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An assessment of the nutritive value of the protein component of a selection of dairy products

South African Journal of Dairy Technology 16(4): 139-145
An assessment of the nutritive value of the protein component of a selection of dairy products
A selection of milk products (dried whole and skim milk, UHT milk, dried whey protein, yoghurt, Camembert, Cheddar and Gouda cheeses) were analysed for digestibility and assimilation of proteins using a rat bioassay. Groups of 6 rats were each fed the test protein at levels ranging from 0 to 1.7% protein N. The amount of food offered per unit body mass each day was varied slightly within each group, 2 rats being fed at 9% of body wt., 2 at 9.5% and 2 at 10%.

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Accession: 001297564

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