Some Influences of Heating upon Constituents of Raw Milk

처리 온도가 우유 성분에 미치는 영향

  • Published : 1970.12.05


The effects of heat treatment of milkon the contents of nutrients, minerals and vitamins were studied by the rontine analytical method. The results obtained were: calcium acid 117.5mg, phosphorus 62.61mg and iron 112.8ug. The average constituents of rowmilk tested were not affected by heating except vitamins.