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  • Title: Influence of milk fat, milk solids, and light intensity on the light stability of vitamin A and riboflavin in lowfat milk.
    Author: Gaylord AM, Warthesen JJ, Smith DE.
    Journal: J Dairy Sci; 1986 Nov; 69(11):2779-84. PubMed ID: 3805455.
    Abstract:
    Retinyl palmitate and riboflavin were quantified in milk samples exposed to fluorescent light. Effects of compositional factors were determined by comparing rates of loss of riboflavin and vitamin A in milks with different amounts of milk fat and milk solids. Upon exposure to fluorescent light, rates of vitamin A and riboflavin loss were lower in whole milk than in skim milk. Riboflavin degraded more slowly in skim milk with 1% added nonfat dry milk than in skim milk with no added solids. No additional protective effect for riboflavin was found when added solids were increased from 1 to 3%. Compared with milk with no added solids, 1% added nonfat dry milk did not increased protection for vitamin A, but a protective effect was noted when the skim milk was fortified with 3% nonfat dry milk. Increasing light intensity increased the rates of loss of both vitamins, and riboflavin was lost at a greater rate.
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