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216. The effect of churning on the vitamin A and carotene content of milk fat

Published online by Cambridge University Press:  01 June 2009

K. M. Henry ,
S. K. Kon ,
A. E. Gillam  and
P. White
K. M. Henry
Affiliation:
National Institute for Research in Dairying, University of Reading,
S. K. Kon
Affiliation:
National Institute for Research in Dairying, University of Reading,
A. E. Gillam
Affiliation:
Chemistry Department, Victoria University, Manchester
P. White
Affiliation:
University of Reading
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Extract

The vitamin A and carotene content of 14 samples of butter fat churned from milk in the usual way has been compared in spectrophotometric and Lovibond tintometer tests with figures similarly obtained for the ether-extracted fat from the same milks. On the assumption that there is no loss of either carotene or vitamin A in the course of the ether extraction, it has been found that some carotene is lost in churning but that vitamin A is not appreciably affected.

Type
Original Articles
Information
Journal of Dairy Research , Volume 10 , Issue 1 , January 1939 , pp. 114 - 117
Copyright
Copyright © Proprietors of Journal of Dairy Research 1939

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References

REFERENCES

(1) Gillam, , Henry, , Kon, & White, (1938). J. Dairy Res. 9, 17.CrossRefGoogle Scholar
(2) Gillam, , Henry, & Kon, (1937). Milk and Nutrition, pt I, p. 45. Reading: Nat. Inst. Res. Dairying.Google Scholar
(3) Fisher, (1934). Statistical Methods for Research Workers, 5th ed.Edinburgh: Oliver and Boyd.Google Scholar