Abstract
The processing of liquid milk, particularly sterilization ‘in-bottle’ or ‘in-can’, may cause considerable destruction of its content of vitamin B12. This loss can be greatly reduced by thorough deaeration of the milk before heating.The author would like to thank Dr S. K. Kon for helpful advice and criticism.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
12 articles.
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