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Alteration of Nutritive Value Resulting from Processing and Fortification of Milk and Milk Products¹

Department of Food Science and Nutrition, University of Missouri, Columbia 65201

ABSTRACT

Introduction

Milk in its natural form is almost unique as a balanced source of man's dietary needs. The various steps in processing and storage necessary for efficient distribution and utilization have a measurable impact on some specific nutrients. Milk also provides a convenient and useful vehicle for addition of certain nutrients to man's diet. These points will be discussed from a review of published data and research in progress.

Some form of heat treatment is used in preparing practically all milk products for use by consumers. Typically, this ranges from mild heat treatments such as pasteurization at 71.1 C for 16 s to sterilization at 135 C for 5 s. Additional cooling, freezing, or heating exposures normally occur, varying widely depending on the specific milk product, the food application in which it is used, the duration of the storage and distribution cycle, and the method of food preparation. Generally, most nutrients in milk are remarkably stable under this variety of exposures.

¹ Presented at the sixty-eight annual meeting of the American Dairy Science Association, Washington State University, Pullman, June 27, 1973.