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Milk Proteins pp 237-237 | Cite as

Effect of Technological Treatments of Milk on Gastric Digestion

  • P. Garnier
  • B. Savalle
  • G. Miranda
  • J.-P. Pélissier

Abstract

Technological treatments of milk modify its digestibility. Coagulation plays an important role during the first part of digestion which takes place in the stomach. To compare the effects of technological treatments of milk on the gastric emptying of proteins and peptides, three diets were studied: crude skim milk, pasteurized skim milk (95 °C, 45 s), and skim yoghurt. In the preruminant calf (monogastric) all effluents leaving the stomach during 12 h were collected and analyzed for amino acid composition, N emptying, NPN level, and identification of proteins and peptides (electrophoresis, HPLC).

Keywords

Acid Composition Gastric Emptying Amino Acid Composition Skim Milk Essential Amino Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Dr. Dietrich Steinkopff Verlag GmbH & Co. KG, Darmstadt 1989

Authors and Affiliations

  • P. Garnier
    • 1
  • B. Savalle
    • 1
  • G. Miranda
    • 1
  • J.-P. Pélissier
    • 1
  1. 1.Station de Recherches LaitièresINRAJouy-en-JosasFrance

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