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The Effect of Dairy Manufacturing Processes Upon the Nutritive Value of Milk

I. The Apparent Digestibility of Fresh Whole Milk and of Evaporated Milk

(From the Department of Dairy Husbandry, University of Illinois, Urbana)

Two brands of commercial evaporated milk and laboratory evaporated milk were fed in comparison with fresh whole milk in paired feeding trials with albino rats. Digestibility of the milk was studied.

The protein of fresh whole milk was distinctly higher in digestibility than that of either the commercial or the laboratory evaporated milks. Reversal trials with stock animals showed that the lower coefficients for evaporated milk were not related to the individuality of the animals but that each animal digested fresh whole milk more completely than evaporated milk.

The fat of the milk fed was about 99 per cent digestible but no significant differences between the digestibility of fat in fresh whole milk and in evaporated milk were demonstrated.

No sugar was found in the feces of rats fed either fresh whole milk or evaporated milk.

Coefficients of digestibility of total solids of milk lay between those for protein and those for fat, but these experiments showed no significant differences between fresh whole milk and evaporated milk in digestibility of total solids.

The differences in digestibility of fresh whole milk and of evaporated milk do not explain fully the differences in the nutritive properties of the two kinds of milk, since the evaporated milk proved superior for growth. This explanation is reserved for a later publication.