Loss of l-ascorbic acid in commercial drinking milk caused by milk processing and storage times
The goals of this study were to determine L-ascorbic acid concentrations in various milk products, and to evaluate the effect of storage time on L-ascorbic acid in milk. Commercial plain milk samples were obtained from either a raw-food market or a supermarket, in Mae Hia, Mueang District, Chiang Ma...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=68649102350&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49326 |
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| Institution: | Chiang Mai University |
| Summary: | The goals of this study were to determine L-ascorbic acid concentrations in various milk products, and to evaluate the effect of storage time on L-ascorbic acid in milk. Commercial plain milk samples were obtained from either a raw-food market or a supermarket, in Mae Hia, Mueang District, Chiang Mai Province, Thailand, during July, 2008. The types of milk were separated based on fat percentages (non fat-0%, low fat-1.5%, full fat-3%), and their method of processing (pasteurization, UHT). All samples were collected, transported, and measured for their L-ascorbic acid concentrations on the same day. The expiration date, type of milk, and source of milk were recorded. Pasteurized milk had higher L-ascorbic acid levels than UHT milk (p<0.05), but no differences of L-ascorbic acid levels were seen among the milk fat percentage groups. The L-ascorbic acid level was significantly positively related to time before the expiration date of the milk, indicating that increased storage time of milk is related to decreased L-ascorbic acid concentration in the milk. Longer milk storage times resulted in lower-L-ascorbic acid levels and pasteurized milk has higher L-ascorbic acid levels than UHT milk. |
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