Riddet Institute researcher Natalie Ahlborn’s pioneering study on the digestive effects of processed and unprocessed milk offers groundbreaking insights into how milk processing impacts digestion and nutrient absorption. Her research, funded by New Zealand’s Milk Means More programmed, revealed that UHT-treated milk digests faster than pasteurized, homogenized, or raw milk. These findings could lead to the development of tailored dairy products with enhanced nutritional benefits. Ahlborn’s work earned her recognition with the International Dairy Federation’s Early Career Scientist Prize.
A pioneering study on the digestive effects of various forms of processed and unprocessed milk by Riddet Institute researcher Natalie Ahlborn could lead to the creation of tailored dairy products with enhanced nutritional benefits. Conducted under the New Zealand Milk Means More research programme, funded by the Ministry of Business, Innovation and Employment, Ahlborn’s work sheds new light on how milk processing methods impact digestion and nutrient absorption.
Based at Massey University’s Riddet Institute, Ahlborn examined the effects of common milk processing techniques like pasteurization, UHT treatment, and homogenization. Her research revealed notable differences in how the body digests these processed milks. UHT-treated milk proteins were digested the fastest, followed by pasteurized and homogenized milk, while raw milk proteins were digested the slowest. This breakthrough could reshape how milk is processed to meet the nutritional needs of different individuals.
Her research went beyond protein digestion, measuring curd formation, stomach emptying, and the digestion of fats and solid portions in the milk. These findings could have far-reaching implications for the dairy industry, enabling companies to produce milk products tailored for specific health outcomes.
There is a lot of value in milk.
“It’s a great source of nutrition, and understanding how to get the most out of it could allow us to create products that are even more beneficial for people who need it the most.”
Ahlborn Based at Massey University’s Riddet Institute,
Ahlborn’s curiosity about why some people have trouble digesting milk proteins, despite the fact that different forms of milk have the same nutrient composition, led her to explore how processing changes the structure of milk’s proteins, fats, and micronutrients. Her work uncovered that while the nutritional content remains constant, structural changes in processed milk may affect digestion and absorption. These insights could lead to better formulations of dairy products that maximize nutrient absorption.
Her research also explored how calcium, a key mineral in milk, interacts with milk proteins during digestion. This deeper understanding of milk’s micronutrients could improve the bioavailability of calcium, helping scientists develop more effective dairy-based nutritional products.
In recognition of her innovative research, Ahlborn was awarded second place in the prestigious International Dairy Federation Professor Pavel Jelen Early Career Scientist Prize. As part of the award, she will present her findings at the IDF World Dairy Summit in Paris, France, in October 2024.
Professor Warren McNabb, Ahlborn’s PhD supervisor and leader of the NZ Milk Means More project, praised her achievements.
“Natalie has done an outstanding job with her research. It’s a significant honor for her work to be recognized by a global entity like the IDF, and being invited to present in Paris is a huge accomplishment.”
Professor Warren McNabb, Ahlborn’s PhD supervisor and leader of the NZ Milk
This award not only highlights Ahlborn’s contribution to dairy science but also opens the door for further exploration into how dairy products can be fine-tuned to meet the evolving needs of consumers.
