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The effect of fermentation on the biological value of milk proteins evaluated using rats. A study on swedish fermented milk products
Author(s) -
Alm Livia
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740321218
Subject(s) - fermentation , food science , casein , biological value , fermented milk products , chemistry , fermentation in food processing , biology , bacteria , lactic acid , genetics
The nutritional quality of non‐fermented and fermented milk products was evaluated using a rat bioassay in two feeding experiments, with casein as the control. Small changes in the biological value (BV) of proteins after fermentation were recorded except in cases of bifidus milk and yoghurt where an increase and a decrease, respectively, in BV were observed. The weight increases in the yoghurt and the bifidus groups were lower than in the other groups. It is concluded that fermentation alters the BV of milk proteins very slightly. Hence, fermented milk products should be acceptable from a nutritional standpoint to administer to malnourished patients.