The effect of heat treatment on intrinsic and fortified selenium levels in cow's milk

The effects of two heat processing methods (pasteurisation and spray drying) routinely used in the processing of cow's milk and the production of infant formula powder on the selenium (Se) content of liquid milk, milk fortified with sodium selenite and sodium selenate were studied. Pasteurisati...

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Bibliographic Details
Published in:Food chemistry 1998-05, Vol.62 (1), p.21-25
Main Authors: Foster, L.H., Chaplin, M.F., Sumar, S.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
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Summary:The effects of two heat processing methods (pasteurisation and spray drying) routinely used in the processing of cow's milk and the production of infant formula powder on the selenium (Se) content of liquid milk, milk fortified with sodium selenite and sodium selenate were studied. Pasteurisation reduced intrinsic Se and selenate levels by 7.9% and 6.2% at p < 0.05 level and selenite levels by 7.0% at p > 0.05 level. Se losses following spray drying were 44.8% ( p < 0.001), 11.4% ( p < 0.01) and 10.0% ( p < 0.01) for intrinsic selenium, selenite and selenate fortified milk, respectively. Total Se losses from unprocessed milk following processing (pasteurisation and spray drying) were 49.2% ( p < 0.001), 17.6% ( p < 0.001) and 15.6% ( p < 0.001) for intrinsic selenium, selenite and selenate fortified milk, respectively.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(97)00151-9