Pasteurization does not meaningfully impact nutritional content; minor reductions in some vitamins occur. Which vitamin is commonly cited as being affected?

Pasteurization does not meaningfully impact nutritional content; minor reductions in some vitamins occur. Which vitamin is commonly cited as being affected?

• A. Vitamin D
• B. Vitamin C
• C. Vitamin A
• D. Vitamin B12

Answer: (B)

The main idea is that pasteurization uses heat to kill pathogens while trying to preserve nutrients, but some vitamins are more sensitive to heat than others. Vitamin C is highly heat- and oxygen-sensitive, so exposure to the temperatures and durations used in pasteurization can cause small losses of this vitamin. That makes Vitamin C the vitamin most commonly cited as being affected during pasteurization. In contrast, fat-soluble vitamins like A and D tend to be more stable under these heat treatments, and Vitamin B12 is relatively more heat-stable than Vitamin C, so they show less or no meaningful losses in typical pasteurization processes.

The main idea is that pasteurization uses heat to kill pathogens while trying to preserve nutrients, but some vitamins are more sensitive to heat than others. Vitamin C is highly heat- and oxygen-sensitive, so exposure to the temperatures and durations used in pasteurization can cause small losses of this vitamin. That makes Vitamin C the vitamin most commonly cited as being affected during pasteurization.

In contrast, fat-soluble vitamins like A and D tend to be more stable under these heat treatments, and Vitamin B12 is relatively more heat-stable than Vitamin C, so they show less or no meaningful losses in typical pasteurization processes.