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Bioavailability of Calcium in Heat‐Processed Milk
Author(s) -
WEEKS C. E.,
KING R. L.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13021.x
Subject(s) - bioavailability , calcium , pasteurization , chemistry , food science , phosphorus , excretion , absorption (acoustics) , biochemistry , biology , materials science , pharmacology , organic chemistry , composite material
Bioavailability to rats of calcium in milk subjected to the DASI Free Falling Film system (UHT) of pasteurization was compared with the bioavailability of the mineral in raw, high temperature‐short time pasteurized, and stored UHT milks. In two other studies, the calcium in the milks was equilibrated with 47 Ca. Intestinal absorption (both uncorrected and corrected for endogenous fecal excretion) and femoral deposition of calcium were measured. In another study, femur calcium was determined in rats deriving calcium and phosphorus exclusively from the milks. No significant effects were attributable to heat treatment.