EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

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%.


Accession: 001297564



Related references

CCM and LKS in dairy cow rations. Maize products as a highly nutritive component for high-performance dairy cows. Mais ( 1): 12-15, 2000

Assessment of the nutritive value of protein in Serwit cheeses and milk protein products. Przemysl Spozywczy 32(1): 31-33, 1978

Biological value of the protein component in the dairy products used for feeding nurslings. Voprosy pitaniia: 6 47-50, 1976

Biologic value of the protein component of dairy products used in infant nutrition. Voprosy Pitaniia: 47-50, 1976

The theory of a blanced diet and the role of dairy products in the fulfilment of human nutritive needs. (dairy cattle). 1969

Reviews of the progress of dairy science Section D Nutritive value of milk and milk products L Nutritive value of milk proteins II Nutritive value of milk fat. 1964

Dairy technology and nutritive value of milk and dairy products. Lait et nous: ) 6-10, 1981

Evaluation of the nutritive value of semiprocessed krill products. II. Investigations of the nutritive value of protein. Roczniki 9(6): 585-592, 1978

The nutritive value of dairy products. Dairy industries international: 43 (6) 7-8, 1978

Dairy products in the diet. Oakland and Los Angeles survey studies dairy products as sources of protein, important minerals and vitamins. Calif. Agric, 6: 12, 9; 11, 1952