Bioassay of the Nutritional Quality of the Protein of Human and Cow’s Milk by Rat Growth Procedures

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Abstract
Biological assays of the protein of human and cow's milk showed little difference in the nutritional value in experiments designed to reduce excessive amounts of dietary lactose. The lactose of human milk was reduced by crystallization in the one assay and by dialysis in the second. There was no difference of statistical significance in the nutritional indices of protein efficiency ratio, protein retention efficiency, net protein utilization (by carcass N analysis), biological value, true digestibility and net protein utilization (biological value × true digestibility).