Author:
Gregory Margaret E.,Henry Kathleen M.,Kon S. K.,Porter J. W. G.,Thompson S. Y.,Benjamin Margaret I. W.
Abstract
SummaryTreatment of milk with 0·05% (w/v) H2O2for 8 h at 24°C had no significant effect on the concentrations of seven of the B-complex vitamins or of the fatsoluble vitamins A and E or of carotene. Rat tests showed that the nutritive value of the milk proteins was slightly reduced. This finding was confirmed by microbiological tests withStreptococcus zymogenes, which also showed that the loss was probably connected with that of methionine. The concentration of H2O2used was effective in controlling bacterial growth during the incubation period, even in a sample of milk with a high initial bacterial count.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
12 articles.
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