Effect of Homogenization on Protein, Fat Structure and in vitro Protein Digestibility in Milk

Superiority of homogenized milk over non-homogenized is always a debatable subject. In this study 3 different samples of non-homogenized bovine milk samples (NH1, NH2 are market samples and NH3 is unpasteurized milk obtained from local dairy farm) and homogenized milk samples (H1, H2 and H3 milk samples are market samples), were analysed.

These samples were analysed to understand their digestive behaviour by studying fat and protein distribution, clot formation, pH variation and digestibility of protein in both unboiled and boiled condition.

In boiled and unboiled conditions of non-homogenized and homogenized milk samples, clot formed are different after treatment with digestive enzymes. This difference is also observed in pH study of non-homogenized milk because of structure of coagulum. In clot study, boiled and unboiled milk did not show much difference. Clot weight decreased as compared to 0-time point as gastric digestion progressed. Difference was found between boiled and unboiled sample for protein digestion in case of non- homogenized milk, although not much difference is observed in homogenized milk except for H1. Protein digestion of H2 homogenized mixed milk was found to be superior over rest of the sample.