title: [Preservation of vitamins during preparation of dry specialized dairy products].
abstract: Preservation of vitamins A, E, C, B6, B1, B2, B5, Bc was studied during preparation of dried special-purpose milk mixtures ("Solnyshko", "Inpitan", enpits, low-lactose mixtures) and after storage ("Inpitan", and low-lactose mixtures) during 1 year at 4 and 18 degrees C. It has been established that vitamins A, E and C are most subjected to deterioration during production of dried special-purpose mixtures, their losses comprise 17-47, 18-43, 13-41%, respectively. B2 and B5 were most resistant in the process of the mixture production. No significant losses of vitamins were recorded during storage of "Inpitan" and low-lactose mixtures.
authors.forename: M P
authors.initials: MP
authors.lastname: Grigor'eva
authors.forename: E N
authors.initials: EN
authors.lastname: Stepanova
authors.forename: N V
authors.initials: NV
authors.lastname: Orlova
authors.forename: I M
authors.initials: IM
authors.lastname: Nesterova
authors.forename: I E
authors.initials: IE
authors.lastname: Mitin
mesh_terms: D003611:Dairy Products / Q000032:analysis*; D005519:Food Preservation; D013696:Temperature; D013997:Time Factors; D014815:Vitamins / Q000032:analysis*
chemical_list: D014815:Vitamins
vernacular_title: Sokhrannost' vitaminov pri prigotovlenii sukhikh spetsializirovannykh produktov na molochnoĭ osnove.