Volume 44, Number 439-440, 1964
|Page(s)||609 - 613|
La photolyse de la riboflavine du lait. Influence de quelques traitements industrielsM. LHUISSIER and E. BIETTE
Laboratoire d'Etude des Qualités biologiques des Aliments de l'Homme, Centre national de Recherches zootechniques, Jouy-en-Josas (S.-O.)
Abstract - Riboflavin photolysis has been studied in various types of milk:
I raw, II pasteurized, III pasteurized, presterilized (UHT), IV pasteurized, presterilized, homogenized, V pasteurized, presterilized, homogenized, sterilized in-bottle.
The loss of riboflavin in these products after exposure to artificial light was the same in all cases except for milk sterilized in bottle, where it was lower. The reason for the protective effect exercised by this sterilization was not understood