Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > D
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Digestion of milk protein and milk fat

Code: 9781801464338
Aiqian Ye, Riddet Institute, Massey University, New Zealand

Chapter synopsis: Milk is a nutrient-rich and well-balanced food containing high-quality proteins with super-digestibility. The dairy products produced from milk make an important contribution to the total dietary supply of nutrients. However, the digestion and absorption of nutrients not only is based on the high quality and the content of individual nutrients in the diet but also is largely determined by the structure and matrix of the food. Depending on the processing treatments during the manufacture of dairy products, there may be different structural modifications of the milk proteins and fat. Structural modifications can also occur because of interactions between milk components and physiological components. The structure of the clot formed under gastric conditions, which influences the digestion of protein and fat during gastrointestinal digestion, and the effect of the processing conditions on the coagulation and the structure of the clot are discussed through a summary of recent studies in the field.

DOI: 10.19103/AS.2022.0099.23
Table of contents 1 Introduction 2 Digestibility of milk proteins 3 Digestion behaviour of milk proteins 4 Behaviour of milk fat globules during digestion 5 Digestion of milk lactose 6 Conclusion 7 Where to look for further information 8 References

Also in D

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings