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• W2087613478 abstract "Summary The effects of copper, iron and temperature of pasteurization on the stability of ascorbic acid added to skimmilk after pasteurization, and the interrelationship of these variables have been investigated. 1. Pasteurization at temperatures up to 65° C. decreases the stability of ascorbic acid added after pasteurization. Minimum stability occurs at about 65° C. and the ascorbic acid is markedly more stable in milk pasteurized at 75° C. or higher than at 65° C. and in unheated milk. 2. Ascorbic acid added after pasteurization is significantly more stable in skimmilk handled entirely in glass than it is in grade A fluid quality skimmilk having known copper and iron contamination. The stability of ascorbic acid varies with pasteurizing temperature in the uncontaminated milk in a manner similar to the variation in skimmilk containing added copper and iron, indicating that part of the ascorbic acid losses in uncontaminated milk, are caused by the naturally occurring copper and iron. 3. The effect of added copper in the oxidation of ascorbic acid in milk varies widely with pasteurizing temperature. Heating to 65° C. greatly increases the pro-oxidant activity of copper. It then decreases sharply with increases in temperature, and heating to 85 or 95° C. inactivates up through about 0.3 ppm. total copper content. 4. The effect of added iron on the oxidation of ascorbic acid in milk varies with pasteurizing temperature, but over a comparatively smaller range than for copper. The pro-oxidant effect of iron appears to be at a maximum after heating at 50° C. and heating at 95° C. does not decrease the activity greatly. 5. Within the range of added metals investigated, all combinations of added iron and copper caused more rapid ascorbic acid loss than the same level of either metal alone. Under conditions in which the level of pro-oxidant copper presumably was high, however, the ascorbic acid loss caused by each part per million of iron became smaller as the iron content was increased. After heating at 50 and 65° C, the addition of a given amount of copper to milk caused successively smaller increases in ascorbic acid loss rate as the iron content of the milk was increased. 6. The behavior of copper and iron in combination suggests two opposing reactions involving copper, iron and ascorbic acid. The first tends to cause more rapid oxidation of the ascorbic acid, while the second acts to prevent oxidation. The net pro-oxidant effect of the combination of the metals is the resultant of these reactions." @default.
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• W2087613478 date "1950-08-01" @default.
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• W2087613478 title "The Effects and Interrelationship of Copper, Iron and Pasteurizing Temperature on the Stability of Ascorbic Acid Added to Skimmilk" @default.
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• W2087613478 doi "https://doi.org/10.3168/jds.s0022-0302(50)91939-4" @default.
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