Vitamin D2 stability in milk during processing, packaging and storage

Researchers at the National Dairy Research Institute in India studied the stability of vitamin D2 in vitamin D2 fortified milk. The percentage losses during pasteurization, boiling and sterilization were found to be insignificant. Milk was stored for 7 days in glass and plastic bottles and a non-significant loss of vitamin D₂ was observed, whereas, when stored in polyethylene pouches significant loss was observed.
Milk samples were stored under 3 different light intensities. Non-significant loss of vitamin D₂ was observed in glass packaging, whereas significant loss was observed in polyethylene pouches. An article about the research was published in LWT - Food Science and Technology.
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