Reducing heat treatment (HT) during processing of infant milk formula (IMF) is desirable to produce a product that more closely resembles breast milk. By employing membrane filtration (MEM), we produced an IMF (60:40 whey to casein ratio) at pilot scale (250 kg). MEM-IMF had a significantly higher content of native whey (59.9 %) compared to HT-IMF (4.5 %) (p < 0.001). Pigs, at 28 days old, were blocked by sex, weight and litter origin and assigned to one of two treatments (n = 14/treatment): (1) starter diet containing 35 % of HT-IMF powder or (2) starter diet containing 35 % of MEM-IMF powder for 28 days. Body weight and feed intake were recorded weekly. Pigs at day 28 post weaning were sacrificed 180 min after their final feeding, for the collection of gastric, duodenal, jejunum and ileal contents (n = 10/treatment). MEM-IMF diet resulted in more water-soluble proteins and higher levels of protein hydrolysis in the digesta at various gut locations compared to HT-IMF (p < 0.05). In the jejunal digesta, a higher concentration of free amino acids were present post MEM-IMF consumption (247 ± 15 µmol g⁻¹ of protein in digesta) compared to HT-IMF (205 ± 21 µmol g⁻¹ of protein). Overall, average daily weight gain, average dairy feed intake and feed conversion efficiency were similar for pigs fed either MEM-IMF or HT-IMF diets, but differences and trends to difference of these indicators were determined in particular intervention periods. In conclusion, reducing heat treatment during processing of IMF influenced protein digestion and revealed minor effects on growth parameters providing in vivo evidence that babies who are fed with IMF processed by MEM are likely to have different protein digestion kinetics but minimal effect on overall growth trajectories as babies fed IMF processed by traditional thermal processing.

在婴儿配方奶粉 ( IMF ) 的加工过程中减少热处理 ( HT )是生产更接近母乳的产品的理想选择。通过采用膜过滤 ( MEM )，我们在中试规模 (250 kg) 中生产了 IMF（乳清与酪蛋白的比例为 60:40）。与 HT-IMF (4.5%) 相比，MEM-IMF 的天然乳清含量 (59.9%) 明显更高（p < 0.001)。28 日龄的猪按性别、体重和窝产地进行分组，并分配到两种处理之一（n = 14/处理）：(1) 含有 35% HT-IMF 粉末的开食料或 (2) 开料料含有 35% 的 MEM-IMF 粉末 28 天。每周记录体重和采食量。断奶后第 28 天的猪在最后一次喂食后 180 分钟被处死，以收集胃、十二指肠、空肠和回肠内容物（n = 10/处理）。与 HT-IMF 相比，MEM-IMF 饮食在不同肠道位置的食糜中产生更多的水溶性蛋白质和更高水平的蛋白质水解 ( p  < 0.05)。在空肠消化物中，MEM-IMF 消耗后存在更高浓度的游离氨基酸（247 ± 15 µmol g ^{−1食糜中的蛋白质）与 HT-IMF（205 ± 21 µmol g −1}蛋白质）相比。总体而言，饲喂 MEM-IMF 或 HT-IMF 日粮的猪的平均日增重、平均乳制品采食量和饲料转化效率相似，但这些指标的差异和差异趋势是在特定的干预期确定的。总之，在 IMF 加工过程中减少热处理会影响蛋白质消化并揭示对生长参数的轻微影响，这提供了体内证据表明用 MEM 加工的 IMF 喂养的婴儿可能具有不同的蛋白质消化动力学，但对整体生长轨迹的影响很小，因为婴儿喂食经过传统热加工处理的 IMF。