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The Determination of Ascorbic Acid in Commercial Milks¹

Department of Chemistry, College of Letters and Science, and the Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

A convenient method for the determination of ascorbic and dehydroascorbic acid in raw and commercially pasteurized milks has been described. The photoelectric colorimeter makes possible the elimination of many of the interfering substances which are formed when the milk is treated with hydrogen sulfide. Among these substances is reduced riboflavin.

The influence of breed as well as milk production has been observed as affecting the quantity of ascorbic acid produced. No daily variation in the milk of individual cows was observed.

It was found that commericial raw milks contained an antiscrobutic potency which was only slightly less than fresh raw milks and that pasteurized milks on the average contained only one-half the latter potency. Mineral modification and homogenization apparently have a destructive effect on ascorbic acid.

Manuscript received 7 August 1939.

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