ISO/WD 24167
Milk and milk products — In vitro digestion protocol for the analysis of protein digestibility and in vitro digestible indispensable amino acid score (DIAAS)
Reference number
ISO/WD 24167
Edición 1
© ISO 2024
Working draft
En desarrollo
Un grupo de trabajo ha preparado un borrador.

Resumen

This method specifies an in vitro method for the digestion (IVD) of dairy products allowing the assessment of dairy protein digestibility and the measurement of in vitro DIAAS values. The standard method is applicable to milk and milk-based drinks, and yoghurt from cows, sheep and goats. It is also applicable to milk powder after reconstitution, and soft-, semi-hard and hard cheeses. To allow an optimal protein digestion, in a typical experiment with 5 g of food, the total nitrogen content is limited to 30 mg and the total fat content is limited to 250 mg. In the case that 5 g of food exceed 30 mg of protein or 30 mg of total fat, the food is diluted with water to a total weight of 5 g to reach the maximal contents of protein or fat.

Informaciones generales

  • Estado
     : En desarrollo
    Etapa
    : Borrador de trabajo aprobado para su registro por el CD [20.99]
  • Edición
     : 1
  • Comité Técnico :
    ISO/TC 34/SC 5
  • RSS actualizaciones

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Objetivos de Desarrollo Sostenible

Esta norma contribuye a los siguientes Objetivos de Desarrollo Sostenible

2
Zero Hunger
3
Good Health and Well-being

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