The effects of changes in composition on nutritive value [of dairy products]
1995
Smith, J.F. (New Zealand Dairy Research Inst., Palmerston North (New Zealand))
One of the key questions that must be answered before standardization of the protein content of milk and milk products can become accepted practice is: how does such standardization affect the nutritional quality of dairy products? In order to answer this question, the nutritionally important attributes were calculated. The results obtained allow comparison of the nutritional values of standardized and unstandardized milks and milk powders. Three different standardizing agents (milk permeate, lactose and milk retentate) and four standardization rates were considered. It was found that provided no more than 10 per cent of the solids in the final product originate in the standardizing agent, any changes in the nutritional value of milk due to protein standardization will be negligible compared to variations due to seasonality and other natural factors.
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