The DOI matches its Crossref record; 25 of the 25 references it cites were found in a registry or an index.
Factors Affecting the Protein Quality of Yogurt and Acidophilus Milk
Open accessAbstract
The apparent protein digestibility in vivo, the protein digestibility in vitro, the net protein ratio, and computed protein efficiency ratio were used to assess the protein quality of yogurt and acidophilus milk as affected by heat treatment, direct acidification, addition of culture, or fermentation.Rats fed diets containing either heated mix or yogurt tended to eat more and gain more weight than rats fed diets containing either unheated mix or the acidified yogurt.Feed efficiency was also significantly higher for rats fed heated mix and yogurt.The apparent protein digestibility in vivo was significantly higher in yogurt diet than in the unheated yogurt mix diet.The net protein ratio of the yogurt diet was significantly higher than that of either the unheated mix or the acidified yogurt but not significantly different from the heated mix.The computed protein efficiency ratio values were also increased with both heating and fermentation.The direct acidified yogurt had a significantly lower net protein ratio and lower computed protein efficiency ratio than the fermented yogurt.Rats fed either sweet acidophilus (unfermented) or acidophilus milk exhibited a significantly higher protein digestibility than rats fed heated milk,
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“The activity of proteolytic enzymes and peptidases is apparently preserved throughout the shelf life of yogurt: the concentration of free amino groups increases up to twofold during the first 24 h and then doubles again during the next 21 d of storage at 78C (49) .”
From Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method (2012) · cites this paper as [49]
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“Some bacterial cultures have greater proteolytic activity during milk fermentation and storage than others (as indicated by elevated concentrations of peptides and free AA after milk fermentation) (49) .”
From Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method (2012) · cites this paper as [49]
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“Pre-hydrolysis of milk proteins, as indicated by increased levels of free AA, especially Pro and Gly, occurs during the manufacture of yogurt (49) .”
From Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method (2012) · cites this paper as [49]
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Citations
Cites
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Bender, A. E., & Doell, B. H. (1957) · British Journal Of Nutrition · doi:10.1079/bjn19570029 · Cited by 237
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Nutritional and Healthful Aspects of Cultured and Culture-Containing Dairy Foods
SHAHANI, K. M., & Chandan, R. C. (1979) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(79)83481-5 · Cited by 164
Self-citationKlaenhammer, T. R. (1982) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(82)82351-5 · Cited by 104
Flagged first, then by citations
Research works printed but not linked: 4
- Balasubramanya, 1984, Studies on the nutritional quality of yoghurt, Cheiron, 13, 2
- Henniger, 1981, Enzymatische substratbestimmungen in der pharmazeutischen analytic, dargestellt an den bestimmungen von L-ascorbinsaure, athanol and lactose, Dtsch. Apoth. Ztg., 121, 643
- Rasic, 1971, A study of the amino acids of yogurt. II. Amino acid content and biological value of proteins of different kinds of yoghurt, Milchwissenschaft, 26, 219
- Wong, 1985, Influence of bacterial starter cultures on nutritional values of foods: Growth promoting factors in cultured yogurt, Cult. Dairy Prod. J., 20, 17
Cited by
Sorted by citations
Boye, J., Wijesinha-Bettoni, R., & Burlingame, B. (2012) · British Journal of Nutrition · doi:10.1017/s0007114512002309 · Cited by 421
Metadata
- Authors
- Lee, H., Friend, B. A., & Shahani, K. M.
- Affiliations
- University of Nebraska–Lincoln (US)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1988-12
- Volume
- 71
- Issue
- 12
- Pages
- 3203-3213
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2053435028
- Cited by
- 26
- References
- 25
- Citations by year
- 2023: 1 · 2018: 2 · 2017: 1 · 2016: 1 · 2015: 2 · 2013: 3 · 2012: 3
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- protein quality, yogurt, acidophilus milk, apparent protein digestibility, net protein ratio, protein efficiency ratio, heat treatment (food and biological processing), direct acidification, fermentation, weight gain, feed efficiency, rats
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