Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk
DOI:
https://doi.org/10.5433/1679-0359.1994v15n1p48Keywords:
Thiamine, Loss of vitamin B1, Milk, Pasteurization.Abstract
This research was undertaken, to check by fluorometric method, the loss of thiamine (Vitamin B1) of whole milk by commercial pasteurization. Analytical technique was the fluorometric assay method of the Association of Official Analytical Chemists - AOAC, with some modification, particularly in sample preparation and its purification with cation exchange resin normally used for dried milk or enriched dairy products. Samples'of whole, raw and pasteurized milk were analysed and the obtained results for raw milk were comparable to those of literature. For pasteurized milk, there was a loss from 18,5 up 50,0% of thiamine as a result of heat treatment.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Semina: Ciências Agrárias adopts the CC-BY-NC license for its publications, the copyright being held by the author, in cases of republication we recommend that authors indicate first publication in this journal.
This license allows you to copy and redistribute the material in any medium or format, remix, transform and develop the material, as long as it is not for commercial purposes. And due credit must be given to the creator.
The opinions expressed by the authors of the articles are their sole responsibility.
The magazine reserves the right to make normative, orthographic and grammatical changes to the originals in order to maintain the cultured standard of the language and the credibility of the vehicle. However, it will respect the writing style of the authors. Changes, corrections or suggestions of a conceptual nature will be sent to the authors when necessary.
