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Heat-Induced Milk Gels. IV. Nutritional Evaluation

¹ Food Research Institute, Research Branch, Canada Department of Agriculture, Ottawa
, and² Department of Nutrition, School of Hygiene, University of Toronto, Toronto, Canada

ABSTRACT

Gels (50%) obtained by heating skim-milk at 100 C for 10 min retained the nutritional value of milk as tested onrats, though the total and available lysine contents decreased by 9 and 17%. Heating at 100 C for 90 min decreased the protein efficiency ratio of the gelled product by 21%. Autoclaving 5m milk suspensions at 120 C for 10 min decreased protein efficiency ratio by 15% and destroyed 23% of total and 34% of available lysine. Autoclaving at 120 C for 90 min decreased protein efficiency ratio by 77% and destroyed 49% of total and 60% of available lysine. A loss of cystine was also noted in the gelled product.