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Journals / Turkish Journal of Veterinary and Animal Sciences / 2005 / Cilt: 29 - Sayı: 5

Influence of Different Light Sources, Illumination Intensities and Storage Times on the Vitamin C Content in Pasteurized Milk

Songül ÇAKMAKÇI
Tamer TURGUT
Pages
1097–1100
Publication Date
2005-05-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Conversely, as storage time increased, the content of vitamin C in the pasteurized milk samples decreased.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The effect of various light sources and illumination intensities on the destruction of vitamin C was determined during the storage of pasteurized milk.
📊
Key Findings & Data:For this purpose, raw cow's milk was pasteurized at 72 oC for 15 s, and then stored in 2 different refrigerators (4 ± 1oC) illuminated by fluorescent and tungsten light (normal light) sources with intensities of 1100, 2400 and 5800 lux.
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Conclusion & Impact:Conversely, as storage time increased, the content of vitamin C in the pasteurized milk samples decreased.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Pasteurized milk · vitamin loss · vitamin C

Abstract

The effect of various light sources and illumination intensities on the destruction of vitamin C was determined during the storage of pasteurized milk. For this purpose, raw cow's milk was pasteurized at 72 oC for 15 s, and then stored in 2 different refrigerators (4 ± 1oC) illuminated by fluorescent and tungsten light (normal light) sources with intensities of 1100, 2400 and 5800 lux. As a control group, a pasteurized milk sample was stored at the same temperature under dark conditions. The amount of vitamin C in the milk samples was recorded after 0, 6, 12, 24, 48, 72, 96 and 120 h of storage. Vitamin C contents of the milk samples stored without a light source were higher than those of milk samples stored under the fluorescent and normal lights. As the intensity of light increased, a concomitant loss of vitamin C was observed. Conversely, as storage time increased, the content of vitamin C in the pasteurized milk samples decreased.

Özet

The effect of various light sources and illumination intensities on the destruction of vitamin C was determined during the storage of pasteurized milk. For this purpose, raw cow's milk was pasteurized at 72 oC for 15 s, and then stored in 2 different refrigerators (4 ± 1oC) illuminated by fluorescent and tungsten light (normal light) sources with intensities of 1100, 2400 and 5800 lux. As a control group, a pasteurized milk sample was stored at the same temperature under dark conditions. The amount of vitamin C in the milk samples was recorded after 0, 6, 12, 24, 48, 72, 96 and 120 h of storage. Vitamin C contents of the milk samples stored without a light source were higher than those of milk samples stored under the fluorescent and normal lights. As the intensity of light increased, a concomitant loss of vitamin C was observed. Conversely, as storage time increased, the content of vitamin C in the pasteurized milk samples decreased.

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Cite This Article

ÇAKMAKÇI, S., TURGUT, T. (2005). Influence of Different Light Sources, Illumination Intensities and Storage Times on the Vitamin C Content in Pasteurized Milk. Turkish Journal of Veterinary and Animal Sciences, Cilt: 29 - Sayı: 5, 1097–1100. https://ajindex.com/articles/122426

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References (9)

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