Influence of Incubation at 37°C on stability of Thiamin and Riboflavin in Cow's Milk. ∗

Abstract

Summary

Incubating cow's milk for 22 hours at 37° C produces 46% destruction of thiamin but riboflavin is entirely stable under such treatment. The critical temperature for thiamin destruction appears to be between 31 and 37° C. The factors in cow's milk responsible for thiamin destruction are stable to 100° C for 10 minutes. The minerals of cow's milk are contributory to 25% of the thiamin destroyed.