Summary The nutritional protein quality of lactose-hydrolysed milk after some industrial processes was studied with N balance experiments on growing rats. Ultra-high-temperature sterilization and evaporation at 25 °C did not influence the nutritional value significantly, whereas spray-drying under conditions usually used for ordinary milk gave a considerable reduction in protein quality. This was caused mainly or entirely by loss of biologically availabe lysine.
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Burvall et al. (1977) studied this question.