Nutritional Value Of Milk Research Articles

Section D. nutritive value of milk and milk products. Fat soluble vitamins in milk and milk products

Section D. nutritive value of milk and milk products. Fat soluble vitamins in milk and milk products

Section D. Nutritive value of milk and milk products. Water-soluble vitamins in milk and milk products

Section D. Nutritive value of milk and milk products. Water-soluble vitamins in milk and milk products

Some Aspects of the Nutritive Value of Milk and of the Effect of Processing

Some Aspects of the Nutritive Value of Milk and of the Effect of Processing

Section D. Nutritive value of milk and milk products: Part I. Nutritive value of milk proteins

Section D. Nutritive value of milk and milk products: Part I. Nutritive value of milk proteins

Section D. Nutritive value of milk and milk products: Part 2. Water-soluble vitamins in cow's milk and milk products

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Section D. Nutritive value of milk and milk products: Part 1. Nutritive value of milk for man, and fat-soluble vitamins in milk

Section D. Nutritive value of milk and milk products: Part 1. Nutritive value of milk for man, and fat-soluble vitamins in milk

The effect of hydrogen peroxide on the nutritive value of milk

SummaryTreatment of milk with 0·05% (w/v) H2O2 for 8 h at 24°C had no significant effect on the concentrations of seven of the B-complex vitamins or of the fatsoluble vitamins A and E or of carotene. Rat tests showed that the nutritive value of the milk proteins was slightly reduced. This finding was confirmed by microbiological tests with Streptococcus zymogenes, which also showed that the loss was probably connected with that of methionine. The concentration of H2O2 used was effective in controlling bacterial growth during the incubation period, even in a sample of milk with a high initial bacterial count.

Section D. Nutritive value of milk and milk products

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Section D. Nutritive value of milk and milk products

Section D. Nutritive value of milk and milk products

Section D. Nutritive value of milk and milk products

Section D. Nutritive value of milk and milk products

633. The effect of commercial sterilization on the nutritive value of milk as determined in experiments with rats and baby pigs

1. The nutritive value of milk sterilized according to the Stork procedure has been studied in laboratory experiments by the method of Mitchell, the rat-repletion method and growth trials with rats and baby pigs.2. Determinations of biological value of the milk proteins with three groups of six rats by the Mitchell method yielded mean values of 87·0, 88·0 and 85·1 for raw, pasteurized and sterilized milk respectively. The corresponding digestibilities amounted to 96·8, 96·3 and 94·4. The differences were not statistically significant.3. The relative nutritive value of the three types of milk for the repletion of protein-depleted rats was studied with three groups of eight rats. The average weight gain on feeding daily 40 ml. of either raw, pasteurized or sterilized milk during 5 days was 27·7, 26·3 and 22·9 g. respectively. Again these differences were not statistically significant.4. No differences in growth rate were obtained if three groups of twelve male and twelve female young rats were fed on raw, pasteurized or sterilized milk supplemented with trace minerals for a period of 6 weeks. The growth rate of rats on exclusive milk diets was, however, far below normal.5. In growth experiments with baby pigs, fed equal amounts of pasteurized or sterilized milk supplemented with trace minerals, small but statistically non-significant differences in weight gain were found, in favour of the pasteurized milk. The average weight gain on sterilized milk in four separate growth trials amounts to 97, 95, 98 and 98% of that on pasteurized milk. The average 3% less gain on sterilized milk was ascribed partly to more difficult adaptation and less intake of milk solids.6. These experiments failed to demonstrate a significant decrease in nutritive value of milk sterilized according to the Stork procedure.

Biochemical and Nutritional Effects of Lysine-Reinforced Diets

Studies were initiated to determine whether or not the nutritive value of milk could be improved by lysine supplements. Fifteen infants (127 months) were studied for periods ranging from 9 to 21 weeks. These children were fed standard fresh or evaporated milk formulae with supplementary foods in accord with prevailing pediatric practice. The vitamin and mineral content of the diet was as high as, or higher than, the recommended levels. The lysine-supplemented diet periods were from 34 weeks duration and were preceded and followed by control periods of equal duration. The supplement was given as L-lysine, HCl at the rate of 100 mg. of lysine/Kg./day. The biochemical effects of the lysine supplements were determined in terms of anthropometric and body weight changes, nitrogen balance, hemoglobin, total plasma protein, and blood lysine levels. Comparable and parallel measurements were done on 9 infants (218 months) who received no lysine supplement during observation periods which ranged from 320 weeks. The results of our studies showed that the body weight and nitrogen balances of 5 of the 15 infants were markedly improved by the lysine supplement. Six of the children showed no spectacular weight gains, but urinalyses showed that more nitrogen was retained than before the lysine was added, indicating that these children gained in strength and sturdiness. Blood protein levels also increased during this period. The remaining 4 infants showed no observable improvement when lysine was added to their diet, indicating that lysine-fortified diets are only effective with children who are not getting adequate nourishment from their food. The growth rate of these 4 infants was already well above average. The results of these studies bear the implication that the nutritional value of many infant foods, including cows milk, can be substantially improved by small additions of lysine.

Nutritive Value of Milk, Factors Affecting the Nutritive Value of Cow's Milk

Nutritive Value of Milk, Factors Affecting the Nutritive Value of Cow's Milk

Section D. Nutritive value of milk and milk products

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Heat Processing and the Nutritive Value of Milk and Milk Products

Heat Processing and the Nutritive Value of Milk and Milk Products

Section D. Nutritive value of milk and milk products

Section D. Nutritive value of milk and milk products

Section D. Nutritive value of milk and milk products

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THE HIGH NUTRITIVE VALUE OF SKIM MILK

Medical Journal of AustraliaVolume 1, Issue 18 p. 457-459 Original Article THE HIGH NUTRITIVE VALUE OF SKIM MILK R. C. Hutchinson D.Sc., R. C. Hutchinson D.Sc. Peter's Dairy Research LaboratoriesSearch for more papers by this author R. C. Hutchinson D.Sc., R. C. Hutchinson D.Sc. Peter's Dairy Research LaboratoriesSearch for more papers by this author First published: 01 May 1945 https://doi.org/10.5694/j.1326-5377.1945.tb54854.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume1, Issue18May 1945Pages 457-459 RelatedInformation

ASCORBIC ACID, RIBOFLAVIN AND THIAMINE CONTENT OF COW'S MILK

With the present curtailment of the supply of meat and meat products more reliance must be placed on milk as a protective food in the human diet. The data that have been obtained from numerous investigations of the nutritive value of milk show that it contains protein of high biologic value, fat which can be completely digested and minerals and vitamins that are extremely important in the daily diet, particularly in the diet of small children. Since milk is such an important food, many studies have been made of the factors that influence its nutritive value; and it is generally agreed that under normal conditions changing a cow's ration does not cause any significant changes in the protein, fat and mineral composition of the milk. However, a review of the literature shows that there is lack of agreement regarding the effect of changing a cow's ration on the vitamin content

Dr. E. C. V. Mattick

DR. ELFREIDA C. V. MATTICK (née Cornish) died in Reading on July 19, 1943. She was educated at Colston's School, Bristol, and took her qualifying degrees at the University of Bristol, working with Prof. J. W. McBain on a thesis dealing with the colloidal properties of soap solutions. She later took her doctorate at the same University. But she will best be remembered for her very long association with the National Institute for Research in Dairying at Shinfield, where she took up work on a Ministry of Agriculture Scholarship in 1913. For thirty years, but for a few months, she worked at Shinfield ; in earlier years with Dr. Stenhouse Williams and Mr. J. Golding on the effects of heat treatment on the nutritive value of milk and later on the chemical changes taking place in the ripening of cheese, on the fat-splitting enzymes present in milk and milk products, on vegetable sources of rennet and on many other chemical and biochemical problems of practical importance in dairying.