Heat Processing and the Nutritive Value of Milk and Milk Products

Publisher Website
Google Scholar
Abstract
Tests on adult dogs have shown that autoclaving whole raw milk at 10 or 15 pounds' pressure for 15 or 30 minutes has no detrimental effect on the protein as measured by digestibility, biological value or nutritive index. It was also found that the digestibility and biological value of milk protein do not change if milk is kept in frozen storage for 5 months. It was observed that, under the experimental conditions employed, commercial processing as used in the preparation of evaporated milk and milk powder does not decrease the nutritive value of the protein constituents.