title: [Milk proteins for food. I. Some aspects of the use of milk proteins for the protein supply to the population of the GDR].
abstract: Milk protein accounts for approximately 21% of the protein supply to the population in the GDR. All milk protein fractions have a high nutritional-physiological value and favourable functional properties. This notwithstanding, only 50% of the milk protein processed by the dairy industry are at present employed in human nutrition, the remainder is used as a provender. The reasons for this situation are discussed. Principles of procedures for the industrial production of milk protein concentrates are presented.
mesh_terms: D000596:Amino Acids / Q000032:analysis; D002151:Calorimetry; D004044:Dietary Proteins; D005859:Germany, East; D006801:Humans; D008894:Milk Proteins; D009747:Nutritional Physiological Phenomena
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D008894:Milk Proteins
vernacular_title: Milcheiweiss für Nahrungszwecke. 1. Mitt. Einige Aspekte des Einsatzes von Milchproteinen bei der Eiweissversorgung der Beväolkerung in der DDR.