Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-12-02T19:19:50.514Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  01 June 2009

Kathleen M. Henry  and
Joyce Toothill
Kathleen M. Henry
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Joyce Toothill
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 1 , February 1960 , pp. 77 - 80
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Association of Official Agricultural Chemists (1955). Official and Tentative Methods of Analysis, 8th ed. p. 114. Washington, D.C.: Association of Official Agricultural Chemists.Google Scholar
Burton, H. (1958). J. Dairy Res. 25, 75.Google Scholar
Chapman, H. R., Ford, J. E., Kon, S. K., Thompson, S. Y., Rowland, S. J., Crossley, E. L. & Rothwell, J. (1957). J. Dairy Res. 24, 191.Google Scholar
de Loureiro, A. (1931). Arch. Pat., Lisboa, 3, 72.Google Scholar
Hanson, W. C. (1950). J. Sci. Fd Agric. 1, 172.Google Scholar
Henry, K. M. (1957). Dairy Sci. Abstr. 19, 603, 691.Google Scholar
Henry, K. M. & Kon, S. K. (1937). Milk and Nutrition, part 1, p. 9. Reading: National Institute for Research in Dairying.Google Scholar
Henry, K. M. & Kon, S. K. (1939). Biochem. J. 33, 173.Google Scholar
Henry, K. M. & Porter, J. W. G. (1959). Proc. XVth Int. Dairy Congr. 1, 425.Google Scholar
Kitson, R. E. & Mellon, M. G. (1944). Industr. Engng Chem. (Anal.), 16, 379.Google Scholar
Shields, J. B., Fairbanks, B. W., Berryman, G. H. & Mitchell, H. H. (1940). J. Nutr. 20, 263.CrossRefGoogle Scholar
Steggerda, F. R. & Mitchell, H. H. (1941). J. Nutr. 21, 577.CrossRefGoogle Scholar