Effect of Processing and Storage Conditions on the Fate of Vitamins B 1 , B 2 , and C and on the Shelf‐Life of Goat's Milk

Goat's milk was heat‐processed under different time‐temperature conditions of pasteurization and sterilization. Losses of thiamin, riboflavin, and total vitamin C in HTST, Flash, and UHT were less than that by LTLT and Autoclave. Also residual oxygen in the milk affected the loss of total vitamin C during storage. A longer shelf‐life of pasteurized milk was obtained with HTST, HTST overpasteurization, and Flash process; however, there was no significant difference between UHT and Autoclave sterilized products. From the above results, HTST pasteurization was considered the best process to preserve milk quality.