ArticleFoods (Basel, Switzerland)2022
Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The key trends driving the global dairy market are shelf-life extension and generating consumer demand for new products. Healthy diets and special foods meet the criteria based on the protein digestibility-corrected amino acid score, while other factors affecting the digestibility and actual biological value of the protein are not considered. Express biological evaluation tests are very important for choosing the optimal formulation and efficient manufacturing process in order to maximize the biological value (BV). Such tests adequately represent the food properties: safety, nutrition value, digestibility, health benefits, etc. This study deals with the procedures for the quick biological evaluation of dairy products using indicator organisms. We adapted the relative biological value evaluation procedure, involving
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