252. The effect of commercial pasteurization and sterilization on the vitamin B1 and riboflavin content of milk as measured by chemical methods

Abstract

1. Fluorimetric tests applied to commercially pasteurized and commercially sterilized milk showed that in the former some 10% and in the latter up to 50% of vitamin B1 was destroyed in the course of the heat treatment.2. Riboflavin withstood both treatments without loss.3. These findings are in satisfactory agreement with the results of earlier biological tests.