Abstract
Skimmilk powder (26-28g) being employed in school lunches for children at ages from 9 to 11, is gradually replaced to market milk (180cc). It was planned to make the comparison of protein quality between the menus using skimmilk and market milk. Following are the average values obtained from the skimmilk-used menus; Protein Score (P. S.) 75, Chemical Score (C. S.) on Japanese (1966) egg protein 64, C.S. on FAO/WHO (1965) egg protein 75, E/T Ratio (E/T) 2.52, Protein content 30g. Average values from the market milk-used menus are as follows; P. S. 75, C. S. on Japanese egg protein 67, C. S. on FAO/WHO egg protein 78, E/T 2.44, protein content 27.9g.
