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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
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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.

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

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References

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