1950•Journal of Dairy ScienceOpen access

The Effects and Interrelationship of Copper, Iron and Pasteurizing Temperature on the Stability of Ascorbic Acid Added to Skimmilk

R.C. Stribley, C. W. Nelson, Robert E. D. Clark, F.W. Bernhart

Abstract

Skimmilk was chosen in preference to whole milk because the ascorbic acid oxidation in milk occurs in the aqueous phase and because skimmilk was obtainable from day to day as a more nearly uniform material.The experimental work was designed to determine the comparative effects of the various combinations of the three variables on the stability of ascorbic acid added to the milk after pasteurization during a fixed 16-hr.incubation period under standard experimental conditions.Incubation conditions were chosen to allow sufficient excess of oxygen.The ascorbic acid oxidation in skimmilk under our experi-

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Key concepts: Ascorbic acid, Copper, Chemistry, Pasteurization, Heat stability, Food science, Materials science, Organic chemistry