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 ,PL
  • Feliks Siudak
     Department of Dairy Technology, University of Agriculture, Olsztyn, Poland ,PL

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.

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Published

1971-07-01

How to Cite

Poznanski, S., & Siudak, F. (1971). Nutritive Value of Protein in Certain Types of Cheese and Quarks. The Indian Journal of Nutrition and Dietetics, 8(4), 189–197. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11339

Issue

Volume 8, Issue 4, July 1971

Section

Original Articles

License

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