Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment.

The protein contents of the raw and pasteurized milks remained nearly constant at around 43% during the digestion period, whereas those of the homo–past and homo–heat sheep milks showed a decreasing trend as the digestion progressed, especially after 60 min.

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Those in the raw and pasteurized sheep milks decreased slightly during the first 120 min of digestion and then stayed almost unchanged on prolonged digestion, whereas the homo–past and homo–heat sheep milks showed an increasing trend over the whole digestion.

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