The stability of vitamin A in reconstituted fortified non-fat milk solids. Part 1: The effect of heat
Authors: R. A. Wilkinson and J. Conochie
Abstract:
The practice of boiling milk in the home, common in many tropical countries, leads to losses of vitamin A which are more serious with reconstituted than with fresh milk. Losses ranged from 2 to 20 per cent after 2 minutes' boiling of milk reconstituted from vitamin A fortified non-fat milk powder, and rose to 30 per cent after 30 minutes heating.