USE OF ANIMAL BLOOD AND CHEESE WHEY IN BREAD: NUTRITIVE VALUE AND ACCEPTANCE
- 1 May 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (3) , 585-587
- https://doi.org/10.1111/j.1365-2621.1974.tb02954.x
Abstract
Breads in which water and milk powder were replaced with unrefined pork blood and/or cottage cheese whey were compared with commercial white bread and an “organic” whole wheat bread. Loaves were evaluated for appearance, composition and acceptance. Rat feeding studies in which the breads contributed about 10% protein to otherwise complete diets indicated no significant differences in growth performance (adjusted PER's) between commercial and “organic” bread. Significantly better performance was obtained for loaves containing blood, whey and blood: whey mixtures. The experimental loaves were comparable in acceptability to commercial breads, although loaf volumes were much lower and crumb texture coarser.This publication has 2 references indexed in Scilit:
- PREPARATION AND UTILIZATION OF FROZEN BLOCKS OF MINCED BLACK ROCKFISH MUSCLEJournal of Milk and Food Technology, 1972
- YIELD AND ACCEPTABILITY OF MACHINE SEPARATED MINCED FLESH FROM SOME MARINE FOOD FISHJournal of Food Science, 1972