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Figure 2.
In vitro digestion of caseins in raw milks from bovine (♦), caprine (■), human (▲) and equine (●) species by HGJ at pH 2.5/37 °C for 30 min and HDJ at pH 8.0/37 °C for 5, 15 and 30 min. Values are obtained by ImageQuant. Start: Undigested milk, step 1: HGJ pH 2.5/37 °C for 30 min; step 2: HDJ pH 8.0/37 °C for 5, 15 and 30 min. Error bars are omitted for clarity.