title: Stability of retinol in milk during frozen and other storage conditions.
abstract: The effect of storage temperature and storage time on the retinol content of four commercial unfortified whole UHT milk samples was studied by HPLC. Significant losses of retinol in these milks were observed after 1 month of storage at 30 degrees C. Losses generally increased with storage time. Increasing the storage temperature from 30 degrees C to 40 degrees C had a variable effect depending on the particular milk. Short periods of frozen storage (up to 60 days) had no effect on the retinol content. However, frozen storage time from 4 to 8 months led to significant (P < 0.05) losses in retinol content. The effect of water activity and temperature conditions during storage of unfortified whole milk powder on the stability of retinol was also studied. Increasing the activity of water and temperature of storage significantly lowered the retinol content in milk powder.
authors: Instituto de Fermentaciones Industriales (CSIC) Juan de la Cierva 3, Madrid, Spain.
authors: C
authors: C
authors: Vidal-Valverde
authors: R
authors: R
authors: Ruiz
authors: A
authors: A
authors: Medrano
mesh_terms: D000818:Animals; D004355:Drug Stability; D005519:Food Preservation; D005615:Freezing; D006358:Hot Temperature; D008892:Milk / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors; D014801:Vitamin A / Q000032:analysis / Q000737:chemistry*
chemical_list: D014801:Vitamin A