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Journal articles on the topic 'Casein/whey protein ratio'

Author: Grafiati

Published: 18 July 2023

Last updated: 31 July 2025

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1

Newport, Michael J., and Michael J. Henschel. "Growth, Digestion, and Protein Metabolism in Neonatal Pigs Given Diets Containing Whey as the Predominant or Only Source of Milk Protein." Journal of Pediatric Gastroenterology and Nutrition 4, no. 4 (1985): 639–44. http://dx.doi.org/10.1002/j.1536-4801.1985.tb08922.x.

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SummaryMilk substitutes containing ratios of casein/ whey protein ranging from 80:20 to 0:100 were given to neonatal pigs. A ratio of 60:40 gave maximum growth rate, efficiency of feed utilization and nitrogen retention, and the lowest concentration of urea in blood plasma. This ratio is close to that in sow's milk, suggesting the hypothesis that in each species the milk may be adapted to the protein requirements of their young; by analogy, a casein/whey protein ratio of 20:80 in humanized milk formula might lead to more efficient protein utilization by the infant. In general, changes in the p

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HERMANSEN, JOHN E., STEEN OSTERSEN, NIELS C. JUSTESEN, and OLE AAES. "Effects of dietary protein supply on caseins, whey proteins, proteolysis and renneting properties in milk from cows grazing clover or N fertilized grass." Journal of Dairy Research 66, no. 2 (1999): 193–205. http://dx.doi.org/10.1017/s0022029999003477.

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The objective of this work was to examine whether variation in the amino acid supply to cows could be a reason for the reduced casein content and poorer renneting properties of milk that often occur in late summer, or whether these effects are related to proteolysis in the raw milk. In a 2×2×2 factorial design, we investigated the effects of sward (clover v. rye-grass) and supplementary feed with a high or low level of rumen-soluble N or of rumen undegradable protein on milk protein composition during the grazing season. A total of 32 Danish Holstein cows were included in the experiment. Milk

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3

Adkins, Yuriko, Steven C. Zicker, Allan Lepine, and Bo Lönnerdal. "Changes in nutrient and protein composition of cat milk during lactation." American Journal of Veterinary Research 58, no. 4 (1997): 370–75. http://dx.doi.org/10.2460/ajvr.1997.58.04.370.

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Abstract Objective To evaluate changes in the nutrient and protein composition of cat milk during lactation. Animals 12 lactating domestic shorthair cats. Procedure Milk samples collected on days 1, 3, 7, 14, 28, and 42 after parturition were analyzed for concentrations of nitrogen, nonprotein nitrogen, casein, whey proteins, amino acids, total lipids, lactose, citrate, minerals, and trace elements. Individual milk proteins (caseins and whey proteins) were analyzed by use of polyacrylamide gradient gel electrophoresis. Results True protein concentration ranged from 6.3 to 8.6% and was as high

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Sánchez‐Hidalgo, Víctor Manuel, Samuel Flores‐Huerta, Guadalupe Matute, Claudia Serrano, Bárbara Urquieta, and Rocío Espinosa. "Whey Protein/Casein Ratio and Nonprotein Nitrogen in Preterm Human Milk During the First 10 Days Postpartum." Journal of Pediatric Gastroenterology and Nutrition 26, no. 1 (1998): 64–69. http://dx.doi.org/10.1002/j.1536-4801.1998.tb00727.x.

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ABSTRACTBackground:This study was designed to describe the longitudinal changes in the casein and whey fractions and the total and nonprotein nitrogen contents of preterm human milk for the first 10 days postpartum.Methods:Eleven mothers delivering at 30 to 34 weeks of gestation were studied, six throughout the first 10 days and five on the first postpartum day. Four milk samples were collected every day by expression of one breast with an electric breast pump. Casein and whey protein were separated from the defatted milk by isoelectric precipitation in calcium chloride and by subsequent ultra

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5

Hallén, Elin, Anne Lundén, Toomas Allmere, and Anders Andrén. "Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk." Journal of Dairy Research 77, no. 1 (2009): 71–76. http://dx.doi.org/10.1017/s0022029909990434.

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Impact of milk protein composition on casein (CN) retention in curd during the milk coagulation process was studied using a model cheese making system. Individual milk samples from 110 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known genotypes of β-casein, κ-casein and β-lactoglobulin were defatted, coagulated with chymosin, subjected to syneresis and subsequent pressing simulated by centrifugation. The results indicated that κ-casein concentration of milk plays an important role in the curd formation process and initial syneresis (whey after cutting), whereas an

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VAN BERESTEIJN, EMERENTIA C. H., ROGER A. PEETERS, JAAP KAPER, RON J. G. M. MEIJER, ARJAN J. P. M. ROBBEN, and DANIËL G. SCHMIDT. "Molecular Mass Distribution Immunological Properties Nutritive Value of Whey Protein Hydrolysates." Journal of Food Protection 57, no. 7 (1994): 619–25. http://dx.doi.org/10.4315/0362-028x-57.7.619.

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Whey protein concentrate was hydrolyzed using the technical food-grade enzyme Corolase 7092 in order to abolish the allergenicity of whey proteins. The immunological properties of the hydrolysates were tested in vitro with a human-immunoglobulin E (human-IgE) enzyme-linked immunosorbent assay (ELISA) using sera obtained from children allergic to milk proteins and in vivo with a mouse-rat heterologous passive cutaneous anaphylactic test and an anaphylactic shock test in mice. The protein efficiency ratio, determined in young growing rats, was compared to that of casein. Ultrafiltration of the h

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7

Jeswan Singh, Mandeep, Jayani Chandrapala, Punsandani Udabage, Ian McKinnon, and Mary Ann Augustin. "Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios." Journal of Dairy Research 82, no. 2 (2014): 135–42. http://dx.doi.org/10.1017/s0022029914000739.

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The heat-induced changes in pH, Ca activity and viscosity after heating at 90 °C for 10 min of five modified skim milks were studied as a function of the initial pH of the milks at 25 °C. The milks had (i) different ratios of casein : whey protein (0·03, 1·74, 3·97, 5·27 and 7·25), (ii) the same total solids concentration (9% w/w) and (iii) prior to the adjustment of the pH, similar values of pH (6·67–6·74), concentration of serum calcium, and calcium activity, suggesting that the sera have similar mineral composition. The total protein concentrations of the milks differ (2·8–4·0%, w/w). The p

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8

Dijk, Francina J., Zandrie Hofman, Yvette C. Luiking, et al. "Muscle Protein Synthesis with a Hybrid Dairy and Plant-Based Protein Blend (P4) Is Equal to Whey Protein in a Murine Ageing Model after Fasting." Nutrients 15, no. 11 (2023): 2569. http://dx.doi.org/10.3390/nu15112569.

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P4, a specific combination of dairy proteins (whey and casein) and plant-based protein isolates (pea and soy), has been shown to provide a more balanced amino acid (AA) profile than its single constituent proteins; however, less is known about how this translates to muscle protein synthesis (MPS). The aim of this study was to investigate the effect of P4 compared to whey or casein against fasted control on MPS. C57BL/6J mice, aged 25 months, were fasted overnight, followed by oral gavage of either whey, P4, casein, or water as a fasted control. Thirty minutes after ingestion, puromycin (0.04 µ

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Vasenina, A. O., G. S. Anisimov, and A. D. Lodygin. "The influence of microparticulated whey proteins with polyphenols and micellar casein concentrate on quality indicators and biological value of semi-hard cheese." Sovremennaya nauka i innovatsii, no. 1 (49) (2025): 63–71. https://doi.org/10.37493/2307-910x.2025.1.5.

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The aim of the research is to study the combined effect of micellar casein concentrate and whey protein microparticulate with polyphenols on the process of rennet coagulation of milk, organoleptic, physico-chemical parameters and biological value of experimental cheese samples. Cow's milk obtained from the supplier “Chapaevskoye” farm with a mass concentration of fat 3.9 %, micellar casein concentrate with a ratio of casein: whey proteins 96:4, microparticulate of whey proteins with the inclusion (encapsulation) of dihydroquercetin in their structure, produced at JSC “Dairy Plant Stavropolsky”

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10

Schiffer, Simon, Bello Teslim Adekunle, Andreas Matyssek, Martin Hartinger, and Ulrich Kulozik. "Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation." Foods 10, no. 5 (2021): 1090. http://dx.doi.org/10.3390/foods10051090.

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During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the filtration step was investigated, so as to shift the equilibrium from soluble serum casein monomers to impermeable micellar casein. Immediately after the pre-heating step, low temperature microfiltration at 10 °C was conducted before the casein monomers could diffuse into the serum. The hypothesis wa

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11

Kunz, Clemens, and Bo Lönnerdal. "Re-evaluation of the whey protein/casein ratio of human milk." Acta Paediatrica 81, no. 2 (1992): 107–12. http://dx.doi.org/10.1111/j.1651-2227.1992.tb12184.x.

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12

Weizman, Zvi, Cathy Ursacha, Shraga Shany, Drora Leader, and Chaim Zegerman. "Whey Deionization Method of Infant Formula Affects Plasma Lipids." Journal of Pediatric Gastroenterology and Nutrition 25, no. 5 (1997): 529–32. http://dx.doi.org/10.1002/j.1536-4801.1997.tb00707.x.

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Background:Casein has proved to be hypercholesterolemic. According to results of previous studies, the casein‐to‐whey ratio in infant formula influences plasma lipid profile. This study explored whether different methods of whey deionization also affect levels of plasma lipids.Methods:Two types of a whey‐predominant (whey 60%:casein 40%) formula which differed only in the methods used for whey deionization (ultrafiltration or electrodialysis), were fed to healthy newborn infants for 60 days, using a prospective, double‐blind, randomized design. Formulas were otherwise identical in composition.

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13

Melnikova, Elena, Ekaterina Bogdanova, Elena Rudnichenko, and Mariya Chekmareva. "Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening." Food Processing: Techniques and Technology 53, no. 4 (2023): 642–51. http://dx.doi.org/10.21603/2074-9414-2023-4-2465.

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Micellar casein concentrate is a promising fractionation agent in skimmed milk production. It preserves the native structure of protein and changes the ratio of casein and whey proteins. Micellar casein concentrate reduces the consumption of raw materials, which makes it a promising component of milk-intensive protein foods. The research objective was to study the effect of micellar casein concentrate on rennin coagulation, cl ot dehydration, and cheese ripening. The study featured skimmed milk, micellar casein concentrate, normalized mixes, and cheese samples of the Rossiiskii brand. Th

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14

Gandra, Jefferson Rodrigues, Francisco Palma Rennó, José Esler de Freitas Júnior, Marcos Veiga dos Santos, Luís Felipe Prada e. Silva, and Ana Paula Chaves de Araújo. "Productive performance and milk protein fraction composition of dairy cows supplemented with sodium monensin." Revista Brasileira de Zootecnia 39, no. 8 (2010): 1810–17. http://dx.doi.org/10.1590/s1516-35982010000800025.

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The objective of this work was to evaluate the levels of sodium monensin on lactating cows and their effects on productive performance and milk protein fraction composition. It was used 12 Holstein cows, distributed in four balanced 3 × 3 Latin squares, and fed three diets: one control without monensin, and two diets with monensin at the levels of 24 or 48 mg/kg DM added to the concentrate. Milk production was daily measured throughout the entire experimental period. The samples used for analysis of milk composition were collected on two alternated days from the two daily milking. Non-protein

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15

Shenai, Jayant P., Margaret C. Dame, Helen R. Churella, John W. Reynolds, and S. Gorham Babson. "Nutritional Balance Studies in Very‐Low‐Birth‐Weight Infants." Journal of Pediatric Gastroenterology and Nutrition 5, no. 3 (1986): 428–33. http://dx.doi.org/10.1002/j.1536-4801.1986.tb09099.x.

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Summary: Although the optimal type and amount of protein for feeding very‐low‐birth‐weight (VLBW) infants is not well defined, a protein composition with a whey protein to casein ratio of 60/40 is generally considered desirable. This study used the metabolic balance technique to compare nitrogen retention rates in 19 VLBW (< 1,530 g) infants fed either an experimental whey protein‐predominant formula (WPF) containing ultra filtered whey protein or a conventional casein‐predominant formula (CPF) containing ∼20% more protein and more minerals. Blood chemistries and anthropometric measurements

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16

Volodymyr, Yukalo, Datsyshyn Kateryna, and Storozh Liudmyla. "IMPROVEMENT OF THE METHOD OF COMPARATIVE STUDY OF MILK WHEY PROTEINS ENZYMATIC HYDROLYSIS." EUREKA: Life Sciences 5 (September 30, 2019): 52–57. https://doi.org/10.21303/2504-5695.2019.00993.

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Milk whey proteins are valueble nutritional ingredients with a number of health-beneficial properties. Whey proteins are also a source of bioactive peptides that can be released in the process of proteins enzymatic hydrolysis. In this connection, there often is a need to compare their proteolytic action on milk whey proteins. It is important to take into account the specificities of the composition and properties of milk whey proteins. The aim of the research was to improve the method of comparative study of milk whey proteins enzymatic hydrolysis. Casein and whey were obtained from fresh cow

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17

Rioux, Laurie-Eve, and Sylvie L. Turgeon. "The Ratio of Casein to Whey Protein Impacts Yogurt Digestion In Vitro." Food Digestion 3, no. 1-3 (2012): 25–35. http://dx.doi.org/10.1007/s13228-012-0023-z.

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18

Jacobs, Wesley, Paul Johns, Phillip Haselberger, Joseph J. Thompson, Darryl Sullivan, and Steve Baugh. "Calculation of Whey Protein Fraction in Milk-Based Infant Formula: First Action 2012.07." Journal of AOAC INTERNATIONAL 96, no. 3 (2013): 502–7. http://dx.doi.org/10.5740/jaoacint.13-033.

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Abstract A method for the calculation of whey protein fraction was developed for milk-based infant formula products, based upon an amino acid ratio calculated from amino acid profile data. Total amino acid data from 21 commercially available (five casein and 16 whey) commodities were used as the reference data from which the calculation model used in the validation study was built. This method has been evaluated for precision (repeatability, intermediate precision) and accuracy on nonfat dry milk and products manufactured with targeted whey levels of 32–63%, including National Institute of Sta

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19

Beaulieu, M., Y. Pouliot, and M. Pouliot. "Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios." Journal of Food Science 64, no. 5 (1999): 776–80. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15910.x.

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20

Ronayne De Ferrer, Patricia A., and Maria Elena Sambucetti. "Casein to Whey Protein Ratio in Rat and Human Milks: Effects of Maternal Protein Intake." Journal of Dairy Science 76, no. 6 (1993): 1645–53. http://dx.doi.org/10.3168/jds.s0022-0302(93)77498-6.

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21

Martinez Galan, Bryan S., Flavia Giolo De Carvalho, Simone C. S. Carvalho, et al. "Casein and Whey Protein in the Breast Milk Ratio: Could It Promote Protein Metabolism Enhancement in Physically Active Adults?" Nutrients 13, no. 7 (2021): 2153. http://dx.doi.org/10.3390/nu13072153.

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Due to the utilization of milk proteins such as whey protein (WP) and casein as sports nutrition ergogenic aids, the present study investigated the effects of the association of WP and casein in a ratio of 80:20, a similar ratio of human breast milk, on blood branched-chain amino acid (BCAA) profiles, markers of protein metabolism and delayed onset muscle soreness (DOMS), after a single bout of resistance exercise. A double-blind, crossover and acute study was carried out with ten men (age 29 ± 8 years; BMI: 25.4 ± 2.9 kg/m2; 77 ± 12 kg; 1.74 ± 0.09 m); each one consumed the following suppleme

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COULON, JEAN-BAPTISTE, CATHERINE HURTAUD, BERNARD REMOND, and RAYMOND VERITE. "Factors contributing to variation in the proportion of casein in cows' milk true protein: a review of recent INRA experiments." Journal of Dairy Research 65, no. 3 (1998): 375–87. http://dx.doi.org/10.1017/s0022029998002866.

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The aim of this study was to identify and rank the various factors, in particular those involving feeding, that affect the proportion of caseins in milk true protein. Twenty-nine feeding trials involving 821 lactations were assessed, and lactoprotein genetic variants were known for 551 of these. The main factor affecting the casein: protein ratio was the genetic variant of β-lactoglobulin: once corrected for other factors, the milk of BB type animals had a ratio nearly 30 g/kg total protein higher than AA animals. κ-Casein variant B also had a positive effect (+12 g/kg in favour of BB relative

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23

Fabre, Marina, Christophe Hausswirth, Eve Tiollier, et al. "Effects of Postexercise Protein Intake on Muscle Mass and Strength During Resistance Training: Is There an Optimal Ratio Between Fast and Slow Proteins?" International Journal of Sport Nutrition and Exercise Metabolism 27, no. 5 (2017): 448–57. http://dx.doi.org/10.1123/ijsnem.2016-0333.

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While effects of the two classes of proteins found in milk (i.e., soluble proteins, including whey, and casein) on muscle protein synthesis have been well investigated after a single bout of resistance exercise (RE), the combined effects of these two proteins on the muscle responses to resistance training (RT) have not yet been investigated. Therefore, the aim of this study was to examine the effects of protein supplementation varying by the ratio between milk soluble proteins (fast-digested protein) and casein (slow-digested protein) on the muscle to a 9-week RT program. In a double-blind pro

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Yukalo, Volodymyr, Kateryna Datsyshyn, and Liudmyla Storozh. "IMPROVEMENT OF THE METHOD OF COMPARATIVE STUDY OF MILK WHEY PROTEINS ENZYMATIC HYDROLYSIS." EUREKA: Life Sciences 5 (September 17, 2019): 52–57. http://dx.doi.org/10.21303/2504-5695.2019.00993.

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Milk whey proteins are valueble nutritional ingredients with a number of health-beneficial properties. Whey proteins are also a source of bioactive peptides that can be released in the process of proteins enzymatic hydrolysis. In this connection, there often is a need to compare their proteolytic action on milk whey proteins. It is important to take into account the specificities of the composition and properties of milk whey proteins. The aim of the research was to improve the method of comparative study of milk whey proteins enzymatic hydrolysis. Casein and whey were obtained from fresh cow

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25

Tseng, Emily, Susan M. Potter, and Mary Frances Picciano. "Dietary Protein Source and Plasma Lipid Profiles of Infants." Pediatrics 85, no. 4 (1990): 548–52. http://dx.doi.org/10.1542/peds.85.4.548.

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Total cholesterol and triglyceride concentrations were measured in plasma samples taken at 4 and 8 weeks of age from 40 full-term infants who had been fed either human milk or one of three formulas containing casein-to-whey ratios of 82:18, 66:34, or 50:50 to investigate whether dietary protein influenced the development of plasma lipid profiles. Infants fed the formula with the casein-to-whey ratio of 82:18 had significantly higher plasma cholesterol levels at both 4 and 8 weeks of age compared with other groups of infants (P &lt; .05). Infants fed the high-casein formula also showed an i

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BORDIN, Cláudia Cantelli Daud, and Maria Margareth Veloso NAVES. "Hydrolyzed collagen (gelatin) decreases food efficiency and the bioavailability of high-quality protein in rats." Revista de Nutrição 28, no. 4 (2015): 421–30. http://dx.doi.org/10.1590/1415-52732015000400008.

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Objective Although deficient in all indispensable amino acids, gelatin is used in protein-restricted diets. Food efficiency and protein quality of casein and gelatin mixtures in low protein diets in Wistar rats were investigated. Methods The rats were treated with protein-restricted diets (10.0 and 12.5%) containing casein (control diets), casein with gelatin mixtures (4:1 of protein content), and gelatin as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected protein efficiency ratio, true protein digestibility, and hepatic parameters were estimated.

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Tomaschunas, Maja, Jörg Hinrichs, Ehrhard Köhn, and Mechthild Busch-Stockfisch. "Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt." International Dairy Journal 26, no. 1 (2012): 31–35. http://dx.doi.org/10.1016/j.idairyj.2012.04.005.

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Franceschi, Piero, Massimo Malacarne, Paolo Formaggioni, Claudio Cipolat-Gotet, Giorgia Stocco, and Andrea Summer. "Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture." Foods 8, no. 8 (2019): 315. http://dx.doi.org/10.3390/foods8080315.

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The assessment of the efficiency of the cheese-making process (ECMP) is crucial for the profitability of cheese-factories. A simple way to estimate the ECMP is the measure of the estimated cheese-making losses (ECL), expressed by the ratio between the concentration of each constituent in the residual whey and in the processed milk. The aim of this research was to evaluate the influence of the season and cheese factory on the efficiency of the cheese-making process in Parmigiano Reggiano cheese manufacture. The study followed the production of 288 Parmigiano Reggiano cheese on 12 batches in thr

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Chen, Fu-Tai A., and Ji-Hong Zang. "Determination of Milk Proteins by Capillary Electrophoresis." Journal of AOAC INTERNATIONAL 75, no. 5 (1992): 905–9. http://dx.doi.org/10.1093/jaoac/75.5.905.

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Abstract The potential utility of capillary electrophoresis (CE) for routine determination of milk protein is established. Proteins in cow's milk can be determined by CE in 10 min with high separation efficiency. The major protein components of milk are well-separated and identified. Separations of milk proteins are achieved reliably and reproducibly in an untreated fused-silica column of 21 µm id x 23- 25 cm. Fresh homogenized, low-fat, and nonfat milk show almost identical contents of each protein species; dry milk has a substantially reduced amount of whey proteins, especially oc-lactalbumi

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Daviau, Célina, Alice Pierre, Marie-Hélène Famelart, et al. "Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk." Le Lait 80, no. 6 (2000): 573–87. http://dx.doi.org/10.1051/lait:2000145.

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Phosanam, Arissara, Jayani Chandrapala, Thom Huppertz, Benu Adhikari, and Bogdan Zisu. "In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio." International Dairy Journal 117 (June 2021): 105008. http://dx.doi.org/10.1016/j.idairyj.2021.105008.

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Gilani, Sarwar, and Nana Farkye. "AOAC Expert Review Panel Adopts Official MethodsSM for Whey Protein/Casein Ratio in Infant Formula." Journal of AOAC INTERNATIONAL 96, no. 3 (2013): 500. http://dx.doi.org/10.5740/jaoacint.gilani_whey_intro.

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Kung, Bonnie, Sylvie L. Turgeon, Shirley Vien, et al. "Role of Amino Acids in Blood Glucose Changes in Young Adults Consuming Cereal with Milks Varying in Casein and Whey Concentrations and Their Ratio." Journal of Nutrition 150, no. 12 (2020): 3103–13. http://dx.doi.org/10.1093/jn/nxaa275.

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ABSTRACT Background Increasing the total protein content and reducing the casein to whey ratio in milks consumed with breakfast cereal reduce postprandial blood glucose (BG). Objectives We aimed to explore associations between plasma amino acids (AAs), BG, and glucoregulatory hormones. Methods In this repeated-measures design, 12 healthy adults consumed cereal (58 g) and milks (250 mL) with 3.1 wt% or high 9.3 wt% protein concentrations and with casein to whey ratios of either 80:20 or 40:60. Blood was collected at 0, 30, 60, 120, 140, 170, and 200 min for measurement of the primary outcome, B

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Feng, Ping, Christophe Fuerer, Adrienne McMahon, et al. "Quantification of Whey Protein Content in Milk-Based Infant Formula Powders by Sodium Dodecyl Sulfate–Capillary Gel Electrophoresis (SDS-CGE): Multilaboratory Testing Study, Final Action 2016.15." Journal of AOAC INTERNATIONAL 101, no. 5 (2018): 1566–77. http://dx.doi.org/10.5740/jaoacint.18-0057.

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Abstract A multilaboratory testing study was conducted on AOAC First Action Official Method SM 2016.15: Quantification of Whey Protein Content in Infant Formula Powders by Sodium Dodecyl Sulfate–Capillary Gel Electrophoresis (SDS-CGE). Nineteen laboratories participated in the analysis of duplicate blind-coded samples of 15 formula powder products for infants and young children. Electrophoregrams were recorded at UV220 nm and integrated. The normalized peak areas of whey and casein proteins were summed separately to calculate total whey protein content. Apart from one sample [NIST Standard Ref

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BORCHERDING, KATJA, PETER C. H. R. LORENZEN, and WOLFGANG HOFFMANN. "Effect of protein content, casein-whey protein ratio and pH value on the foaming properties of skimmed milk." International Journal of Dairy Technology 62, no. 2 (2009): 161–69. http://dx.doi.org/10.1111/j.1471-0307.2009.00472.x.

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Lee, Jeehyun, François Martin, Emeline Goussé, et al. "Unravelling the Influence of Composition and Heat Treatment on Key Characteristics of Dairy Protein Powders Using a Multifactorial Approach." Foods 12, no. 17 (2023): 3192. http://dx.doi.org/10.3390/foods12173192.

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The purpose of this study was to improve understanding of the structural and functional property changes that milk-protein concentrates undergo during production, particularly how the manufacturing route (heat treatment position and intensity), standardization (in osmosed water or ultrafiltrate permeate) and formulation (casein:whey protein (Cas:WP) ratio) influence the physico-chemical characteristics—hygroscopicity, particle size, sphericity, density and evolution of browning during storage. To obtain a comprehensive understanding of the parameters responsible for the distinctive characteris

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Xiong, Xiaoying, Minh Thao Ho, Bhesh Bhandari, and Nidhi Bansal. "Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios." International Dairy Journal 109 (October 2020): 104758. http://dx.doi.org/10.1016/j.idairyj.2020.104758.

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Симоненко, Сергей Владимирович, Татьяна Алексеевна Антипова, Надежда Леонидовна Андросова, Светлана Валерьевна Фелик, Ольга Владимировна Кудряшова, and Елена Сергеевна Симоненко. "Milk protein concentrates for use in specialty foods." Food processing industry, no. 11 (October 27, 2022): 19–21. http://dx.doi.org/10.52653/ppi.2022.11.11.004.

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Недостаток пищевого белка в рационе питания ведет к нарушению работы желез внутренней секреции, состава крови; ослаблению умственной деятельности, замедлению роста и развития детей, снижению сопротивляемости к инфекциям. Это создает тенденцию к созданию продуктов с использованием молочно-белковых концентратов (МБК). Молочный белок, состоящий из казеина и сывороточных белков, является ценным источником белка, который обладает питательными и функциональными свойствами. Разделение определенных типов белковых фракций, переработка и использование их в пищевых продуктах стало возможно с появлением н

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Fematt-Flores, Gabriela Eugenia, Ingrid Aguiló-Aguayo, Begonya Marcos, et al. "Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties." Coatings 12, no. 2 (2022): 196. http://dx.doi.org/10.3390/coatings12020196.

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Edible films are thin preformed layers that provide food protection against adverse environmental conditions. Despite milk proteins being functional ingredients that can provide interesting features to films, there is scarce information evaluating their influence on film properties and stability. For this reason, this research work compared the mechanical (thickness, tensile strength, elongation at break), hydrodynamic (moisture content, water solubility, swelling ratio, water vapor transmission rate), color and antioxidant (DPPH) properties of edible films based on casein and whey protein iso

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Aliev, Ayub Yu, Sergey V. Fedotov, and Natalya S. Belozertseva. "CHANGES IN THE PROTEIN COMPOSITION OF COWS' MILK FOR SUBCLINICAL MASTITIS." Problems of veterinary sanitation, hygiene and ecology 4, no. 44 (2022): 471–77. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202204010.

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The nutritional value of milk and raw milk is determined by protein, so we paid special attention to determining the protein composition of raw milk. Were made measurements: the mass fraction of total nitrogen, the mass fraction of non-protein nitrogenous compounds, the content of urea, essential and non-essential amino acids. Biochemical studies of the protein composition of milk obtained from cows with suspected mastitis indicate that the content of total protein, casein, albumin and globulins in milk significantly changed with the growth of pathological processes in the mammary gland. Lacti

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Fournaise, Tristan, Jennifer Burgain, Carole Perroud-Thomassin, and Jérémy Petit. "Impact of the whey protein/casein ratio on the reconstitution and flow properties of spray-dried dairy protein powders." Powder Technology 391 (October 2021): 275–81. http://dx.doi.org/10.1016/j.powtec.2021.06.026.

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Kalit, Samir, Milna Tudor Kalit, Iva Dolenčić Špehar, et al. "The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese." Foods 10, no. 4 (2021): 690. http://dx.doi.org/10.3390/foods10040690.

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The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (p < 0.05) lower after Lički škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of ch

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Kruchinin, Aleksandr G., Ekaterina I. Bolshakova, and Irina A. Barkovskaya. "Bioinformatic Modeling (In Silico) of Obtaining Bioactive Peptides from the Protein Matrix of Various Types of Milk Whey." Fermentation 9, no. 4 (2023): 380. http://dx.doi.org/10.3390/fermentation9040380.

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Whey is a by-product of the production of various types of cottage cheese and cheese, casein, and coprecipitates. Conditions of milk coagulation directly affect the physico-chemical properties of whey and the formation of its protein profile. This fact makes it difficult to standardize the protein profile of milk whey for its further processing. Whey proteins have a great potential to release a wide range of bioactive peptides (BAP), capable of reducing the risk of a number of chronic food-related diseases. Computer modeling of an enzymatic hydrolysis of proteins is one of the ways to increase

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Семенова, Е. С., С. В. Симоненко, Е. С. Симоненко, and М. Ю. Щетникова. "Micellar Casein: Bioactivity, Functionality and Applications." Food processing industry, no. 10 (October 4, 2023): 96–99. http://dx.doi.org/10.52653/ppi.2023.10.10.020.

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Молочный белок известен своей высокой питательной ценностью, основанной на его незаменимом аминокислотном составе, кроме того, он обладает широким спектром биологической активности. Было доказано, что пептиды, которые зашифрованы в первичных аминокислотных последовательностях белков, могут проявлять антигипертензивные, антимикробные, антитромботические, иммуномодулирующие, опиоидные и антиоксидантные функции. Благодаря технологиям мембранного фракционирования молочный белок легко разделяется на фракции казеина и сыворотки, которые затем могут быть разделены на отдельные виды белков, многие из

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Sánchez-Hidalgo, Víctor Manuel, Samuel Flores-Huerta, Guadalupe Matute, Claudia Serrano, Bárbara Urquieta, and Rocío Espinosa. "Whey Protein/Casein Ratio and Nonprotein Nitrogen in Preterm Human Milk During the First 10 Days Postpartum." Journal of Pediatric Gastroenterology &amp Nutrition 26, no. 1 (1998): 64–69. http://dx.doi.org/10.1097/00005176-199801000-00011.

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Masum, A. K. M., Thom Huppertz, Jayani Chandrapala, Benu Adhikari, and Bogdan Zisu. "Physicochemical properties of spray-dried model infant milk formula powders: Influence of whey protein-to-casein ratio." International Dairy Journal 100 (January 2020): 104565. http://dx.doi.org/10.1016/j.idairyj.2019.104565.

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Jeong, Eun Woo, Gyu Ri Park, Jiyun Kim, So-Yul Yun, Jee-Young Imm, and Hyeon Gyu Lee. "Erratum to: Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats." Food Science of Animal Resources 43, no. 1 (2023): 195. http://dx.doi.org/10.5851/kosfa.2022.e78.

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Warncke, Malou, Ingrun Kieferle, Thanh Mai Nguyen, and Ulrich Kulozik. "Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production." Journal of Food Engineering 312 (January 2022): 110745. http://dx.doi.org/10.1016/j.jfoodeng.2021.110745.

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Warncke, Malou, Sonja Keienburg, and Ulrich Kulozik. "Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria." Foods 10, no. 7 (2021): 1606. http://dx.doi.org/10.3390/foods10071606.

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The idea was to develop powders for fresh/hard cheese or quark production comprising milk proteins in optimal composition and functional properties for manufacturing each of those cheese types. The aim was to avoid whey protein drainage by their prior removal or by their heat-induced structural integration in the curd. The pre-renneted powders already contain additives such as starter cultures and calcium chloride to instantaneously form homogeneous curds upon reconstitution. The impact of the casein/whey protein ratio (86:14 by ultrafiltration and 98:2 by microfiltration) and upfront heat tre

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Solverson, Patrick, Sangita G. Murali, Adam S. Brinkman, et al. "Glycomacropeptide, a low-phenylalanine protein isolated from cheese whey, supports growth and attenuates metabolic stress in the murine model of phenylketonuria." American Journal of Physiology-Endocrinology and Metabolism 302, no. 7 (2012): E885—E895. http://dx.doi.org/10.1152/ajpendo.00647.2011.

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Phenylketonuria (PKU) is caused by a mutation in the phenylalanine (phe) hydroxylase gene and requires a low-phe diet plus amino acid (AA) formula to prevent cognitive impairment. Glycomacropeptide (GMP) contains minimal phe and provides a palatable alternative to AA formula. Our objective was to compare growth, body composition, and energy balance in Pahenu2 (PKU) and wild-type mice fed low-phe GMP, low-phe AA, or high-phe casein diets from 3–23 wk of age. The 2 × 2 × 3 design included main effects of genotype, sex, and diet. Fat and lean mass were assessed by dual-energy X-ray absorptiometry

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