Study to evaluate the impact of heat treatment on water soluble vitamins in milk

Objectives: to evaluate the effect of domestic boiling practice on the contents of water soluble vitamins of loose milk and quantitative comparison of these vitamins in ultra high temperature (uht) treated packaged milk with that of boiled loose milk. methods: loose milk samples were collected from various localities of karachi city (pakistan). these samples were boiled in simulated household conditions for 5, 10 and 15 minutes. ultra high temperature (uht) treated packaged milk samples of various brands were obtained from the local market. the aliquots were analyzed for water-soluble vitamins using high performance liquid chromatography (hplc) technique. the mean values and standard deviations for data were computed and compared as well as level of variations were also determined. results: conventional boiling caused destruction of water soluble vitamins in milk i.e. vitamin b1 content in fresh milk decreased from 0.037 mg/100g to 0.027 mg/100g after 15 min boiling, whereas vitamin b2 from 0.115 to 0.084 mg/100g, vitamin b3 0.062 to 0.044 mg/100g, vitamin b6 0.025 to 0.019 mg/100g and folic acid 3.38 to 2.40