Improvements By Adding Chymosin To Milk

[Evgenij]

Hello, everybody. This is my first post. Please forgive me for grammar mistakes, because I work with a translator.

My question: Why is so little attention paid to the enzyme chymosin here? I read through a patent today and it's very impressive what it says. I've summarized a few things:

• symptoms of colic in an infant could be completely or nearly completely alleviated by administering a small amount of active chymosin.
• causes cleavage of the peptide bond between the phenylalanine and methionine. The resultant product of cleavage is calcium phosphocaseinate, which does not cause bloating or gas production in the stomach, and thus, no symptoms associated with colic.
• infant feels full rather than hungry.
• creates a feeling of comfortable fullness for a prolonged period of time
• treating or preventing a variety of diseases and disorders such as, for example, infant colic, heartburn, gastro-esophageal reflux, gastro-esophageal reflux disease, irritable bowel syndrome, and recurrent abdominal pain.
• improvement of calcium absorption from milk and milk products.
• significantly better capability to regulate ph value over prolonged periods of time, including the ability to regulate gastrointestinal motility. These capabilities have a surprisingly positive effect on the quality of life of patients with chronic digestion problems related to disorders such as ulcerous colitis, multiple sclerosis and diabetes.
• towards use in weight loss diets and for diabetic patients.
• provide a very slow increase in blood sugar.
• directed towards treating lactose and milk protein intolerance.
• will transform the casein protein into paracasein, thus ensuring that the digestive system does not have to process heavy casein proteins.
• provides for a slow and favorable proteolytic phase.
• improves protease in general, as well as the digestion of milk lactose.
• has affects to the acid milieu, enzymatic secretions, and bacterial homeostasis in the stomach and, secondarily, in the lower gastrointestinal tract.
• calcium becomes more available to the body, together with various vitamins contained in milk.
• can be used for treating osteoporosis.
• optimize the digestive process and balance the pH milieu in the stomach.
• have a positive influence on gastric emptying, reducing the risk of reflux to the esophagus as well as reducing the damage to the lining of the esophagus by buffering the gastric acid.
• balanced gastric milieu and transit time, absorption in the small and large intestines is greatly improved.
• have ameliorative effects on regurgitation and reflux problems, including but not limited to gastritis and heartburn, as well as on digestion problems including irritable bowel syndrome.
• have a positive effect on blood sugar, which allows for the treatment of types I and II diabetes patients.
• may provide a treatment for migraine patients.
• efficiently converts liquid milk to a semisolid like cottage cheese, allowing it to be retained for longer periods of time in the stomach.

Source: CHYMOSIN FOR THE PREVENTION AND TREATMENT OF GASTROINTESTINAL DISORDERS

I know this is not a solution to our digestive problems, but perhaps a temporary solution to better deal with milk? Is there any experience on this topic?

Sunny greetings from Germany.

Eugene.

 

[Evgenij]

Effects of adding chymosin to milk on calcium homeostasis.

Calcium intake and absorption is important for bone health. In a randomized double-blind cross-over trial, we investigated effects of adding chymosin to milk on the intestinal calcium absorption as measured by renal calcium excretion and indices of calcium homeostasis. The primary outcome of the study was 24-h renal calcium excretion that is considered a proxy measure of the amount of calcium absorbed from the intestine. We studied 125 healthy men and women, aged 34 (25-45) years on two separate days. On each day, a light breakfast was served together with 500 ml of semi-skimmed milk to which either chymosin or similar placebo was added. Compared with placebo, chymosin did not affect 24-h urinary calcium, calcium/creatinine ratio, plasma parathyroid hormone, calcitonin or ionized calcium levels. However, during the first 4 h after intake of milk with chymosin, urinary calcium-creatinine ratio was significantly increased (17%) compared with placebo. Stratification by daily calcium intake showed effect of chymosin in participant with a habitual intake above the median (>1,050 mg/day) in whom both urinary calcium and calcium/creatinine ratio were significantly increased compared with placebo. Effects did not depend on plasma 25-hydroxyvitamin D levels. Chymosin added to milk increases renal calcium excretion in the hours following intake without affecting plasma levels of calcium or calciotropic hormones. The effect most likely represents enhanced intestinal calcium absorption shortly after intake. Further studies are warranted on whether intake of milk-added chymosin may cause beneficial effects on bone. www.ClinicalTrials.gov no. NCT01370941.

Effects of adding chymosin to milk on calcium homeostasis: a randomized, double-blind, cross-over study.

 

[Broken man]

Thank you, never heard of it.

 

[Evgenij]

I got a whole bottle of liquid natural rennet here. It contains 80% chymosin, 20% pepsin and lipase. It is very cheap in price, considering that you only need drops. I will do some digestion tests the days and then report here.

Also interesting:

"This enzyme causes coagulation of milk, and is important in the digestive processes of infants because it prevents the rapid passage of milk from the stomach. This enzyme is said to be absent from the stomach of adults."

"Although, heretofore, it has been thought that the sole function of rennin is to coaugulate milk, it seems from Harper's statement that it may be a true digestive enzyme. It changes casein to paracasein so that pepsin can act upon it."

"Harper's statement seems to imply that pepsin acts upon paracasein rather than upon casein."

"In the second edition of his Textbook of Medical Physiology “1961” Arthur C. Guyton, MD, says “rennin is found in the gastric juice of babies in large quantities, but it is present only to a very slight extent if at all in the gastric juice of adults. Also casein seems to be digested by babies much more easily than it is by adults, presumably because of rennin activity in the baby's stomach."

"Milk taken alone will occasion the flow of gastric juice that is low in acidity. Even in early childhood, when there is still a supply of rennin in the stomach, taking flesh, eggs or other protein at the same meal with milk will tend to result in the secretion of a highly acid gastric juice that will destroy or inactivate the rennin and interfere with or retard milk digestion, hence the wisdom of our rule: take milk alone or let it alone."

The Digestion Of Milk

I don't understand. They write "highly acid gastric juice that will destroy or inactivate the rennin" and "It changes casein to paracasein so that pepsin can act upon it". But pepsin can only work with acid gastric juice !?

 

[Broken man]

Thing is alot of people Are not using it And still digest Milk without problems

 

[Evgenij]

Yeah, I know. Some people can digest meat or starch very well and others very poorly. For people who don't have chymosin, milk is coagulated by pepsin, but I think it's more, because pepsin needs a low pH level and milk is higher. Fact is, the milk digestion needs enzymes. And I feel my enzymes is not working so well. I also think that the milk leaves my stomach much too fast. I'm sure a lot of people have this problem. Using infant food with infant enzymes does not seem to be wrong. Let's see if it helps me.

 

[Broken man]

Ye, I am very interested.

 

[Broken man]

Can I ask you, how is your experiment going?

 

[Evgenij]

Also very interesting for mommies who cannot breastfeed.

SOFT-CURD MILK (1931)

• This cow's milk, when modified, was digested as readily by new-born infants as was their own mothers' milk.
• The term "soft-curd" milk originated with R. L. Hill to describe milk which on coagulation with pepsin or rennin forms a curd that is soft and clabbery in consistency, differing widely from the tough rubber-like curd obtained from most samples of cows' milk.
• For coagulating the milk a pepsin-calcium-chloride mixture is used. Marked difference can be obtained by the use of pepsin alone. The use of calcium chloride, however, increases the variation and decreases the coagu-lation time and gives a more uniform coagulation.
• Since there are varying degrees of curd hardness, it is difficult to state just how soft curded milk should be in order to be classed as "soft-curd" milk.
• If 20 grams of curd tension could be maintained as the upper limit for soft-curd milk, the health of infants using the milk would be greatly safeguarded.
• It is obvious that the higher the curd tension allowed for soft-curd milk, the greater the feeding problem when the milk is fed to delicate infants.
• Infants have so often had difficulty in digesting milk with a high fat content that doctors have come to associate a high fat milk with digestive troubles in the infant. While it is true that milk with a high fat content is more likely to be hard-curded than that with a low fat content, yet some soft-curd cows are high-fat cows; similarly, some low-fat cows give milk that is decidedly hard-curded. Milk with a curd test below 20 grams is usually decidedly low in fat content.
• It has been definitely shown that the mere presence of fat in milk does not have a hardening effect on the curd formed when it is coagulated. On the contrary, it has a softening effect.
• It has been well demonstrated by clinicians that boiling milk renders it more digestible by infants. However, since the publication of this bulletin in 1928 considerable data have been assembled on the effect of heat treatments of milk on its soft-curd character.
• The uniformity in change of the curd character of the milk on heat treatment is truly remarkable. On the average, that milk which had received its final heating in the hot wells had a curd tension of less than one-third of the original curd tension of the milk.
• On the average, Holstein milk is softer curded than that of other major dairy breeds.
• From the standpoint of curd character, evaporated milk is undoubtedly superior to market milk and compares favorably with raw soft-curd milk.
• In the manufacture of sweetened condensed milk the high concentration of sugar acts as a preservative; the milk, therefore, is not run through the final sterilization. Since this final sterilization has the greatest effect on the curd character of the milk it might be reasoned that the sweetened condensed milk would be harder curded than evaporated milk. Actual tests have shown this to be the case, since its curd character approaches that obtained from the unsterilized evaporated milk. It would probably be more difficult for the delicate infant to digest this milk.
• Results to date indicate that the curd test is an index to the digestibility of the milk.
• When ordinary market milk is used in feeding infants it requires modi-fication, dilution, and sugar supplementation. Any single method of modi-fication will not work in all cases. While some babies thrive on a given formula, others are not properly nourished by this formula. The proper care and preparation of the 'milk for infants requires considerable time and medical supervision.
• When soft-curd milk is available, this dilution modification and subsequent supplementation is not required. If the milk is not diluted it is a sufficiently concentrated food as to not require much supple-mentation. Some may prefer to add carbohydrates to soft-curd milk in infant feeding but satisfactory results have been obtained by feeding the milk unmodified and undiluted.
• Researches to date would indicate that it is impossible to modify market milk in any manner to duplicate soft-curd milk without rendering it abnormal and in many respects undesirable for infant feeding.
• Soft-curd milk is not confined to infant nutrition alone. In cases of adult indigestion and in gastric ulcers it has been used with remarkable results. It can thus become a boon to invalids and mature persons in gen-eral as well as to infants.
• While soft-curd milk is a superior food for infants, results obtained on the manufacture of cheese from hard and soft-curd milk would indicate that hard-curd milk is much more valuable for the manufacture of cheese.

Dr. Wilkie H. Blood of Salt Lake City, Utah, a specialist in infant nutrition and who has probably had more experience on the use of soft-curd milk in infant feeding than any other physician; makes the following statement: "Individual case histories are too numerous to cite in this communication, but brief mention must be made of a few groups in which I have found the use of soft-curd milk of inestimable value.

"Group I-Newly-born and other healthy young infants who have been deprived of mothers' milk. These thrive on undiluted whole milk of very low curd-tension with no modification aside from the addition of carbohydrate.

"Group II-Persistent vomiters of whey and leathery curds. The great majority of these babies cease vomiting within 48 hours of the change from regular to soft-curd milk, and within ten days they begin to show a gain in weight-quite uncommon to the group.

"Group III-Colic babies-particularly those with indigestion typified by the presence of numerous protein curds in the stools. These cases, almost without exception, respond immediately when placed on the more easily digestible protein of soft-curd milk.

"Group IV-The 'never-do-well' group-those babies which, on whatsoever modification of regular cows' milk, gain but slowly until they reach the age when addition of extras in the diet bring them up. This important group needs no longer be placed on the various proprietary foods. They thrive on low-curd tension milk which may, as usual, be served undiluted but with slight addition of carbohydrate. It has been my experience that once these infants get started on the proper quantity of very low curd-tension milk they grow as rapidly and as normally as do the average breast-fed babies.

"Group V-The coelicaes and other chronic intestinal indigestion cases. High-protein diet has appeared to be a necessity in this group. I have favored its use, and here again I have noted the superior value of the protein products of soft-curd milk-whether they be served in the form of protein milk, buttermilk, cottage cheese, or skimmed milk.

"Group VI-Infantile eczema cases. Great numbers of these patients show marked improvement and many are totally cured by a change from regular to soft-curd milk."

SUMMARY

1. The Hill Test for determination of the curd character is described~ in detail and furnishes a means of segregating those cows which give soft-curd milk.
2. On the average, less than 1 per cent of the cows tested test under-20 grams of curd tension, which is the most desirable standard for soft-curd milk.
3. Soft-curd cows have been located in all breeds; however, there is a greater preponderance of soft-curd cows in some breeds than in others.
4. In general, milk with a high fat content is more likely to be hard-curded. Soft-curd milk is sometimes found with a high fat content.
5. The presence of fat in milk has a softening effect on the curd; its removal by separation increases the hardness of the curd of milk.
6. Prolonged heat treatments soften the curd of the milk. Because of heat treatments and final prolonged sterilization, evaporated milk is soft-curded.
7. Case studies with infants indicate that the curd test is an index to the digestibility and food value of milk for infants.
8. Present results would indicate that soft-curd milk is digested by delicate infants without dilution or modification and that it compares fa-vorably with mothers' milk. These results were obtained with milk testing under 20 grams of curd tension and might not be obtained if the curd tension were above 20 grams.
9. Soft-curd milk is now on the market in a number of the larger cities in the United States; the wide use of the Hill Test would indicate that soft-curd milk will soon be available throughout the nation.
10. For the manufacture of cheese, present researches show a supe-riority of hard-curd milk over soft-curd milk. Results on effect of hard and soft-curd milk on cheese will be published in the near future.
11. The soft-curd characteristic of milk, which appears to be per-manent, in some instances has been shown to be an hereditary characteristic.
12. Except at the beginning and at the end of the lactation period, the curd character of the milk appears to be fairly uniform and apparently is independent of the feed given the cow, except for sudden changes in the feed.

Source: 1931 Bulletin No. 227 - Soft-Curd Milk

 

[Evgenij]

Can I ask you, how is your experiment going?

IT WORKS! Finally I have the feeling that I am digesting the milk. Every time I drink it, I get a burp like an infant. Then I get a wonderful feeling of fullness. The milk definitely stays longer than usual in the stomach. Now I will observe a few days / weeks how it affects my intestines and possibly work with the dosages.

My current breakfast and dinner: 1 l whole milk, 5 grams gelatine, 2 tbsp sugar, 1/2 tsp coffee, 10 drops LAB. I briefly heat 500 ml milk, dissolve the ingredients, add 500 ml cold milk and finally the LAB drops. Then I let the warm milk work / coagulate for about 30 minutes.