The Effect of Ultrafiltration on Protein Quality of Skimmilk and Cottage Cheese
Protein quality in freeze-dried skimmilk (SM), regular cottage cheese (RCC), retentate (Ret) and cottage cheese made from ultrafiltrated skimmilk (UFCC) were evaluated by chemical (amino acid score) and biological methods. Biological evaluation was at 5, 8 and 11% protein level in growing rats by me...
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| Format: | Others |
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DigitalCommons@USU
1987
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| Online Access: | https://digitalcommons.usu.edu/etd/5346 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6393&context=etd |