Untersuchungen zur H2O2-Behandlung der Milch

The effect of hydrogen peroxide on the nutritive value of milk

“…Although prolonged treatment and high concentrations of H 2 O 2 bring about changes in the milk proteins, they have no great effect on the vitamins other than vitamin C which is rapidly inactivated (Luck, 1956). Luck & Schillinger (1958) found no loss of thiamine, riboflavin or vitamin B 6 in milk treated with 0-07 % (w/v) H 2 O 2 for 30 min at 51 °C, or of /3-carotene and vitamins A and E in milk treated with either 0-075 % (w/v) H 2 O 2 for 30 min at 51 °C or with 0-3 % (w/v) H 2 O 2 at 30 °C for 24h. Similarly Nambudripad, Laxminarayana & Iya (1952) found that riboflavin, nicotinic acid, thiamine and vitamin B 12 were unaffected by treatment of milk with 0-03% (w/v) H 2 O 2 before pasteurization at 63 °C for 30 min.…”

Section D. Nutritive value of milk and milk products: Part 2. Water-soluble vitamins in cow's milk and milk products

“…The loss of vitamin C in the various treatments was shown by Wodsak (1960) to depend on several factors, among them being the time which elapsed between the treatment and the test, and on the period of storage of the milk before the treatment was done. Luck & Schillinger (1959) studied the effect on the vitamin content of holding milk for various times under an oxygen pressure of 8 atmospheres. After 1 h at 20 °C there was no loss of thiamine, riboflavin or vitamin B 6 from fresh milk or pasteurized milk even after 30 days.…”

“…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.…”

Beziehungen zwischen L‐Ascorbinsäure und Milch

“…Urn die L-Ascorbinsaure-Abnahme genauer verfolgen zu konnen, wurde pasteurisierte Milch des Handels mit dem Vitamin angereichert, so daB sich nach dem Zusatz ein Gelialt von 8 Ascorbinsaure-Losung ohne Sauerstoff-Durchstromung erfolgte die Oxydation rascher als in der 02-behandelten Milchprobe. Die L-Ascorbinsaure-Abnahme unter gleichen Bedingungen wie oben beschrieben, jedoch in nicht vitaminierter Milch, ist in Tab.…”