Effect of Technological Treatments of Milk on Gastric Digestion
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).