The effect of fermentation on the biological value of milk proteins evaluated using rats. A study on swedish fermented milk products

Abstract The nutritional quality of non‐fermented and fermented milk products was evaluated using a rat bioassay in two feeding experiments, with casein as the control. Small changes in the biological value (BV) of proteins after fermentation were recorded except in cases of bifidus milk and yoghurt where an increase and a decrease, respectively, in BV were observed. The weight increases in the yoghurt and the bifidus groups were lower than in the other groups. It is concluded that fermentation alters the BV of milk proteins very slightly. Hence, fermented milk products should be acceptable from a nutritional standpoint to administer to malnourished patients.