Nutritional value of lactose-hydrolysed milk: protein quality after some industrial processes
- 1 October 1977
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 44 (3) , 549-553
- https://doi.org/10.1017/s0022029900020501
Abstract
Summary: The nutritional protein quality of lactose-hydrolysed milk after some industrial processes was studied with N balance experiments on growing rats.Ultra-high-temperature sterilization and evaporation at 25 °C did not influence the nutritional value significantly, whereas spray-drying under conditions usually used for ordinary milk gave a considerable reduction in protein quality. This was caused mainly or entirely by loss of biologically availabe lysine.This publication has 9 references indexed in Scilit:
- Milk IntolerancesNutrition Reviews, 2009
- Hydrolysis of lactose in milk and whey with minute amounts of lactaseJournal of Dairy Research, 1977
- Preparation and Application of Immobilized β-Galactosidase of Saccharomyces LactisPublished by Springer Nature ,1974
- Hydrolysis of ?-galactosides using polymer-entrapped lactase. A study towards producing lactose-free milkBiotechnology & Bioengineering, 1973
- Effect of Heat Treatment on the Digestibility and Utilization of ProteinsAnnals of Nutrition and Metabolism, 1973
- Lactose Hydrolysis of Raw and Pasteurized Milks by Saccharomyces lactis lactaseJournal of Dairy Science, 1973
- Lactose and LactaseScientific American, 1972
- Availability of sulphur amino acids in protein foodsBritish Journal of Nutrition, 1965
- Effect of heat treatment on the nutritive value of proteins: Chemical and balance studiesJournal of the Science of Food and Agriculture, 1962