Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

Effects of Milks by various Heat Treatment on Growth and Protein and Calcium Metabolism of Rats

우유의 열처리 정도가 흰쥐가 성장, 단백질 및 칼슘 대사에 미치는 영향

  • 이정아 (전남대학교 식품영양학과)
  • Published : 1995.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigates the supplementing effects of milks by various heat treatment on growth performance and protein and calcium metabolism of rats. For 4 weeks, raw, LTLT-HTST-and UHT-processed milks were given to rats which fed on a calcium free, semi-synthetic diet containing 5%casein. There were no significant differences among the experimental groups in weight gain, feed efficiency ratio and the serum level of total protein and calcium. Also, no significant differences were showed in protein efficiency, nitrogen balance, apparent protein digestibiltiy and the contents of weight and calcium of the left femur as well as 2 incisors. However, the biological value of protein in the UHT-milk group was significantly higher than that of the raw-milk group. The apparent calcium digestibility and calcium balance in the UHT-milk group were higher than those in the raw-, LTLT- and HTST-milk groups. The weight of left femur in all the groups supplemented with various heat-treated milks was significantly impair the nutritive value of protein and calcium in milk. Futhermore, UHT-processing may improve the bioavailability of protein and calcium in milk.

Keywords

References

  1. J Dairy Sci v.45 Kcasein-beta-lactoglobulin interaction in solution when heated Zittle,C.A.;Thompson,M.P.;Custer,J.H.;Cerbulis,J.
  2. 한국유가공연구 v.6 Nurtritional value of UHT milk Renner,E.
  3. 전남대학교 석사학위논문 열처리한 우유중 질소화합물의 변화 이석래
  4. Japanese J Dairy Food Sci v.30 Changes and keeping quality of cow's milk by various heat treatment Nakanishi,T.
  5. New Zealand J Dairy Sci Technol v.15 Effect of heat treatment on the proteins of pasteurized skim milk Creamer,L.K.;Mateson,A.R.
  6. 한국유가공연구 v.3 가열에 의한 유단백질과 칼슘의 성분 변화 김영찬
  7. 한국유가공연구 v.6 우유의 단백질 및 칼슘에 대한 가열의 영향 伊藤폐敏
  8. J Dairy Res v.51 Reviews of the progress of dairy science : The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100-150˚C Buton,H.
  9. J Dairy Sci v.55 Effects of heat treatment and subsequent storge on the concentration of ionized calcium in skim milk Muldoon,P.J.;Liska,B.J.
  10. J Dairy Sci v.37 A study of the effect of heat upon ionic availability in milk Baker,J.M.;Gehrke,C.W.;Affsprung,H.E.
  11. J Dairy Sci v.51 Ionic calcium in milk and whey Demott,B.J.
  12. J Dairy Sci v.52 Calcium ion concentration in milk, whey and β-lactoglobin as influenced by ionic strength, added calcium, rennet concentration and heat Demott,B.J.
  13. J Dairy Sci v.41 Calcium ion concentration in milk Tessier,H.;Rose,D.
  14. J Dairy Res v.8 The Nutritive value of raw and pasteurized milk for mice Wilson,G.S.;Maier,I.
  15. J Dairy Res v.11 The problem of variations in the growth-promoting value of milk for rats Bartlett,S.;Henry,K.M.;Kon,S.K.
  16. J Agr Food Chem v.2 Factors affecting the nutritive value of cow's milk Bixby,J.N.;Bosch,A.J.;Elvehjem,C.A.;Swanson,A.M.
  17. J Dairy Res v.23 The effect of commercial sterilization on the nutritive value of milk as determined in experiments with rats and baby pigs De Groot,A.P.;Engel,C.
  18. Milchwiss v.39 Zum Einfluss unterschiedlicher technologischer Behandlung von Milch aufdie Verdauungsvorgaenge im Magen.Ⅱ. Magenpassage verschiedener Milchinhaltsstoffe. Meisel,H.;Hagemeister,H.
  19. Milchwiss v.39 Zum Einfiuss unterschiedlicher technologischer Behandlug von Milch auf die Verdauungsvorgaenge im Magen. V. Lipolysis im Magem Timmen,H.;Precht,D.
  20. Milchwiss v.39 Zum Einfluss unterschiedlicher technologischer Behandlungvon Milch auf die verdauungsvorgange im Magen. VI. Messungen von Aminosaeure-und Harnstoffgehalten im Blut : Schlussfolgerungen zur ernahrungs physiologischen Bewertung Kaufmann,W.
  21. Br J Nutr v.14 The effect of heat treatment on the nutritive value of milk for the young calf. The effect of ultra-high-temperature treatment and of pasteurization Shillam,K.W.G.;Dawson,O.A.;Roy,J.H.B.
  22. Ernahrungsphysiologischer Vergleich von roher, pasteurisierter and ultrahocherhitzter Milch in einem langzeitversuch mit Ratten Sieber,R.;Rust,P.;Blanc,B.
  23. J Food Sci v.50 Bioavailability of calcium in heat-processed milk Weeks,C.E.;King,R.L.
  24. J Dairy Res v.7 The nutritive value of raw and pasteurized milk for calves. The assimilation and calcium Blackwwod,J.H.;Morris,S.;Wriht,N.C.
  25. Public Health Reports v.47 Do children who drink raw milk thrive better than children who drink heated milk Frank,L.C.;Uark,F.A.;Haskell,W.H.;Miller,M.M.;Moss,F.J.;Thomas,R.C.
  26. Milk and Nutrition The effects of dietary supplements of pasteurized and raw milk on the growth and health of school children summary of researchers carried out by the committee and practical conclusions. Milk Nutrition Committee.
  27. Int Dairy Congr v.Ⅱ The effect of raw certified and HTST-pasteurized milk on the growth and health of infants and preschool children.XIV. Gram,L.;Natving,H.
  28. 한국유가공연구 v.6 우유의 UHT 열처리와 우유의 품질 Burton,H.
  29. 한국유가공연구 v.5 가열처리에 의한 우유의 생화학적 변화 정충일
  30. 전남대학교 논문집 v.29 열처리 방법에 따른 우유의 이화학적 변화에 관한 연구 이용규;김용성;홍윤호
  31. 한국낙농학회지 v.15 열처리에 의한 유단백질 성분 변화에 관한 연구 김석환;박상진;윤여창
  32. 전남대학교 논문집 v.30 저장중 초고온 멸균유의 이화학적 변화 홍윤호;이용규
  33. 임상병리 검사법 이삼열;정윤섭
  34. Am J Clin Path v.45 Determination of serum calcium by means of ortho-cresolphthalein complexone Connerty,H.V.;Briggs,A.R.
  35. Association of official analytical chemists(13th ed) Offical methods of analysis. AOAC
  36. J Biol Chem v.193 Protein measurement with the Folin phenol reagent Lowry,O.H.;Rosebrough,N.J.;Farr,A.L.;Randall,R.J.
  37. Am J Clin Path v.28 A simple spectrophotometric method for the determination of calcium Ferro,P.V.;Ham,A.B.
  38. Proc Soc Biol & Med v.97 Determination of calcium in biologic material by the chloranilate method Chiamori,N.;Henry,R.J.
  39. Am J Clin Path v.28 A simple spectrometric method for the determination of calcium Ferro,P.V.;Ham,A.B.