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

Abstract

SummaryThe 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.