BIOAVAILABILITY OF SOME MACROELEMENTS FROM POST-ULTRAFILTRATION PERMEATES AND WHEY
 
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Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):95–100
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ABSTRACT
The bioavailability of calcium, phosphorus and magnesium from post-ultrafiltration permeates and whey obtained during curd cheese production was determined. The bioavailability of mineral components was expressed with the co-efficients of apparent absorption (A) and retention (R). Dietary studies on rats indicated a high bioavailability of calcium and phosphorus from post-ultrafiltration permeates and whey. Diets containing acid permeate showed significantly higher calcium and phosphorus absorption and retention values. Acid-rennet (ARP) and acid (AP) permeates and acid-rennet whey (ARW) are considered poor sources of bioavailable magnesium. Among the analysed by-products, the acid-rennet whey (ARW) exhibited the most advantageous magnesium apparent absorption and retention values. Acid-rennet whey (ARW), as well as acid-rennet (ARP) and acid (AP) permeates can be used as a valuable component of many food products.
ISSN:1230-0322