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359. A note on the effect of the temperature of pre-heating of spray-dried whole milk on the biological value of its proteins

Published online by Cambridge University Press:  01 June 2009

K. M. Henry  and
S. K. Kon
K. M. Henry
Affiliation:
The National Institute for Research in Dairying, University of Reading
S. K. Kon
Affiliation:
The National Institute for Research in Dairying, University of Reading
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Extract

Previous work from this laboratory has indicated that the biological value of the proteins of milk is not affected by pasteurization (1), by evaporation and condensation (2) or by spray or roller-drying (3). Sterilization (4), on the other hand, caused a statistically significant decrease of 6% in the biological value; with this process heating at a high temperature is more prolonged than in the other forms of heat treatment.

It was of interest to find out whether the difference of 30°F. in the pre-heating temperature of the spray-dried whole milks described by White, Smith & Lea (5) in the preceding paper would have any effect on the biological value of the proteins.

Type
Original Articles
Information
Journal of Dairy Research , Volume 15 , Issue 1-2 , June 1947 , pp. 140 - 141
Copyright
Copyright © Proprietors of Journal of Dairy Research 1947

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References

REFERENCES

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