Milk process authentication by vitamin B-6 as a novel time temperature integrator

摘要

As raw cow's milk possesses a limited shelf-life and can also pose a threat to the consumer's health, thermal preservation techniques are customary nowadays. A range of compounds can be used for the assessment of successfulness of such treatments, so-called time temperature integrators (TTIS). Although most water-soluble vitamins are known to be depleted during heat exposure in milk, their application as Ill hasn't been investigated yet. Especially vitamin B-6 with its various possible vitamers (chemical different forms that exhibit vitamin activity) might be a suitable system for a new vitamin-based ITI. Therefore, the applicability of B-6 vitamers in cow's milk as a TTI system was to be evaluated in this study.