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Protein quality is the digestibility and quantity of essential amino acids for providing the proteins in correct ratios for human consumption .. digestibility. Digestion#Protein digestion. There are various methods that rank the quality of different types of protein , some of which are outdated and no longer in use , or not considered as useful as they once were thought to be .. protein. protein. The current protein ranking standard in use is the Protein Digestibility Corrected Amino Acid Score -LRB- PDCAAS -RRB- , which was recommended by Food and Agriculture Organization -LRB- FAO -RRB- , and became the industry standard in 1993 , and FAO has recently recommended the newer Digestible Indispensable Amino Acid Score -LRB- DIAAS -RRB- to supersede PDCAAS , due to the limitations of PDCAAS .. protein. protein. Protein Digestibility Corrected Amino Acid Score. Protein Digestibility Corrected Amino Acid Score. Food and Agriculture Organization. Food and Agriculture Organization. Digestible Indispensable Amino Acid Score. Digestible Indispensable Amino Acid Score. The dairy industry is in favor of this , because while PDCAAS truncates all protein types that exceed the essential amino acid -LRB- EAA -RRB- requirements to 1.0 , DIAAS allows a higher than 1.0 ranking , and as such , while for example both soy protein isolate and whey isolate are ranked 1.0 according to PDCAAS , in the DIAAS system , whey has a higher score than soy .. essential amino acid. essential amino acid. protein. protein