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A dried yoghurt‐cereal mixture was produced with a final protein content of around 17 per cent, and an amino‐acid spectrum close to the FAO/WHO standard; lysine and threonine were the limiting values. Feeding trials with rats confirmed this slight deficiency, in that the mixture had a PER value of 2.3 (casein—2.5) and an NPU value of 61.2 compared with 62 for casein.
The acceptability of the product was tested by substituting the mixture for rice flour in a typical Mexican food, Atole. This gruel is widely consumed in rural communities, particularly by children, and the yoghurt‐based equivalent was readily drunk by mothers and children alike. Flavoured gruels, especially strawberry and vanilla, proved most popular. It was concluded that the production of yoghurt‐cereal flours could be a valuable method of preventing losses of liquid milk in rural areas, and that the material could form a useful dietary adjunct, especially for pre‐school children.