ABSTRACTThe chemical composition, amino acid content, PER, and digestibility of dehydrated sweet cheese whey, wheat flour, wheat bran, and lime‐treated corn flour (nixtamal, used for making tortillas), as well as of 21 cereal‐cheese whey mixtures were determined. The cheese whey was composed of 12 protein and 74 lactose. Diets containing a total of 8 protein were formulated with the cereal‐cheese whey mixtures. The 50:50 ( protein) cereal‐whey mixtures had the highest adjusted modified PERs, representing an increase over the cereals alone of 324 for the corn flour, 215 for wheat flour, and 177 for wheat flour, and 177 for wheat bran. The 50:50 ( protein) wheat bran mixture had the largest adjusted modified PER at 2.33 ± 0.13 (mean ± SEM) and the 50:50 wheat flour mixture, the smallest at 1.48 ± 0.21. Although the apparent digestibility was reduced from 10–14 for the latter two 50:50 cereal‐whey mixtures compared to the cereals alone, this was not reflected in the PER. It was concluded that the nutritive value of all the cereals tested significantly increased with the addition of 155 25 or more (by weight) of dehydrat
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