A method based on HPLC and ion pairing techniques was used to determine the orotic acid concentrations in cows' milk. Average amounts were 69 to 74 mg/L. Orotic acid in milk was stable to heating but decreased during commercial yogurt fermentation. Correlations were made between the loss of orotic acid and the increase or decrease in pH during fermentation.
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Saidi et al. (1989) studied this question.
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