Determination by modified fluorometric method, of Thiamine Loss in commercial pasteurization of whole milk

José Glauco Grandi, Carmen Cecília Tadini


This research was undertaken, to check by fluorometric method, the loss of thiamine (Vitamin B1) of whole milk by commercial pasteurization. Analytical technique was the fluorometric assay method of the Association of Official Analytical Chemists - AOAC, with some modification, particularly in sample preparation and its purification with cation exchange resin normally used for dried milk or enriched dairy products. Samples'of whole, raw and pasteurized milk were analysed and the obtained results for raw milk were comparable to those of literature. For pasteurized milk, there was a loss from 18,5 up 50,0% of thiamine as a result of heat treatment.



Thiamine; Loss of vitamin B1; Milk; Pasteurization.


Semin: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional