Reciprocal interacting effects of proteins and lipids during ex vivo digestion of bovine milk

Human gastrointestinal enzymes were used to study the interacting effects of ex vivo protein and lipid digestion of skimmed bovine milk, homogenised full fat bovine milk and ultrafiltrate permeate reconstituted with bovine milk fat (UFMF). The β-lactoglobulin protein was resistant to digestion in homogenised full fat milk, but readily digested in skimmed milk. During digestion, 37% of the neutral lipids in full fat milk and 16% in UFMF underwent lipolysis. Lipolysis of unsaturated fatty acids in both homogenised full fat milk and UFMF was 30% higher than for saturated fatty acids.