Qualidade protéica do soro de leite fermentado pela levedura Kluyveromyces fragilis

kluyveromyces fragilis fermented whey was spray dried and the protein quality of dried product was assayed by aminoacid analysis and three biological methods: protein efficiency ratio (per), net protein ratio (npr) and net protein utilization (npu). aminoacid analysis using casein and fao protein as standards had a high level of lysine (65.6mg/g protein) and low levels of methionine (14.9mg/g protein) and valine (45.8mg/g protein). biological evaluation of dried fermented whey protein, using 24 weaned rats, 23 days of age, during four weeks, using casein as standard protein, resulted in per, npr and npu, 19.75%, 46.33% and 26.54%. nutritional quality of the dried fermented whey protein was lower than the casein protein.