Location: Dairy and Functional Foods ResearchTitle: Impact of processing on the digestibility of milk Author
|Ren, D. - Zhejiang University|
|Van Hekken, Diane|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/9/2016
Publication Date: 3/16/2016
Citation: Tunick, M.H., Ren, D.X., Van Hekken, D.L., Bonnaillie, L., Kwoczak, R., Tomasula, P.M. 2016. Impact of processing on the digestibility of milk. Meeting Abstract. 2016 Northeast Pasture Consortium Annual Meeting. Book of Abstracts.
Technical Abstract: Processing of milk by homogenization and pasteurization causes changes in the milk proteins and fats, but there is little information about whether these changes affect milk digestibility. In this study, whole and skim milk samples were processed and compared to raw milk after all samples had undergone simulated human gastric and intestinal digestion. Whole milk that had been homogenized and had the highest heat treatment (UHT) was more digestible than raw whole milk, and skim milk that had been pasteurized was more digestible than raw skim milk. Digestion also released several peptides from the milk proteins that may enhance the bioavailability of calcium. The results provide new insights into how humans digest milk.