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226. The effect of commercial drying and evaporation on the nutritive properties of milk

Published online by Cambridge University Press:  01 June 2009

K. M. Henry ,
J. Houston ,
S. K. Kon  and
L. W. Osborne
K. M. Henry
Affiliation:
From the National Institute for Research in Dairying, University of Reading
J. Houston
Affiliation:
From the National Institute for Research in Dairying, University of Reading
S. K. Kon
Affiliation:
From the National Institute for Research in Dairying, University of Reading
L. W. Osborne
Affiliation:
From the National Institute for Research in Dairying, University of Reading
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Extract

1. Spray-dried (Kestner process), roller-dried and evaporated milks were prepared commercially from one batch of raw milk.

2. The biological value of the proteins (nitrogen), vitamin B1 and the growth-promoting properties of the milks were measured by tests on rats.

3. Vitamin A and carotene, riboflavin and vitamin C were measured by physical and chemical methods at intervals in the course of storage for a year.

4. No significant difference was found between the biological values of the proteins (nitrogen) of the processed milks. The values ranged from 80 for evaporated milk to 84 for spray-dried milk.

5. The proteins (nitrogen) of evaporated milk were significantly less digestible (true digestibility 91) than those of spray-dried milk (true digestibility 94). The difference between either of those and roller-dried milk (true digestibility 93) was not significant.

Type
Original Articles
Information
Journal of Dairy Research , Volume 10 , Issue 2 , May 1939 , pp. 272 - 293
Copyright
Copyright © Proprietors of Journal of Dairy Research 1939

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