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Articles 31 - 31 of 31
Full-Text Articles in Food Processing
The Effect Of Ultrafiltration On Protein Quality Of Skimmilk And Cottage Cheese, Rita Y. Y. Tung
The Effect Of Ultrafiltration On Protein Quality Of Skimmilk And Cottage Cheese, Rita Y. Y. Tung
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Protein quality in freeze-dried skimmilk (SM), regular cottage cheese (RCC), retentate (Ret) and cottage cheese made from ultrafiltrated skimmilk (UFCC) were evaluated by chemical (amino acid score) and biological methods. Biological evaluation was at 5, 8 and 11% protein level in growing rats by measuring biological value (BV), net protein utilization (NPU) and nitrogen efficiency for growth (NEG) over a 14-day period. A 28-day protein efficiency ratio (PER) was determined on the same products at 10% protein level. Effects of added lactose on PER of retentate, regular and UFCC were also evaluated. The most limiting amino acids were cystine + …