“…Modified structure of milk curd in the stomach, with reduced aggregation of casein and fat as compared with raw or pasteurized milk, was confirmed when 'minipigs' were fed UHT-treated homogenized milk (Buchheim, 1984). This modified structure led to changes in the rate of proteolysis of the milk proteins (Pfeil, 1984), and to higher levels of amino acids and urea in the blood serum after feeding UHT milk (Kaufmann, 1984).…”