Studies on the Vitamin C content of milk and its products

XII The effect of manufacturing methods, with special reference to packing, on the vitamin C content of milk powder

Abstract

This investigation was carried to determine the effect of methods of manufacturing, specially of packing, milk powder on its content of Vitamin C.
In some cases the packing of the milk powder in nitrogen gas is more effective than the packing in vacuum or air packing, but in other cases it seems almost non-effective.
When concentrated milk with ascorbic acidwas sprayed together with nitrogen gas, it was found effective.
In winter months in Hokkaido the milk powder in an opened can retained its vitamin C content almost entirely for about 15 days.