1951
DOI: 10.1093/jn/44.1.51
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The Effect of Heat Treatment on the Nutritive Value of Milk Proteins I. Evaporated and Powdered Milks

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Cited by 21 publications
(9 citation statements)
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“…With 10 rats per group, the difference is too small to be significant a t the 1% level in most of the comparisons. These data largely confirm those of Cook et al ( 5 ) . The trials with cysteine were immediately productive in showing that the milk proteins were deficient in the sulfur amino acids for rat growth.…”
Section: Nsupporting
confidence: 91%
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“…With 10 rats per group, the difference is too small to be significant a t the 1% level in most of the comparisons. These data largely confirm those of Cook et al ( 5 ) . The trials with cysteine were immediately productive in showing that the milk proteins were deficient in the sulfur amino acids for rat growth.…”
Section: Nsupporting
confidence: 91%
“…Like the data of Cook et d. ( 5 ) , the data presented here, obtained by the rat growth method, show a loss of protein nutritive value produced by the sterilization of evaporated milk. These data differ from data obtained by nitrogen balance and rat repletion methods.…”
Section: Discussionsupporting
confidence: 80%
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“…Many authors have reported losses in the nutritional value of proteins heated in the presence of Carbohydrates, in cereals (Morgan & King, 1926;Morgan, 193 1 ;Mitchell & Block, 1946;Rosenberg & Roldenburg, 1951;Halevy & Guggenheim, 1953;Hepburn, Calhoun & Bradley, 1966), in soybean meal (Evans & Butts, 1949a, b, 1951Evans, Groschke & Butts, 1951;Iriarte & Barnes, 1966), in milk or milk products (McCollum & Davis, 1915;Cook et al, 1951;Kraft & Morgan, 1951;Schroeder et al, 1953), and in cake mixes (Block et al, 1946). The protein efficiency ratio of a cake mix, for example, fell from 3.5 to 2.4 during baking for 15 min at 200°C and to 0.8 after toasting at 130°C for 1 hr.…”
Section: Interaction With Carbohydratesmentioning
confidence: 99%