Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 Â°C/15 s), homogenized (200/20 bar at 65 Â°C)-pasteurized, and homogenized-heated (95 Â°C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the...
Dynamic in vitro gastric digestion of sheep milk: influence of homogenization and heat treatment.
Aiqian Ye, Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand. E-mail A.M.Ye@massey.ac.nz
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Zheng Pan, Aiqian Ye, Siqi Li, Anant Dave, Karl Fraser, Harjinder Singh; Dynamic in vitro gastric digestion of sheep milk: influence of homogenization and heat treatment.. IFIS Food and Health Sciences Database 2022; doi:
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