Uniformity of Riboflavin Content of Milk Produced Under Standardized Conditions

RIBOFLAVIN CONTENT OF IMMATURE MASSACHUSETTS LETTUCE1

“…of lettuce, with the riboflavin content of milk, a food which is quite generally recommended as an excellent source of riboflavin. Holmes and Holmes (1943) found that December, January, February, and March milk contained 1.45, 1.50, 1.49, and 1.46 mgm. of riboflavin per liter; and Holmes, Jones, Wertz, and Euzmeski (1943) reported that raw milk contained 1.51 I+ 0.09 mgm.…”

Report of the Committee on Milk and Dairy Products (Food Values of Dairy Products as Affected by Methods of Handling in Production, Distribution, and Use

“…12 Another group of investigators found that chocolate milks lost riboflavin very slowly when exposed to sunlight. The average loss of riboflavin after 4 hours, for five different brands of chocolate milk, was about 12 per cent as compared to a loss of 80 per cent for white milk. 13 Proper care of milk in the home is important if the riboflavin content of milk is to be protected.…”

“…15 Pasteurization-A few studies published between 1940 and 1943 agree to a thiamin loss of about 10 to 25 per cent (with the first figure most common), in milk pasteurized by the holding process compared with that found in the original raw milk.17 27 28,29 A 1945 study in which milk was assayed im-mediately before and immediately after pasteurization by the high-temperatureshort-time process reports the small loss of 3 per cent. 19 Boiling-A study on the effect of boiling pasteurized milk in preparing babies' formulae shows a loss of 8 4 per cent of fat may be calculated to be 1,140 I.U. per qt.…”