Abstract
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.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
15 articles.
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