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Biological and nutritional evaluation of Ricotta cheese from whey, buffalo or cow milk

Biological and nutritional evaluation of Ricotta cheese from whey, buffalo or cow milk

8th Egyptian Conference for Dairy Science and Technology, held at the International Agriculture Centre, Cairo, Egypt, 3-5 November 2001: research papers II: 665-673

Ricotta cheese was made using either cheese whey, buffalo or cow milk. This study briefly outlined the chemical composition, the amino acids pattern of the cheese expressed as mg/g protein, biological value (BV) and amino acid scores (AAS) which were calculated using FAO/WHO scoring pattern. Also the caloric values were estimated. The obtained data showed that, all the essential amino acids are in adequate supply. Lysine and threonine are in excess in whey Ricotta.

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Accession: 003661006

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