Abstract
THE heat treatment to which milk is subjected during drying causes some combination between the ɛ-amino groups of lysine and lactose, which renders such lysine unavailable for nutritional purposes. Since drying conditions on rollers are more severe than in a spray chamber it is possible that there is less available lysine in roller-dried than in spray-dried powder. A series of available lysine determinations was made on both types of powder from a number of factories to discover the extent of the loss of this essential amino-acid and to learn whether such losses are sufficient to cause any deficiency under normal conditions of feeding.
Similar content being viewed by others
Article PDF
References
Carpenter, K. J., Ellinger, G. M., Munro, J. I., and Rolf, E. J., Brit. J. Nutrition, 11, 162 (1957).
Rao, S. R., Carter, F. L., and Frampton, V. L., Anal. Chem., 35, 1927 (1963).
United States National Research Council Bulletin 254, The Composition of Milks (1953).
Holt, jun., L. E., and Snyderman, S. E., in Protein and Amino-Acid Requirements in Early Life, by Holt, jun., L. E., et al. (New York University Press, 1960).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
MACDONALD, F. Available Lysine Content of Dried Milk. Nature 209, 1134 (1966). https://doi.org/10.1038/2091134a0
Issue Date:
DOI: https://doi.org/10.1038/2091134a0
This article is cited by
-
Bildung und Stabilit�t von Amadori-Verbindungen in wasserarmen Lebensmitteln
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung (1979)
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.