The Effects of Pasteurization on the Vitamin C Content of Raw Milk

Overview

Objectives/Goals To test if the process of pasteurization will effect the levels of vitamin C in raw cow milk compared to the pasteurized milk from the same sample. Methods/Materials MATERIALS 10 dairy cows; 1 Vitamin C testing kit; Pasteurizer; 10 sealed containers for stowing milk; Notebook ; sharpie; Pencil; Stop watch ; Veterinarian. PROCEDURES 1. Gather all materials. 2. Gather milk from cow 1. 3. Place milk container 1. 4. Take testing material and test the raw milk from container 1 for Vitamin C. 5. Record results. 6. Place raw milk from container 1 and put it in the Pasteurizer. 7. Pasteurizer the milk for 30 min with a temperature of 63 ºC. 8. Once pasteurized, let cool for ten minuets. 9. Then test for vitamin C levels using the testing kit. 10. Record results. * Repeat steps 2-10 for cows and containers 2-10. Results The pasteurization process did effect the vitamin C content of raw milk. The most that the raw milk vitamin C levels were decreased by was 66% and the low was 20%. Conclusions/Discussion This shows that the process of pasteurization does in fact decrease the vitamin content of raw cow's milk. Compared to store bought cows milk, there was a significant amount in the raw milk but almost no trace in the pasteurized milk. I have concluded that the process of pasteurization majorly decreases the amount of vitamin C in raw cow's milk when pasteurized.

Competition history

• CSEF 2014 Product Science (Biological) (Junior Division Only) · Entry J2021

Resources

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