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The Effect of Heat on the Antineuritic Vitamin of Milk

(From the Department of Nutrition, Child Welfare Research Station, State University of Iowa, Iowa City, Ia.)

The investigation has included a study by means of the Hartwell method, of the antineuritic vitamin content of various forms of heat-treated milks used in infant feeding. The milks tested have included evaporated milk, two types of dried milk, a desiccated albumin-milk, boiled milk, and milk pasteurized both by the open and closed method (hold process.) With the exception of the milk dried by the roller process, all the superheated milks gave evidence of considerable destruction of the vitamin. The results with the open method, pasteurized milk tested, also suggested that there is some destruction of the vitamin; much less, however, than in either evaporated milk or milk dried by the spray process. Milk pasteurized by the closed method gave no evidence of the vitamin destruction. Milk heated to the boiling temperature quickly and cooled slowly seems to be somewhat affected. The results of tests with these were fairly comparable to those of the open method pasteurized milk. Milk boiled quickly and cooled quickly is little, if at all, affected. The results of the investigation suggest that temperature and aeration are important factors in determining the degree of destruction of the antineuritic vitamin in milk.

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				S. FRIEDMAN INFANT FEEDING AND NUTRITION: A DECADE OF PROGRESS Arch Pediatr Adolesc Med, January 1, 1935; 49(1): 153 - 190. [Abstract] [PDF]