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Peptic-Tryptic Digestion of Rennet-Custards in Vitro

Milk Research Laboratory, The Children's Hospital of Philadelphia, Philadelphia, Pa.

ABSTRACT

Rennet-custards and ordinary untreated milks were subjected to experimental study in vitro to investigate the possible influence of rennin upon digestibility. The degree of digestibility was measured by the amount of soluble nitrogen which appeared in the whey after the milks had been ex-posed to pepsin-hydrochloric acid-(peptic) digestion followed by pancreatinbile (tryptic) digestion.

Different combinations were investigated. When strong peptic digestion was followed by strong tryptic digestion, practically no differences between the two types of milk were detectable. The same result was obtained when both peptic and tryptic activity were markedly reduced. Under intermediate digestive conditions, however, faster digestion of the rennet-custards was noticeable. For example, after the first 60 minutes of tryptic digestion, an average of 18 per cent more casein was digested in the rennet-custards than in the controls. This difference became less marked after 2 hours of digestion.

It may be concluded, therefore, that under certain experimental conditions, rennin treatment of milk speeds up digestion. It seems likely that a similar effect would take place in vivo under corresponding conditions.