Effects of Fermentation on Curd Size and Digestibility of Milk Proteins In Vitro of Swedish Fermented Milk Products

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Abstract
In vitro digestibility of fermented milk products were studied. Size of curds at various stages of digestion was determined by a screening method and the amount of N in each curd size was estimated by analyzing lyophilized curd samples. Results were compared with human milk which, having the best digestibility properties, was reference. Evaluation showed that low pH, especially as a result of fermentation, had a positive influence on in vitro digestibility. Yogurt and also acidophilus and bifidus milk, in spite of much higher protein content, resembled human milk fairly well in digestibility. Fermented milk products could be provided as easily digestible foods and tolerated by both infants, children and adults even when gastrointestinal disturbances prevail.