EFFECTS OF VARYING DEGREES OF HEAT TREATMENT ON MILK PROTEIN AND ITS NUTRITIONAL CONSEQUENSES

Schmidt, E. (Department of Paediatrics, University of Dusseldorf, GFR). Effects of varying degrees of heat treatment on milk protein and its nutritional consequences. Acta Paediatr Scand, Suppl. 296:41, 1982. — The loss of essential protein-nutrients by heat treatment of formula products has largely been eliminated by modern techniques employed by the food industry. Heat treatment of human milk reduces the biological activity of protein-like antimicrobial factors, but pasteurisation preserves most of the IgA-activity. Little is known about possible nutritional effects on low birthweight infants of heat treatment of human milk. In one study no impairment in nitrogen absorption or retention was observed.