Amino acid digestibility in dairy proteins compared with plant proteins

John Mathai, a Ph. D. candidate in the Stein Monogastric Nutrition Laboratory, looks at amino acid content and digestibility in in four protein products derived from milk, and compares them with protein ingredients derived from soy, peas, or wheat. Adapted from a presentation at the 2016 ASAS Midwestern Section meeting, Des Moines, IA, March 14-16.