  |
|
|
   |
There is no apparent, undesirable effect on the protein, fat, carbohydrate, or mineral content of milk, nor on vitamins A, D, E, riboflavin, niacin, pyridoxine, or biotin. Both vitamins A and E are subject to oxidative deterioration, but they appear to be quite stable in fluid dairy products. Only slight losses, if any, occur in vitamins B 12, K, and pantothenic acid. Greater losses of ascorbic acid and thiamine have been reported. But the level of ascorbic acid in milk is not of special importance. A varied American diet includes other sources rich in ascorbic acid. While pasteurization reduces thiamine somewhat, milk still supplies a significant amount in the daily diet. Carefully controlled, high-temperature-short-time pasteurization permits maximum retention of these two vitamins. Homogenized Milk
|
