Nutritional value of protein as affected by hydrogen peroxide treatment of milk
1986
Deodhar, A.D. | Srivastava, A. | Mehta, A.K. (National Dairy Research Inst., Karnal (India))
The effect of hydrogen peroxide treatment of milk on the nutritive value of protein was studied. H2O2 treatment of milk at 0.05, 0.1 and 0.2% levels for 24 h significantly lowered the methionine content of milk protein. At 0.1% level for 24 h, H2O2 markedly lowered the modified PER as well as biological value (BV) of milk proteins. The BV was restored on methionine supplementation to H2O2-treated milk
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Эту запись предоставил Indian Council of Agricultural Research
