Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion

Coagulation of milk in the stomach is first crucial step its digestion. Using a human gastric simulator, dynamic digestion goat and sheep skim were compared with that cow milk, focusing particularly on their physical characteristics. The contents analyzed for changes dry matter microstructure, extent protein study revealed from all species formed curd within 15 min digestion, at which time pH was ~6.1 to 6.3. Compared clots lower higher, respectively, due differences total solids contents. Microstructural analysis showed that, as progressed, clot structure became more cohesive, along decrease moisture content, turn affected breakdown hydrolysis caseins by pepsin; this phenomenon similar species. However, retained appeared be than those clots. In addition, relative firmness higher end pattern pepsin species, despite proportions different proteins. provided insight into coagulation kinetics under vitro conditions.