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A Biochemical Study of Irradiated Milk

Department of Agricultural and Biological Chemistry, The Pennsylvania State College, State College, Penna.

ABSTRACT

A biochemical study has been made of milk and butter from milk treated with a heavy dose of ultraviolet light. Controls of non-irradiated milk and butter were also run. There is very little change in the composition of milk due to irradiation. Butter from irradiated milk has a shorter induction period for oxidation than that from non-irradiated milk. The variation in fat constants is slight. Digestion studies in vitro with pepsin and trypsin indicate a slight speeding up of digestion during the early stages of the process. This may be due to a destruction of anti-enzymes by ultraviolet irradiation. Normal irradiation by the method described would likely produce no detectable change in the composition or digestibility of milk.