Alterations in the Nutritive Value of Casein by Exposure to Ethylene Oxide

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Abstract
Weanling rats failed to grow when fed a purified diet containing 9 or 18% of casein as the only protein source when this casein had been previously fumigated with ethylene oxide. A histidine and methionine supplement was active in reversing this inhibition. Only 29% of the histidine and 44% of the methionine of casein appeared to be available to the bacterium, Lactobacillus mesenteroides after 24 hours of fumigation of the intact protein with ethylene oxide.

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