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Nutritional Evaluation of Cheese Spread Powder
Author(s) -
DEODHAR A. D.,
DUGGAL KIRAN
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15382.x
Subject(s) - food science , net protein utilization , spray drying , moisture , phosphorus , protein efficiency ratio , chemistry , biology , chromatography , feed conversion ratio , body weight , organic chemistry , endocrinology
A study on the nutritional evaluation of processed cheddar cheese and cheese spread powder made from it, was undertaken. Levels of all constituents, except phosphorus and moisture contents, were significantly higher in cheese spray‐dried powder as compared to processed cheese. Biological evaluation of the products showed that a Modified Protein Efficiency Ratio (PER D ), Net Protein Utilization (NPU), and Digestibility Coefficient (DC) and also regeneration of certain organs, in protein depleted albino rats fed diets based on processed cheese and spray‐dired powder made from it, were identical.