Australian scientists use UHT milk to understand Alzheimer’s





Australian scientists are using UHT milk to help them better understand Alzheimer’s, Parkinson’s and Type Two Diabetes.

Published on 1 February 2017 in The Small Journal*, researchers reported that the same type of protein clusters found in UHT milk is also found in Alzheimer’s and Parkinson’s patients.

Co-lead researcher, Australian National University Professor John Carver, said that two unrelated proteins aggregate in UHT milk over a period of months to form clusters called amyloid fibrils, which cause the milk to transform from a liquid into a gel.

He said the same type of protein clusters are found in plaque deposits in cases of Alzheimer’s and Parkinson’s.

“Our interest in milk proteins led to a discovery of the reason for this gelling phenomenon occurring in aged UHT milk,” said Professor Carver.

“The research does not suggest UHT milk can cause these age-related diseases,” he stated.

Professor Carver said milk proteins changed structurally when heated briefly to around 140 degrees to produce UHT milk, causing the gelling phenomenon with long-term storage.

He said normal pasteurised milk did not form amyloid fibrils.

Approximately 500 million people worldwide have Alzheimer’s, Parkinson’s and Type 2 Diabetes with millions of deaths attributed to the diseases each year.

*The Small Journal is published by Wiley and specialises in coverage of developments about science and technology on the micro and nanoscales.