“…Since then he has published more of his own results on the effect of H 2 O 2 on the water-soluble constituents of milk. He found that exposure of the milk to 0-07% (w/v) H 2 O 2 at 51 °C for 30 min had no effect on the thiamine, riboflavin or vitamin B 6 contents, whereas the ascorbic acid was almost completely destroyed (Luck & Schillinger, 1958). In studies at this Institute (Gregory, Henry, Kon, Porter, Thompson & Benjamin, 1961) we used 0-05% (w/v) H 2 O 2 for 8 h at 24 °C and found similarly that this had no significant effects on the levels of biotin, nicotinic acid, pantothenate, riboflavin, thiamine, vitamin B 6 or vitamin B 12 in milk, although this concentration was effective in controlling bacterial growth during the incubation period even in a sample of milk with a high initial bacterial count.…”