Chemische Bestimmungsmethoden für Vitamin A und Carotine

Section D. Nutritive value of milk and milk products: Part 1. Nutritive value of milk for man, and fat-soluble vitamins in milk

“…The temperature-time relationships employed were, however, abnormally high. Destruction of up to 35 % of the vitamin A in milk by vigorous heat treatments including sterilization and evaporation of milk are also reported by Wodsak (80). Such products could well be fortified with vitamin A, particularly when they are intended for infant feeding in underdeveloped areas.…”