Vitamin Studies XX. The Effect of Various Methods of Pasteurization on the Vitamin B and the Vitamin G Content of Cow's Milk

With the recognition of vitamins B 'and G as separate entities, it has become necessary to re-evaluate much of the previous work regarding the thermostability of the vitamin B complex. Furthermore, the methods for the biological assay of vitamins B and G have been undergoing improvement and refinement with the result that many of the recent researches on the vitamin B and G content of cow's milk have shown lack of uniformity, owing to differences in technique and in standards of biological response used by different research workers.