A dilatometric method for studying the “in vitro” digestibility of milks

Summary

• 1. It has been shown that “in vitro” digestions of milk can be dilatometrically followed not only with greater ease and accuracy but also with considerable economy of research material. A strict proportionality between the dilatometric depression and the release of amino nitrogen has been shown to exist for three different concentrations of milk and casein.

• 2. The behaviour of the casein particle in cow’s milk towards tryptic digestion does not appear to be different from that of the casein particle in artificial solution. A dilatometric study of the rate of digestion of milks from other sources and of those subjected to various chemical and physical treatments, is now in progress.