The Indian Journal of Nutrition and Dietetics

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Nutritive Value of Protein in Certain Types of Cheese and Quarks


Affiliations
1 Department of Dairy Technology, University of Agriculture, Olsztyn, Poland, Poland
     

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Much attention has been paid to the intensified technology of cheese and quark manufacture and the degradation of protein and fat during ripening, but few studies have been devoted to the digestibility and biological value of protein in rennet cheeses and quarks.
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  • Nutritive Value of Protein in Certain Types of Cheese and Quarks

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Authors

Stefan Poznanski
Department of Dairy Technology, University of Agriculture, Olsztyn, Poland, Poland
Feliks Siudak
Department of Dairy Technology, University of Agriculture, Olsztyn, Poland, Poland

Abstract


Much attention has been paid to the intensified technology of cheese and quark manufacture and the degradation of protein and fat during ripening, but few studies have been devoted to the digestibility and biological value of protein in rennet cheeses and quarks.