JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 60 No. 10 1509-1514
© 1977 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Erdman, M. D.
Right arrow Articles by Bergen, W. G.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Erdman, M. D.
Right arrow Articles by Bergen, W. G.

Nutritional and Chemical Evaluation of the Protein Fraction from Fermented Ammoniated Whey1

M. D. Erdman2, C. Adinarayana Reddy3 and W. G. Bergen2

Department of Microbiology and Public Health, Michigan State University, East Lansing 48824

3 Person to whom reprint requests should be addressed.

ABSTRACT

Whey from cottage cheese was fermented with Lactobacillus bulgaricus at 43 C and pH 5.5 (ammonia was added continuously to maintain the pH), and the fermented product was fractionated by dialysis into a protein fraction containing whey proteins and bacterial cells and an ammonium lactate fraction. The protein fraction was concentrated by evaporation, lyophilized, contained 95.5% total solids, 64.4% crude protein, 6.9% lactose, and had a gross energy of 5.5 kcal/g. Approximately 91.6% of crude protein in protein fraction was hot trichloroacetic acid precipitable or true protein. The modified essential amino acid index and in vitro protein digestibility of protein fraction were 99 and 92.4%. Based on feeding trials with rats, protein fraction had a protein efficiency ratio of 4.1 ± .15 which was higher than the protein efficiency ratio of 3.34 ± .26 for casein. Protein fraction is a potentially valuable protein supplement for humans. The ammonium lactate fraction, concentrated by evaporation to 32° Baume, contained 63.9% total solids, 53.8% crude protein, .6% lactose and had a gross energy of 3.5 kcal/g. The trichloroacetic acid soluble nitrogen accounted for 99.9% of the total nitrogen in ammonium lactate fraction of which 74.4% was ammonia nitrogen. The ammonium lactate fraction is a potential nonprotein nitrogen supplement for ruminants.

FOOTNOTES

1 Michigan Agricultural Experiment Station, J. Article No. 8121.

2 Department of Animal Husbandry.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1977 by the American Dairy Science Association ®.