A note on the availability of the calcium of milk submitted to ultra-high-temperature sterilization with or without subsequent in-bottle sterilization

The effect of ultra-high-temperature (U.H.T.) sterilization and of subsequent in-bottle sterilization on the availability of milk calcium has been studied in experiments with rats. The heated milks and the raw milk from which they were prepared were freeze-dried and added to a diet low in Ca so that...

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Bibliographic Details
Published in:Journal of dairy research 1960-02, Vol.27 (1), p.77-80
Main Authors: Henry, Kathleen M., Toothill, Joyce
Format: Article
Language:English
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Summary:The effect of ultra-high-temperature (U.H.T.) sterilization and of subsequent in-bottle sterilization on the availability of milk calcium has been studied in experiments with rats. The heated milks and the raw milk from which they were prepared were freeze-dried and added to a diet low in Ca so that the resulting diets contained some 0·11% Ca and 0·42% P. Ca retention by groups of six litter-mate male weanling rats was 98·4, 98·4 and 98·5% respectively from diets containing raw milk, U.H.T.-treated milk and milk treated by U.H.T. followed by in-bottle sterilization. It is clear that these processes did not affect the availability of milk Ca.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900010141