Nutrient content of liquid milk

Scott, K. John; Bishop, Dinah R.; Zechalko, A; Edwards-Webb, J. D.; Jackson, Patricia A.; Scuffam, David

doi:10.1017/s002202990002330x

Cited by 44 publications

(6 citation statements)

References 23 publications

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“…Vitamins of the B-complex were measured by microbiological assay as described by Scott et al (1984). Vitamin C was assayed fluorimetrically by the method of Deutsch & Weeks (1965).…”

Section: Methodsmentioning

confidence: 99%

Nutritional value of yogurt

Hewitt

Bancroft

1985

Journal of Dairy Research

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Yogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk. The concentration of most vitamins was less in yogurt than in milk and was most noticeably so for biotin which was 60 % less. The effect on folic acid content was inconsistent. In nutritional experiments with rats, high values for true digestibility, biological value and net protein utilization were obtained for both yogurt and its base milk, only minor differences being apparent between the two materials. In growth tests with rats, yogurt was not found to be consistently superior to the base milk when the milk was subjected to a double heat treatment to reduce bacterial contamination. Yogurt did not confer a nutritional advantage on fresh milk in this respect.Fermented dairy products are widely regarded as being health-promoting and this is especially true of yogurt. Fermentation may improve the nutritional value of milk per se, or the consumption of live organisms may affect the bacterial flora of the gastrointestinal tract to the benefit of the host. Support for the special properties of yogurt is evident from the work of Hargrove & Alford (1978), who found in studies with young rats fed on a number of fermented dairy products that yogurt increased growth rate and food conversion efficiency (FCE; weight gain/weight of food eaten on a dry matter basis). So far this effect has not been explained satisfactorily. An attempt has been made, therefore, to confirm these findings as part of a larger study of the value of fermented dairy products from nutritional and bacteriological viewpoints. The effects of such fermentation on protein quality and on the concentrations of water-soluble vitamins were also investigated.A part of the present study which dealt with the effect of the consumption of yogurt on the gut flora has already been reported (Garvie et al. 1984). MATERIALS AND METHODS Yogurt and base milkFor expt 1, base milk and yogurt which were made from the same batch of raw milk were supplied weekly by a commercial dairy (Unigate, London).

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“…Vitamins of the B-complex were measured by microbiological assay as described by Scott et al (1984). Vitamin C was assayed fluorimetrically by the method of Deutsch & Weeks (1965).…”

Section: Methodsmentioning

confidence: 99%

Nutritional value of yogurt

Hewitt

Bancroft

1985

Journal of Dairy Research

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“…Urea and NH 3 were determined in milk as described by Ceriotti (1971) and by liberation with K 2 CO 3 (Conway, 1957) followed by colorimetric determination with Nessler's reagent, respectively. Vitamins were determined as described by Scott et al (1984).…”

Section: Methodsmentioning

confidence: 99%

Chemical characterization of milk concentrated by ultrafiltration

Green

Scott

Anderson

et al. 1984

Journal of Dairy Research

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SummaryWhole milks concentrated 1·5–4-fold and acidified and citrated milks concentrated 2·8-fold by ultrafiltration at 50 °C were analysed for chemical changes relevant to further processing, storage or nutrition. Fat and protein were entirely retained in the concentrate. The retention of water-soluble vitamins, Ca, Mg, phosphate and trace minerals depended on the proportion bound to the protein. Ascorbic acid was rapidly destroyed during concentration. Because of the differential retention of nitrogenous components, protein comprised a progressively higher proportion of the total N as the milk became more concentrated. No denaturation of whey protein or disruption of casein micelles was detected during concentration of whole milk, but some solubilization of the casein occurred after citration. Reduction of fat globule size occurred early in the concentration process, damage to the fat globule membrane was indicated and the milk became more susceptible to lipolysis. Apart from a tendency for preacidified or precitrated concentrates to gel, no change in the susceptibility of the milks to heat damage was detected.

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“…Samples of skimmed and whole milk were collected from thirteen dairies in England, Scotland and Wales on four occasions between November 1990 and July 1991, in order to investigate seasonal and regional differences. The choice of dairies was based on those used in a previous survey of milk (Scott et a/. 1984).…”

Section: Collection and Preparation Of Milk Samplesmentioning

confidence: 99%

Iodine in British foods and diets

et al. 1994

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Levels of I were determined in selected foods and dietary supplements, and in samples of the British 'Total Diet'. The average concentration of I in British milk collected in thirteen areas on four occasions during 1990 and 1991 was 150 pg/kg (range 40-310 pglkg), compared with 230 pg/kg in 1977-79. No difference was found between skimmed and whole milk. Winter milk contained 210 pg/kg while summer milk contained 90 pg/kg. Regional differences were less pronounced than seasonal differences. Levels in fish and fish products were between 110 and 3280 pg/kg. Edible seaweed contained

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Nutrient content of liquid milk

Cited by 44 publications

References 23 publications

Nutritional value of yogurt

Nutritional value of yogurt

Chemical characterization of milk concentrated by ultrafiltration

Iodine in British foods and diets

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