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Nutritional value of lactose-hydrolysed milk: protein quality after some industrial processes

Published online by Cambridge University Press:  01 June 2009

A. Burvall ,
N.-G. Asp ,
A. Dahlqvist  and
R. Öste
A. Burvall
Affiliation:
Applied Nutrition, Department of Food Science, Chemical Centre, University of Lund, S-220 07 Lund 7, Sweden
N.-G. Asp
Affiliation:
Applied Nutrition, Department of Food Science, Chemical Centre, University of Lund, S-220 07 Lund 7, Sweden
A. Dahlqvist
Affiliation:
Applied Nutrition, Department of Food Science, Chemical Centre, University of Lund, S-220 07 Lund 7, Sweden
R. Öste
Affiliation:
Applied Nutrition, Department of Food Science, Chemical Centre, University of Lund, S-220 07 Lund 7, Sweden
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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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 44 , Issue 3 , October 1977 , pp. 549 - 553
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

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References

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