Stability of Vitamin A in Pasteurized and Ultra-High Temperature Processed Milks

Content and stability of vitamin A in fortified fluid milks were assessed. Destruction of the vitamin by pasteurization or direct ultra-high temperature treatment was minimal. The vitamin remained relatively stable up until and beyond the coded pull dates of the pasteurized (12 days) and ultra-high temperature processed (3 mo) milk samples stored at 4 and 20 C, respectively. Storage of 2% ultra-high temperature processed white milk at 35C adversely affected its vitamin stability, notably after 12 wk of storage. Cartons of the 2% ultra-high temperature processed white and chocolate milks that had been stored at either 20 or 35C for varying periods, once opened, may be kept for 12 days at 4C without appreciable decline of vitamin A.