The use of milk subjected to a sterilization process marked with the abbreviation UHT (Ultra High Temperature) is as valuable as other types of milk. What’s more, scientists from France have found that proteins contained in milk subjected to this type of heat treatment process are faster
Researchers in the Netherlands argue that the use of fresh milk brings with it the possibility of providing a less processed protein that is not denatured by the treatment process and which is more valuable to the body. However, the French researchers decided to check if the Dutch were right and used thirty volunteers to participate in the test.
Participants were divided into three groups, which were supposed to drink half a liter
– pasteurized milk, filtered microfiltered, UHT sterilized milk.- pasteurized milk
– microfiltered milk
– sterilized UHT milk
Researchers measured the concentration of amino acids in the blood and observed how the body deals with the proteins provided by individual forms of milk.
The proteins contained in UHT milk are digested faster and the concentration of amino acids in the blood is higher. This means that proteins subjected to the sterilization process are used in a larger quantity than proteins contained in other milk forms.
The heat treatment process most likely affects the weakening of peptide bonds of proteins, thanks to which their digestibility is much faster.
When we want to use proteins with prolonged absorption time, we should use pasteurized milk.
The use of UHT milk in the perinatal period once again confirms its suitability for increasing the metabolic capacity of the body. Milk-based cocktails and extra proteins are a great combination to achieve the effect of an anabolic shakes.