【摘要】 研究了不同的加工方法对乳制品中Vc含量的影响。采用分光光度法进行测定 ,并比较了 6种不同乳样中Vc的含量 ,从而得出最佳的鲜乳加工方法。结果表明 :以超高温瞬时灭菌法 (UHT)对鲜乳中Vc的破坏最小 ,损失率仅为 9 0 %。更多还原

【Abstract】 The influence of different processing methods on the content of Vc in dairy products is studied in the paper. Spectrophotometry was applied for the determination of Vc content in six milk samples with a view of finding the optimal processing method for fresh milk. The results showed that the destruction of Vc in fresh milk was minimized by using UHT pasteurization, the loss rate being only 9.0%.更多还原