Journal of Nutrition

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Journal of Nutrition Vol. 49 No. 4 April 1953, pp. 549-561
Copyright © 1953 by American Society for Nutrition
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Heat Processing and the Nutritive Value of Milk and Milk Products1

Five Figures

Lawrence J. Schroeder, Michael Iacobellis and Arthur H. Smith

Department of Physiological Chemistry, Wayne University College of Medicine, Detroit, Michigan

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.

1 Preliminary reports of this work were presented before the Michigan Academy of Science at East Lansing, March 24, 1951, and the American Institute of Nutrition at Cleveland, April 30, 1951 (Schroeder, Iacobellis and Smith).

Manuscript received 21 November 1952.




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