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Journal of Nutrition Vol. 50 No. 3 July 1953, pp. 351-360
Copyright © 1953 by American Society for Nutrition
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The Effect of Heat on the Nutritive Value of Milk Proteins as Influenced by Water and Fat1

Five Figures

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

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

Tests on adult dogs have shown that autoclaving non-fat dry milk solids results in a decrease in the digestibility and nutritive index of the milk proteins. In reconstituted milks, the presence of water markedly inhibits the reaction between carbohydrates and protein.

The results of in vitro experiments on the heating of dried skim milk and whole milk powder reconstituted with water show an increased rate of proteolysis of the milk protein by crystalline enzymes. The fat present exerts a minimum effect.

It may be concluded that the heating of milk proteins in an aqueous medium does not decrease the nutritive value of the protein constitutents; on the contrary, heat treatment under these conditions appears to enhance the rate of in vitro proteolysis.

1 Some of the data in this paper are taken from the dissertation submitted by Michael Iacobellis for the degree of Doctor of Philosophy, Wayne University. Preliminary reports of the work were presented before the Michigan Academy of Science at Ann Arbor, April 11, 1952, and the American Institute of Nutrition at New York, April 16, 1952.

Manuscript received 24 February 1953.




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