Further Investigation on Naturally Occurring Tocopherols and Tocotrienols in Bovine Milk Fat

Kanno, Choemon; Yamauchi, Kunio; Tsugô, Tomokichi

doi:10.1080/00021369.1972.10860534

Cited by 1 publication

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“…Carotenoids in milk are usually 11-50% of the total vitamin A activity, β-carotene being the most abundant and most active (McBean and Speckmann, 1988). R-Tocopherol is the main component of the vitamin E in milk, although small amounts of γ-tocopherol (Lehmann et al, 1986), δ-tocopherol, and β-tocopherol (Kanno et al, 1972;Sierra et al, 1996) can also be found. The vitamin content of milk can be modified by refrigeration during storage, transportation to factories, and certain thermal processes.…”

Section: Introductionmentioning

confidence: 99%

Influence of Carbon Dioxide Addition to Raw Milk on Microbial Levels and Some Fat-Soluble Vitamin Contents of Raw and Pasteurized Milk

Ruas‐Madiedo

Bascarán

Braña

et al. 1998

J. Agric. Food Chem.

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The effect of the application of CO2 to extend the cold storage of raw and pasteurized milk on the content of fat-soluble vitamins of milk was investigated. CO2-treated milk (pH 6.2) was compared with a control (unacidified) milk. CO2-treated and control raw milk samples were stored at 4 °C for 4 days. CO2-treated milk was then vacuum degasified, and both control and treated samples were pasteurized and stored at 4 °C for 7 days. CO2 addition inhibited the growth of microorganisms in raw milk without affecting the stability of vitamin A (retinol and β-carotene) and vitamin E (α-tocopherol). Acidity and pH data indicated that subsequent vacuum degasification and pasteurization on a pilot scale partially removed CO2, making milk acceptable for liquid consumption. However, the residual CO2 present extended the cold-storage period of pasteurized milk by inhibiting bacterial survivors without detrimental effects on retinol, β-carotene, and α-tocopherol. Slightly higher (not statistically significant, p > 0.05) concentrations of retinol, β-carotene, and α-tocopherol were detected during cold storage in raw and pasteurized CO2-treated milk with respect to the control milk, which could be related to a certain protective effect of the CO2. Keywords: Milk; carbon dioxide; psychrotrophs; cold storage; fat-soluble vitamin

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