Retention of vitamin A and riboflavin in fluid milk as utilized in Saudi Arabia

Retention of vitamin A and riboflavin in fluid milk was determined under conditions simulating those used in Saudi Arabia. When refrigerated for 5 days, there was little loss of vitamin A (2–3%) and no detectable loss of riboflavin. When stored at ambient temperature (23°C) for 6 hours, losses of vitamin A were 7, 10 and 20% for whole milk packaged in paperboard, whole milk packaged in plastic and skim milk respectively. Riboflavin losses were 8 to 9% and did not vary with packaging or milk fat. In Saudi Arabia, milk is traditionally served warm. When milk was boiled and then held at 55°C for 12 hours, 71% of the vitamin A in whole milk and 43% in skim milk was retained. For riboflavin, retention was 88–89% in whole and 86% in skim milk. These data indicate the need to have information on nutrition content of foods as consumed rather than as purchased.

Key words:

• Vitamin A
• riboflavin
• milk
• nutrient retention
• storage
• Saudi Arabia
• packaging
• temperature