ash percent______________________________________a washed whey grown yeast 55 10 5 5 lt 0 2 b casein caseinates 91 av 3 35 av 27 0 6 av a b50 50 73 6 7 10 9 lt 0 2 90 10 58 6 9 3 6 3 lt 0 2 10 90 87 4 4 0 21 9 lt 0 2 c lactalbumin 80 2 5 av 32 5 5 av a c50 50 67 5 6 2 10 9 lt 0 2 90 10 57 5 9 1 6 3 lt 0 2 d whey protein concentrate 35 2 4 14 6 56 6 a d50 50 70 1 6 4 10 9 lt 0 2 ______________________________________ 1 lactose conversion to yeast protein is about 45 in the a d 50 50 product 45 of the 56 6 lactose will contribute an additional 25 protein thus 25 protein from ingredients lactose plus 45 protein from the protein constitutents of a and d give 70 protein 2 all values are calculated on a dry moisturefree basis protein level shown would be somewhat lower when the nitrogen analysis factor is 6 25 instead of 6 38 kjeldahl nitrogen analysis factors nitrogen 33 0 6 25 for yeast protein nitrogen u00d7 6 38 for milk proteins selection of the particular protein enriching ingredient and amount to add is important when a specific amino acid profile or functional property is desired in.