doi_str_mv | 10.1111/j.1365-2621.1989.tb08560.x |
| format | Article |
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Losses of thiamin, riboflavin, and total vitamin C in HTST, flash, and UHT were less than that by LTLT and Autoclave. Also residual oxygen in the milk affected the loss of total vitamin C during storage. A longer shelf-life of pasteurized milk was obtained with HTST, HTST overpasteurization, and Flash process; however, there was no significant difference between UHT and Autoclave sterilized products. From the above results, HTST pasteurization was considered the best process to preserve milk quality</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1989.tb08560.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ACIDE ASCORBIQUE ; ACIDO ASCORBICO ; ALIMENTOS ; ALMACENAMIENTO ; APTITUD PARA LA CONSERVACION ; APTITUDE A LA CONSERVATION ; Biological and medical sciences ; COMPOSICION ; COMPOSITION ; Food industries ; Fundamental and applied biological sciences. Psychology ; LAIT DE CHEVRE ; LECHE DE CABRA ; Milk and cheese industries. Ice creams ; PRODUIT ALIMENTAIRE ; RIBOFLAVINA ; RIBOFLAVINE ; STOCKAGE ; TECHNOLOGIE ALIMENTAIRE ; TECNOLOGIA DE LOS ALIMENTOS ; THIAMINE ; TIAMINA</subject><ispartof>Journal of food science, 1989-01, Vol.54 (1), p.30-34</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1989.tb08560.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1989.tb08560.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,4010,27904,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7116771$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lavigne, C</creatorcontrib><creatorcontrib>Zee, J.A</creatorcontrib><creatorcontrib>Simard, R.E</creatorcontrib><creatorcontrib>Beliveau, B</creatorcontrib><title>Effect of processing and storage conditions on the fate of vitamins B1, B2, and C and on the shelf-life of goat's milk</title><title>Journal of food science</title><description>Goat's milk was heat-processed under different time-temperature conditions of pasteurization and sterilization. Losses of thiamin, riboflavin, and total vitamin C in HTST, flash, and UHT were less than that by LTLT and Autoclave. Also residual oxygen in the milk affected the loss of total vitamin C during storage. A longer shelf-life of pasteurized milk was obtained with HTST, HTST overpasteurization, and Flash process; however, there was no significant difference between UHT and Autoclave sterilized products. From the above results, HTST pasteurization was considered the best process to preserve milk quality</description><subject>ACIDE ASCORBIQUE</subject><subject>ACIDO ASCORBICO</subject><subject>ALIMENTOS</subject><subject>ALMACENAMIENTO</subject><subject>APTITUD PARA LA CONSERVACION</subject><subject>APTITUDE A LA CONSERVATION</subject><subject>Biological and medical sciences</subject><subject>COMPOSICION</subject><subject>COMPOSITION</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>LAIT DE CHEVRE</subject><subject>LECHE DE CABRA</subject><subject>Milk and cheese industries. Ice creams</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>RIBOFLAVINA</subject><subject>RIBOFLAVINE</subject><subject>STOCKAGE</subject><subject>TECHNOLOGIE ALIMENTAIRE</subject><subject>TECNOLOGIA DE LOS ALIMENTOS</subject><subject>THIAMINE</subject><subject>TIAMINA</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1989</creationdate><recordtype>article</recordtype><recordid>eNo9kF1LwzAUhoMoOD_-gFdBBG9szUmWtrsR3PzGL5gieBOO7cnM7NrRBJ3_3nYb5uIkJ3nOm5eXsUMQMbTrdBqDSnQkEwkxDLJBHD5EphMRLzZYD1ItIpX1YZP1hJAyAuin22zH-6noepX02PeltZQHXls-b-qcvHfVhGNVcB_qBifE87oqXHB15Xld8fBJ3GKgbuDbBZy59n4IJ3woT5Zjo2Vdk_6TShuVzi75SY3h2POZK7_22JbF0tP-et9lr1eXL6Ob6P7p-nZ0fh9ZCSAiQtvaU0WhRPGBCEXrmbJCa4uqnxKB0JkiRTllOSWYdwcloU9SKKHJql12tNKdo8-xtA1WufNm3rgZNr8mBUjSFFrsbIX9uJJ-_59BmC5lMzVdyqZL2XQpm3XKZmHuri7GSrQC0UrA-UCLfwFsvkySqlSbt8dr8zx-l8kDjE334cGKt1gbnDStp9dxNgCpYaD-AKmgiyI</recordid><startdate>198901</startdate><enddate>198901</enddate><creator>Lavigne, C</creator><creator>Zee, J.A</creator><creator>Simard, R.E</creator><creator>Beliveau, B</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope></search><sort><creationdate>198901</creationdate><title>Effect of processing and storage conditions on the fate of vitamins B1, B2, and C and on the shelf-life of goat's milk</title><author>Lavigne, C ; Zee, J.A ; Simard, R.E ; Beliveau, B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f2110-eafffe3dd30dbaa1d236e8d55fa347ee10583e3ece8ce6acece83214e20305ef3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1989</creationdate><topic>ACIDE ASCORBIQUE</topic><topic>ACIDO ASCORBICO</topic><topic>ALIMENTOS</topic><topic>ALMACENAMIENTO</topic><topic>APTITUD PARA LA CONSERVACION</topic><topic>APTITUDE A LA CONSERVATION</topic><topic>Biological and medical sciences</topic><topic>COMPOSICION</topic><topic>COMPOSITION</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>LAIT DE CHEVRE</topic><topic>LECHE DE CABRA</topic><topic>Milk and cheese industries. Ice creams</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>RIBOFLAVINA</topic><topic>RIBOFLAVINE</topic><topic>STOCKAGE</topic><topic>TECHNOLOGIE ALIMENTAIRE</topic><topic>TECNOLOGIA DE LOS ALIMENTOS</topic><topic>THIAMINE</topic><topic>TIAMINA</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lavigne, C</creatorcontrib><creatorcontrib>Zee, J.A</creatorcontrib><creatorcontrib>Simard, R.E</creatorcontrib><creatorcontrib>Beliveau, B</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lavigne, C</au><au>Zee, J.A</au><au>Simard, R.E</au><au>Beliveau, B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of processing and storage conditions on the fate of vitamins B1, B2, and C and on the shelf-life of goat's milk</atitle><jtitle>Journal of food science</jtitle><date>1989-01</date><risdate>1989</risdate><volume>54</volume><issue>1</issue><spage>30</spage><epage>34</epage><pages>30-34</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Goat's milk was heat-processed under different time-temperature conditions of pasteurization and sterilization. Losses of thiamin, riboflavin, and total vitamin C in HTST, flash, and UHT were less than that by LTLT and Autoclave. Also residual oxygen in the milk affected the loss of total vitamin C during storage. A longer shelf-life of pasteurized milk was obtained with HTST, HTST overpasteurization, and Flash process; however, there was no significant difference between UHT and Autoclave sterilized products. From the above results, HTST pasteurization was considered the best process to preserve milk quality</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1989.tb08560.x</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1989-01, Vol.54 (1), p.30-34 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_7116771 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | ACIDE ASCORBIQUE ACIDO ASCORBICO ALIMENTOS ALMACENAMIENTO APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION Biological and medical sciences COMPOSICION COMPOSITION Food industries Fundamental and applied biological sciences. Psychology LAIT DE CHEVRE LECHE DE CABRA Milk and cheese industries. Ice creams PRODUIT ALIMENTAIRE RIBOFLAVINA RIBOFLAVINE STOCKAGE TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS THIAMINE TIAMINA |
| title | Effect of processing and storage conditions on the fate of vitamins B1, B2, and C and on the shelf-life of goat's milk |
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