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Effect of microwave heating on the thiamin content of cows' milk

Thiamin, a water-soluble vitamin, is present in considerable amounts in meat, cereals, legumes and, in smaller amounts, in milk. It is well known that heating affects the thiamin content of foods. Heat treatments of milk such as sterilization or ultra high temperature (UHT) that achieve a long shelf life cause losses of thiamin (Renner, 1989). The domestic use of microwave ovens to heat different foods has been widely extended during recent years. However, no information has been reported on the effect of this type of heating on the retention of thiamin in milk. Milk sterilization has also been carried out by microwave heating in pilot installations and could be in extensive commercial use in the next few years (Mudgett, 1989). In the work reported here we have studied the effect of microwave heating on the thiamin content of milks using two different conditions and three levels of fat.