Loss of l-ascorbic acid in commercial drinking milk caused by milk processing and storage times

• Main Authors: Nalame N., Chaisri W., Suriyasathaporn W.
• Format: Article
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-68649102350&partnerID=40&md5=eaaa63a83d6c0b5f9818b6d38f8c56c4; http://www.ncbi.nlm.nih.gov/pubmed/19842423; http://cmuir.cmu.ac.th/handle/6653943832/7490
• Institution: Chiang Mai University

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.