359. A note on the effect of the temperature of pre-heating of spray-dried whole milk on the biological value of its proteins

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Abstract
Previous work from this laboratory has indicated that the biological value of the proteins of milk is not affected by pasteurization (1), by evaporation and condensation (2) or by spray or roller-drying (3). Sterilization (4), on the other hand, caused a statistically significant decrease of 6% in the biological value; with this process heating at a high temperature is more prolonged than in the other forms of heat treatment.It was of interest to find out whether the difference of 30°F. in the pre-heating temperature of the spray-dried whole milks described by White, Smith & Lea (5) in the preceding paper would have any effect on the biological value of the proteins.