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”Pasteurisation, UHT treatment and homogenisation were commonly used to process milk, but Ahlborn wanted to know what these treatments meant for digestion and nutrient uptake.”
“She examined milk nutrient digestion and absorption in the gastrointestinal tract, finding the protein in UHT milk was digested the fastest, followed by the protein in pasteurised homogenised milk, then pasteurised non-homogenised and finally, raw milk.
Curd formation and stomach emptying of solid matter and lipids were also measured.
There were substantial differences in digestion of the fats and solid portions of the milks.
The research has created an understanding of how processing affects the gastric digestion of milk protein and how this could contribute to milk’s nutritional outcomes.
Ahlborn said the findings could lead to tailored milk products that delivered superior nutritional value to consumers with different nutritional needs, such athletes or the elderly.
“As the global population grows and ages, the need for quality nutrition is paramount and this research could contribute to meeting this need.”