Academic literature on the topic 'Whey protein concentrate from milk'
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Journal articles on the topic "Whey protein concentrate from milk"
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El-Salam, Mohamed H. Abd, Safinaz El-Shibiny, Mohamed B. Mahfouz, Hala F. El-Dein, Hossein M. El-Atriby, and Veijo Antila. "Preparation of whey protein concentrate from salted whey and its use in yogurt." Journal of Dairy Research 58, no. 4 (November 1991): 503–10. http://dx.doi.org/10.1017/s0022029900030119.
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SummarySalted whey (7–8% NaCl) was concentrated by ultrafiltration by a factor of 20. Sweet whey equal to the retentate volume was added and ultrafiltration was continued to a concentration factor of 20. Addition of sweet whey and ultrafiltration was repeated twice more for almost complete removal of salt from whey protein concentrate (WPC). The protein content of WPC was adjusted to 3·5% using sweet whey and the mixture was heated to 65°C for 30 min. This was mixed with buffalo milk at the rate of 0, 10, 20 or 30% and then heated at 80°C for 1, 5 or 20 min before use for yogurt manufacture. The chemical, rheological and organoleptic properties of the yogurt were investigated. WPC could be added to buffalo milk at up to 20% without affecting the quality of the yogurt produced. On the contrary, it improved the texture, mouthfeel and wheying-off of yogurt from buffalo milk. Yogurt with 30% WPC had an unacceptably weak body and texture for a set product. Heating at 80°C for 5 min was sufficient to produce good quality yogurt from buffalo milk containing WPC.
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Sutton, J. D., K. Aston, D. E. Beever, and M. S. Dhanoa. "Milk production from grass silage diets: effects of high-protein concentrates for lactating heifers and cows on intake, milk production and milk nitrogen fractions." Animal Science 62, no. 2 (April 1996): 207–15. http://dx.doi.org/10.1017/s1357729800014508.
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AbstractTo examine the effects of increasing the crude protein (CP) content of concentrates at either equal concentrate intake (increasing CP intake) or at reducing concentrate intake (equal CP intake), 44 multiparous Holstein-Friesian cows were allocated to one of five treatments for weeks 4 to 18 of lactation. The treatments were 6 kg dry matter (DM) per day of concentrates containing nominally 200, 300 or 400 g CP per kg DM or 9 or 3 kg DM per day of concentrates containing 200 or 600 g CP per kg DM respectively. In addition 23 first-calf cows (heifers) were offered 5 kg DM per day of concentrates containing 200, 300 or 400 g CP per kg DM. All the animals were offered first-cut perennial ryegrass silage ad libitum. Increasing the concentrate CP content at equal intake caused only small and non-significant increases in silage intake by both heifers and cows. It significantly increased yields of milk and milk protein for both groups but whereas the cows responded to both increments of CP, the heifers only responded to the first. The concentrations of total protein, true protein, casein and non-protein nitrogen (NPN) in milk were significantly increased but the concentration of whey protein remained unchanged. Increasing CP concentration while the concentrate ration was reduced enhanced silage intake but had no significant effect on yields of milk or milk solids. The concentrations of total protein, true protein (non-significant), casein and NPN all increased but whey protein was unchanged. Overall the concentrations of casein and NPN were linearly related to the dietary CP concentration. With both concentrate strategies the proportion of true protein in total milk protein decreased and the proportion of NPN increased with increasing dietary CP concentration but the changes, though highly significant, were relatively small. It is concluded that the strategy of reducing the concentrate ration while maintaining concentrate CP intake causes only small reductions in milk solids production but it is dependent for success on supplies of high-quality grass silage to substitute for the concentrates.
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Yaşar, Kurban, and Adnan Bozdogan. "Effect of The Use of Different Whey Proteins on Some Properties of Sahlep Beverage Prepared from Functional Sahlep Powder." Turkish Journal of Agriculture - Food Science and Technology 6, no. 5 (April 23, 2018): 520. http://dx.doi.org/10.24925/turjaf.v6i5.520-523.1590.
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Sahlep powder is obtained by drying and grinding after the plant tubers of the Orchidaceae family removed from the soil. Sahlep powder, which is unique to Turkey, is used in Maras ice cream, sahlep beverage and medicine production. There is a growing interest in healthy nutrition in the world. This increasing is increased the demand for functional food. Whey proteins are increasingly used in foods in recent years due to the functional compounds they contain. In this study, it was tried to increase the functional properties of sahlep using Whey proteins. For this purpose, different Sahlep powder was prepared by using Whey protein concentrate (WPC 35%), demineralized whey protein powder, milk powder, sahlep, sugar, starch, cinnamon and ginger. The different Sahlep produced were made into sahlep beverage with water and pH, viscosity and sensory analysis were made. As a result of the analyzes made, the use of Whey proteins statistically affected the viscosity value of the sahlep beverage. It was determined that the use of different whey proteins affected the color, taste and smell values of Sahlep. As a result of the sensory evaluation performed by the panelists, sahlep beverage produced in 25% whey protein concentrate (WPC 35%) + 75% milk powder mixture was preferred. It is may be suggested to produce sahlep powder and sahlep beverage by using 25% whey protein concentrate (WPC 35%) + 75% milk powder mixture.
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Ye, Aiqian, Skelte G. Anema, and Harjinder Singh. "Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk." Journal of Dairy Research 75, no. 3 (July 14, 2008): 347–53. http://dx.doi.org/10.1017/s0022029908003464.
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The changes in milk fat globules and fat globule surface proteins of both low-preheated and high-preheated concentrated milks, which were homogenized at low or high pressure, were examined. The average fat globule size decreased with increasing homogenization pressure. The total surface protein (mg m−2) of concentrated milk increased after homogenization, the extent of the increase being dependent on the temperature and the pressure of homogenization, as well as on the preheat treatment. The concentrates obtained from high-preheated milks had higher surface protein concentration than the concentrates obtained from low-preheated milks after homogenization. Concentrated milks heat treated at 79°C either before or after homogenization had greater amounts of fat globule surface protein than concentrated milks heat treated at 50 or 65°C. This was attributed to the association of whey protein with the native MFGM (milk fat globule membrane) proteins and the adsorbed skim milk proteins. Also, at the same homogenization temperature and pressure, the amount of whey protein on the fat globule surface of the concentrated milk that was heated after homogenization was greater than that of the concentrated milk that was heated before homogenization. The amounts of the major native MFGM proteins did not change during homogenization, indicating that the skim milk proteins did not displace the native MFGM proteins but adsorbed on to the newly formed surface.
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Yukalo, V. G., and K. Ye Datsyshyn. "Technology of low allergenic milk with whey proteins hydrolysate." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 92 (November 8, 2019): 14–18. http://dx.doi.org/10.32718/nvlvet-f9203.
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In recent years, there has been a steady increase in the number of various allergic diseases in children and adults. Clinical manifestations of allergic reactions can be observed almost from infancy, which is often associated with nutrition specificity. It is proved that one of the strongest milk allergens are the main whey fractions β-lactoglobulin and α-lactalbumin. One way to reduce allergies is to remove or completely replace whey proteins. Another way to reduce allergenicity is to use whey protein hydrolysates. In most cases, hydrolysates are obtained using cheap active proteolytic preparations. They usually have wide specificity, and the hydrolysates formed by them include short peptides with low allergenicity. Numerous biologically active peptides which have a positive effect on the organism are either lost or the possibility of their formation is reduced in such cases. A valuable source of such biologically active peptides is whey protein-precursors. Therefore, the purpose of the research is to develop a technology of low-allergenic milk with the preservation of natural biologically active peptides from whey proteins. The concentrate of natural casein was obtained in the result of the «milk-pectin-water» system dividing for creating a low-allergenic product. The fractional composition of the casein complex and milk whey proteins was analyzed by polyacrylamide gel electrophoresis. Whey protein concentrate was used as the substrate to obtain the hydrolysate. Proteolysis was performed with pancreatin at 37 °C and pH 7.9. The composition of the obtained hydrolysate was analyzed by gel filtration on Sephadex G-25. The peptides and polypeptides composition of hydrolysate was characterizated with the help of express electrophoresis. The technology of the proposed dairy product includes addition to a liquid concentrate of natural casein the whey protein hydrolysate obtained in physiological conditions. The results of electrophoretic and chromatographic researches indicate about the absence of main proteins allergens from milk whey in the product. This allows recommending it for the nutrition of people allergic to whey proteins.
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Melnikova, E. I., E. B. Stanislavskaia, and K. Y. Baranova. "Use of whey protein ingredients to produce milk fat simulants." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 90–95. http://dx.doi.org/10.20914/2310-1202-2020-3-90-95.
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The article deals with the problem of thermomechanical processing conditions influence on the properties of dry whey protein ingredient solutions: whey protein concentrates and isolates. The initial stage of obtaining fat property mimics is heat treatment of protein solutions to the temperature exceeding the denaturation threshold (65-75 °C). The next mechanical impact on the aggregates obtained leads to the formation of the particles similar to the fat globules. Protein mass fraction has a significant influence on the denaturation process. When its value becomes larger, the number of collisions between primary aggregates increases as well as the coagulation probability. In isolate solutions the denaturation rate was high, and it was observed intensive, irreversible coagulation at all protein concentrations. Aggregates were characterized as porous, branched, and polydisperse. Shear rate increase under mechanical impact resulted in even greater aggregates growth. Samples obtained at high shear rates were characterized by apparent physical instability. Large size of the protein aggregates was confirmed by a high degree of sedimentation. Suspensions were characterized as granular. The denaturation rate and coagulation intensity were lower in concentrate solutions. Presence of lactose helped to protect proteins from rapid loss of solubility by stabilizing their structure against thermal unfolding. The aggregates were characterized by a round compact shape, and the particle size didn’t differ a lot. Protein mass fraction change of the concentrate suspension samples did not have significant influence on the aggregates size and shape. Rotor rotation speed increase contributed to the particle size decrease. The solutions were characterized by the sedimentation stability and they had a uniform thick consistency imitating properties of the fat-containing products.
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Slyvka, N. B., O. Ya Bilyk, O. R. Mikhailytska, and Yu R. Hachak. "Research of changes in individual physico-chemical parameters of yoghurts using whey protein concentrates." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (April 23, 2019): 162–66. http://dx.doi.org/10.32718/nvlvet-f9127.
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The purpose of the work was to investigate the effect of whey proteins and dry whey concentrates on the change of titrated and active acidity during digestion. In order to stabilize the consistency in the production of low-fat yogurts, dry whey was selected that met the requirements of State Standard 4552:2006. It is used to improve the taste of finished products, to add flavor, to improve the texture, as well as to improve overall quality. In addition, dry whey protein concentrate WPC 80 Milkiland was used. The addition of whey protein concentrate does not detract from the organoleptic characteristics of a normalized mixture, which allows it to be used in yogurt technology. The addition of whey proteins has a significant effect on the duration of gel formation. Whey protein concentrate and dry whey reduce the duration of latent fermentation and flocculation stages. The data obtained allows us to predict that they accelerate the coagulation process. This effect is enhanced by increasing the dose of protein concentrates. Conducted coagulation of milk with a different dose and observed changes in titrated and active acidity during the fermentation. Yogurt culture YF-L903, which includes Streptococcus salivarius subsp., Thermophilus, Lactobacillus delbrűeckii subsp. Bulgaricus were used for fermentation. The highest growth rate of titrated acidity is recorded for option 1 (0.5% dry sucrose) and controls that for 4 hours. the fermentation reached 80 °T. The highest rate of decline in active acidity is recorded in option 1 (0.5% dry sucrose serum). All samples for 4 hours of fermentation reached 4.65–4.72 units. pH. Thus, the acidity slightly increases with increasing the dose of serum protein concentrate and does not increase with the use of dry whey.
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Robins, Ajisha, and K. Radha. "Development of low-fat ice cream from goat milk incorporating whey protein concentrate." Indian Journal of Small Ruminants (The) 25, no. 2 (2019): 222. http://dx.doi.org/10.5958/0973-9718.2019.00044.8.
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Horáčková, Š., P. Sedláčková, M. Sluková, and M. Plocková. "The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk." Czech Journal of Food Sciences 32, No. 6 (November 27, 2014): 526–31. http://dx.doi.org/10.17221/214/2014-cjfs.
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The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(–)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.
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Zoidou, Evangelia, Sofia Theodorou, Ekaterini Moschopoulou, Lambros Sakkas, Georgios Theodorou, Artemi Chatzigeorgiou, Ioannis Politis, and Golfo Moatsou. "Set-style yoghurts made from goat milk bases fortified with whey protein concentrates." Journal of Dairy Research 86, no. 3 (August 2019): 361–67. http://dx.doi.org/10.1017/s0022029919000499.
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AbstractThis research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.
Dissertations / Theses on the topic "Whey protein concentrate from milk"
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Brandão, Henry. "Utilização de extrato hidrossolúvel de soja na elaboração de bebida fermentada simbiótica." Universidade Estadual do Oeste do Parana, 2012. http://tede.unioeste.br:8080/tede/handle/tede/411.
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Previous issue date: 2012-07-02In Brazil, the grain harvest in 2007/08 was about 145 million tons, a record for the domestic agriculture. In 2008 soybeans led to participation in the value of production of temporary and permanent crops with 39.18% which were superseded by the 2009/2010, in which the Paraná state reached the first place in soybean production in Brazil. As possible benefits of diets containing soy we could mention the anticarcinogenic effects, reduction of cholesterol levels, protective effects against obesity and symptoms such as hot flashes during menopause, treatment of coronary heart disease and osteoporosis. According to this economic and health context, this work aimed the development of a hydrosoluble soybean extract fermented with probiotic microorganisms, plus inulin (prebiotic substance) and whey protein concentrate, in order to meet the consumers expectations on health, nutrition and functionality due to their symbiotic nature. Physical and chemical, microbiological, sensory analyzes and probiotic bacteria counting were carried out, considering different types of sugars such as sucrose and glucose. Twelve formulations were prepared from hydrosoluble soybean extract with whey protein concentrate and inulin, by varying the inoculated cultures (Lactobacillus acidophilus, Lactobacillus casei and SAB) and sugar (100% glucose treatment, 100% sucrose treatment, 50% glucose and 50% sucrose treatment, and 0% sugar treatment). The sensory evaluation experiment was completely randomized, applying analysis of variance-ANOVA and Means Test (Tuckey). In the fermentation process the formulation A5 (EHS 10%, 2.5% WPC, 2% inulin, sugar and inoculum SAB) presented the shortest time register, with 5 hours and 53 minutes to achieve the optimum pH. For an optimal therapeutic effect, it is estimated that the probiotic food must contain a number above than 107 CFU / mL, and all formulations reached this viable cell count during 28 days of storage, especially the Treatment A9 with an initial count of 1,20 x1014 CFU / mL. The increased acidity values reached 85 ºD, maintaining the pH value close to 4.31, which means a suitable pH. The results of the microbiological analyzes of fermented beverages were in accordance to the standards established by the Brazilian legislation, ensuring the safety of the samples. The rate of acceptance achieved by sensory evaluation of the beverages was above 70% considering the formulations A2 (EHS 10%, 2.5% WPC, 2% of inulin, 100% sucrose and L. casei inoculum) and A10 (EHS 10% 2.5% WPC, 2% of inulin, and 100% sucrose and L. acidophilus inoculum), which means that these formulations would be well accepted in the consumers market.
A safra brasileira de grãos 2007/08 foi de cerca de 145 milhões de toneladas, um recorde para a agricultura interna. No ano de 2008 a soja liderou a participação no valor da produção de lavouras temporárias e permanentes com 39,18%, participação que foi superada pela safra 2009/2010, na qual o Paraná garantiu o primeiro lugar na produção de soja no Brasil. Como possíveis benefícios de dietas contendo soja podem ser mencionados os efeitos anticarcinogênicos, redução dos níveis de colesterol, efeitos protetores contra a obesidade e sintomas como ondas de calor na menopausa, tratamento de doenças coronarianas e osteoporose. Diante deste contexto econômico e de saúde, almejou-se desenvolver uma bebida à base de extrato hidrossolúvel de soja fermentada com micro-organismos probióticos, acrescida de inulina (substância prebiótica) e proteína concentrada do soro do leite, visando atender às expectativas de consumidores quanto à saúde, nutrição e funcionalidade, devido ao seu caráter simbiótico. Foram realizadas análises físico-químicas, microbiológicas, sensoriais e contagem de bactérias probióticas, considerando-se diferentes tipos de açúcares, como sacarose e glicose. Foram elaboradas doze formulações a partir de extrato hidrossolúvel de soja, adicionado de proteína concentrada de soro de leite e inulina, variando as culturas inoculadas (fermentos lácteos Lactobacillus acidophilus, Lactobacillus casei e SAB) e o açúcar (Tratamento com 100% de glicose, tratamento com 100% de sacarose, tratamento com 50% de glicose e 50% de sacarose e tratamento com 0% de açúcar). O delineamento experimental na avaliação sensorial foi inteiramente casualizado, aplicando-se a análise de variância (ANOVA) e teste de médias (Tuckey). No processo de fermentação a formulação contendo 10% EHS, 2,5% WPC, 2% de inulina, sem açúcar e o inóculo SAB sobressaiu-se com o menor tempo, totalizando 5 horas e 53 minutos para alcançar o pH ótimo. Para obter um efeito terapêutico ótimo, estima-se que o alimento probiótico deva conter um número maior que 107 UFC/mL, sendo que todas as formulações elaboradas alcançaram este propósito durante os 28 dias de armazenamento, tendo como destaque a formulação A9 com uma contagem inicial de 1,20 x1014 UFC/mL. Os valores de acidez aumentaram até aproximadamente 85º D, mantendo o valor de pH próximo a 4,31, o que significa um pH adequado. Os resultados das análises microbiológicas das bebidas fermentadas apresentaram-se em conformidade com os padrões estabelecidos pela legislação brasileira, assegurando a inocuidade das amostras. O índice de aceitabilidade obtido pela avaliação sensorial das bebidas foi superior a 70% para as formulações A2 (10% EHS, 2,5% WPC, 2% de inulina, 100% sacarose e o inóculo L. casei ) e A10 (10% EHS, 2,5%WPC,2% de inulina, 100%sacarose e o inóculo L. acidófilos), o que significa que estas formulações seriam bem aceitas no mercado consumidor.
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Berber, Murat. "Whey Protein Concentrate as a Substitute for Non-Fat Dry Milk in Yogurt." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1293520877.
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Dobson, Brent Neeley. "Effects of Nonfat Dry Milk, Whey Protein Concentrate and Calcium Caseinate on Color and Texture of Turkey Rolls." DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5421.
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Two studies were conducted to evaluate the effects of milk solids on restructured and emulsified turkey rolls. the milk solids used were nonfat dry milk (NFDM), whey protein concentrate (WPC), and calcium caseinate (CC). Turkey rolls consisted of 100% breast meat or 90:10 or 70:30 breast-to-thigh, salt (1%), water (10%), internal or cluster fat (10%), and 3% of various milk solids (WPC, NFDM, CC).
The objectives of these studies were to 1) determine which ratio between light and dark meat is preferred; 2) determine which of milk solids evaluated will permit the highest level of dark meat incorporation into evaluated products; 3) determine if there is a mechanism by which milk proteins lighten poultry meat; and 4) determine which milk protein produces the best bind between meat pieces. Panelists were used in the first study to evaluate cooked meat attributes of color intensity, color uniformity, cohesiveness, tenderness, roasted turkey flavor, juiciness, and overall acceptability. The attributes were rated on a seven-point scale. Rolls made with WPC or NFDM scored significantly higher for color uniformity, cohesiveness, roasted turkey flavor, and overall acceptability than rolls made with CC. No differences were noted among treatments for juiciness or toughness with rolls of the same light-to-dark meat ratio. However, the 90:10 rolls were rated significantly more tender than the rolls made with the 70:30 ratio. Rolls containing milk solids had significantly higher yields than the controls.
In the second study, rolls were made using the preferred meat ratio (90:10 breast:thigh meat). NFDM and WPC were used as binders, but not CC, since in the first study it was an ineffective binding agent. The second study showed that no whitening or lightening occurred in turkey rolls. This researcher also found that both NFDM and WPC increased bind strength between meat pieces. Controls made without added milk solids had less bind strength between the meat particles. Meat particle size also affected bind strength in finished products, with finely chopped rolls having higher bind strength than coarsely ground rolls. Moreover, the second study had unexpected results indicating that NFDM will prevent development of pink discoloration during refrigerated storage. The penetrometer used for bind measurements is described.
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Bulbul, Kanak. "Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds made from Recombined Concentrated Milk." DigitalCommons@USU, 2019. https://digitalcommons.usu.edu/etd/7440.
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The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana.
The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final cheese moisture when using microfiltered concentrated milk.
We performed twelve cheesemaking trials using recombined milk from micellar casein concentrate, cream and skim milk according to a modified cheddar cheese-make procedure. Four different levels of starter cultures were used to achieve different acidification rates for pH change during cheesemaking. The amount of starter culture added had significant effect on moisture of cheese at whey drainage, moisture and pH of cheese. Thus, it can be said that the pH drop that occurs during the cheesemaking increases rate and extent of whey expulsion.
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McCarthy, James Thomas. "Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/442.
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Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin as well as one with only pectin were also produced. A fat-free cow's milk yogurt with pectin was also used as a control yogurt. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4°C for 10 weeks. The results showed that the non-fat goat's milk yogurt made with 12% HWPC (12.5% WPC solution heated at 85°C for 30 min at pH 8.5) and 0.35% pectin, had a significantly higher viscosity (P<0.01) than any of the other yogurts and low syneresis than the goat’s yogurt with only pectin added (P<0.01). After 10 weeks in storage, viscosity and pH remained constant throughout all of the yogurts. Mold, yeast, and coliform counts were negative throughout the 10 week study. Bifidobacterium spp. remained stable and counts remained above 10⁶CFU g⁻ ¹ during the 10 week storage. However, the population of Lactobacillus acidophilus dropped below 10⁶CFU g⁻ ¹ after 2 weeks of storage. Microstructure analysis of the non - fat goat’s milk yogurt determined by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a more comprehensive network in the yogurt gel. The results indicate that HWPC could be used as a fat replacer to improve the consistency of non - fat goat’s milk yogurt and other products alike.
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Li, Bingyi. "Selective extraction of phospholipids from dairy powders using supercritical fluid extraction." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/38171.
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Master of ScienceFood Science Institute
Jayendra K. Amamcharla
In recent years, the interest in functional components such as phospholipids (PLs) is increasing as a result of growing awareness of their health benefits. PLs affect several cell functions, such as growth, molecular transport system, memory processing, stress responses, and central nervous system myelination. Many studies have shown that the neutral lipids can be successfully extracted using supercritical carbon dioxide (SCO₂) from different types of foods such as egg, canola, pumpkin seed, fish and dairy powders. It is an alternative method to avoid the use of large quantities organic solvents. The SCO₂ is a safe, environmentally friendly and economical process to extract edible lipids from a variety of matrices. However, a modifier such as ethanol is needed to fractionate PLs due to limited solubility of PLs in SCO₂. The objectives of this study were to optimize the SFE process parameters and to determine the effect of pressure, temperature, and ethanol concentration on the extraction efficiency of PLs from whey protein phospholipid concentrate (WPPC) and buttermilk powder (BMP). Three different batches of WPPC and BMP were obtained from a commercial manufacturer and followed a unique two-step extraction process to isolate PLs from WPPC and BMP. In Step-1, neat supercritical CO₂ was used to remove all the neutral lipids at 414 bar pressure, 60 °C sample temperature, and 5 L/min CO₂ flow rate. The spent solids, the powder left after the first step extraction, were used to extract PLs in the second step. The Step-2 (SCO₂-Ethanol) process was optimized in terms of pressure (350, 414 and 550 bar), temperature (40 °C and 60 °C) and concentration of ethanol (10%, 15% and 20%) as independent factors. All the lipid fractions were analyzed by high performance lipid chromatography (HPLC) and thin layer chromatography (TLC). For WPPC, only ethanol concentration had significant effect (P < 0.05) on the amount of PLs extracted after the Step-2. On the other hand, temperature and ethanol concentration were significantly (P < 0.05) affected the efficiency of SFE for BMP. The optimal processing conditions for WPPC and BMP were 350 bar pressure, 60 °C sample temperature and 15% concentration of ethanol, and 550 bar of pressure, 60 °C sample temperature and 15% concentration of ethanol, respectively. This study allowed obtaining PLs from dairy co-products such as WPPC and BMP as a separate ingredient and this could be useful in nutraceutical and infant formulations as well as different food products formulations.
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Marincic, Patricia Z. "Quantitation of Bovine Serum Albumin in Cow's-Milk-Based Infant Formulas and Removal of Bovine Serum Albumin from Cow's Milk and Whey Protein Isolates." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5443.
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Early introduction of cow's-milk-based infant formulas, in particular the ABBOS epitope of bovine serum albumin (BSA), has been implicated as an autoimmune trigger in the pathogenesis of insulin dependent diabetes mellitus (IDDM). A direct enzyme-linked immunosorbant assay (ELISA), using polyclonal anti-BSA antibodies, was developed to determine the BSA content of cow's milk and 15 infant formulas. Powdered high-whey (60%) formulas averaged 41 mg BSA/100 ml; 2% milk contained 52 mg BSA/100 ml; and the high-casein formulas averaged 13 mg/100 ml. BSA content of powdered polymeric formulas and cow's milk varied directly with the whey protein concentration (correlation coefficient = 0.8445, Q = 0.008). BSA was not detected in any hydrolyzed powdered formula or commercially sterile liquid preparation regardless of protein composition. The absence of BSA was confirmed by polyacrylamide gel electrophoresis. It is unlikely that the ABBOS epitope is present in the formulas testing negative for BSA due to enzymatic hydrolysis and heat denaturation of these formula preparations.
A laboratory technology was developed that could be upgraded to produce BSA free protein bases used in the manufacture of infant formula. Affinity chromatography, using paramagnetic beads with an immobilized antibody against BSA, was applied to extract BSA from cow's milk and whey isolates. Monoclonal and polyclonal antibody-activated beads were used to capture BSA from samples. The capture efficiency in milk was 11% and 19% for polyclonal beads, and 59% for monoclonal beads. Capture efficiency of monoclonal beads of 91% was significantly greater in both acid and sweet whey compared to the polyclonal beads exhibiting a capture efficiency 31% and 24% in acid and sweet whey, respectively. Capture efficiency of monoclonal and polyclonal beads did not differ significantly in milk, acid whey, or sweet whey. Removal of BSA from a known sample of 25ng of BSA treated with polyclonal beads was 70% effective with a capture efficiency of 35%. A net reduction of 99.9% of the BSA could be expected by coupling immunocapture with molecular sieving. Immunocapture was most effective in removing BSA when only small amounts were present in the sample.
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Ryskaliyeva, Alma. "Exploring the fine composition of Camelus milk from Kazakhstan with emphasis on protein components." Thesis, Université Paris-Saclay (ComUE), 2018. http://www.theses.fr/2018SACLA016/document.
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La présente étude visait à identifier, en explorant la fraction protéique des laits de camélidés provenant de plusieurs régions du Kazakhstan, des molécules originales (peptides, protéines) potentiellement responsables des propriétés attribuées au lait de chamelle. Près de 180 échantillons de lait de 2 espèces de camélidés (Camelus bactrianus, C. dromedarius et leurs hybrides) ont été collectés à différents stades de lactation, âge et nombre de vêlages, et soumis à différentes techniques analytiques et approches protéomiques (SDS-PAGE, LC-MS/MS et LC-ESI-MS). Cinquante molécules protéiques correspondant à des variants génétiques, des isoformes issues de modifications post-traductionnelles et d'épissages différentiels, appartenant à 9 familles de protéines (κ-, αs1-, αs2-, β- et γ-CN, WAP, α-LAC, PGRP, CSA / LPO) ont été caractérisées. L’existence de deux isoformes inconnues (i1 et i2) de la caséine αs2 a été observée dans les deux esèces. Ces isoformes sont des variants d'épissage consécutif pour l’un à l’intégration d'une séquence de 27 nucléotides « in frame », codant pour le nonapeptide ENSKKTVDM, dont la présence a été confirmée au niveau génomique, flanquée de motifs canoniques définissant une structure exonique. La seconde isoforme, présente à différents niveaux de phosphorylation compris entre 8P et 12P, comporte un décapeptide supplémentaire (VKAYQIIPNL), révélé par LC-MS/MS, codé par une extension 3 'de l'exon 16. En outre, nous rapportons, pour la première fois à notre connaissance, l’existence d'une isoforme de phosphorylation de la caséine αs2 présentant au moins un résidu S/T phosphorylé n’appartenant pas à la séquence canonique habituelle (S/T-X-A) reconnue par la kinase mammaire, suggérant ainsi l'existence de deux systèmes impliqués dans la phosphorylation des caséines, dans la glande mammaire.S’agissant de la WAP, nous avons identifié chez C. bactrianus un nouveau variant génétique (B), issue d'une transition G => A conduisant à un changement de codon (GTG/ATG) dans la séquence nucléotidique de l’ARNm, qui entraine un changement d’acide aminé en position 12 de la protéine mature (V12M). Un variant résultant de l’usage du site d'épissage canonique, reconnu comme tel chez les autres mammifères exprimant la WAP dans leur lait, a été identifié. La forme majoritaire de la WAP cameline, décrite pour la première fois par Beg et al. (1986) qui présente une insertion de 4 résidus d'acides aminés (56VSSP59) dans le segment peptidique reliant les deux domaines 4-DSC, résulte de l'utilisation d'un site d'épissage cryptique intronique improbable, prolongeant l'exon 3 du gène de 12 nucléotides sur son extrémité 5 '. De plus, nous confirmons que chez les camélidés, l'intron 3 du gène spécifiant la WAP, est un intron rare de type GC-AG, avec un site donneur faible qui s’accompagne d’un effet compensatoire au site consensus de l'exon accepteur.Finalement, en utilisant un protocole optimisé, nous avons isolé les vésicules extracellulaires (VE) dérivés du lait de camélidés présentant les caractéristiques morphologiques, de taille et de contenu en protéines des exosomes. Nous avons identifié un millier de protéines différentes représentant le premier protéome des VE dérivés du lait de chamelle qui semble plus étendu que le protéome du lait de chamelle, incluant notamment les marqueurs associés aux VEs, tels CD63, CD81, HSP70, HSP90, TSG101 et ADAM10. Nous avons également identifié des protéines présentes dans d'autres compartiments du lait. C'est notamment le cas pour les protéines apparentées à Ras, MFG-E8, ou CD9 qui sont également présentes dans les globules gras du lait. Nos résultats suggèrent par ailleurs fortement que les VEs dérivés du lait de chamelle ont des origines cellulaires différentesThe present study aimed to identify, in exploring the protein fraction of camelid milks from several regions of Kazakhstan, original molecules (peptide, proteins) potentially responsible for the properties attributed to camel milk. Nearly 180 milk samples from two camel species (Camelus bactrianus and C. dromedarius, and their hybrids) we collected at different lactation stage, age and calving number, and submitted to different proven analytical techniques and proteomic approaches (SDS-PAGE, LC-MS/MS and LC-ESI-MS). A detailed characterization of 50 protein molecules, relating to genetic variants, isoforms arising from post-translational modifications and alternative splicing events, belonging to 9 protein families (κ-, αs1-, αs2-, β-; and γ-CN, WAP, α-LAC, PGRP, CSA/LPO) was achieved. We reported the occurrence of two unknown isoforms (i1 and i2) of camel αs2-CN arising from alternative splicing events. Using cDNA-sequencing, i1 was characterized as a splicing-in variant of an in-frame 27-nucleotide sequence, of which the presence at the genome level, flanked by canonic motifs defining an exon 13 encoding the nonapeptide ENSKKTVDM, was confirmed. Isoform i2, which appeared to be present at different phosphorylation levels ranging between 8P and 12P, was shown to include an additional decapeptide (VKAYQIIPNL), revealed by LC-MS/MS, encoded by a 3’-extension of exon 16. In addition, we reported, for the first time to our knowledge, the occurrence of a αs2-CN phosphorylation isoform with at least one phosphorylated S/T residue that does not match with the usual canonic sequence (S/T-X-A) recognized by the mammary kinase, suggesting thereby the existence of two kinase systems involved in the phosphorylation of caseins in the mammary gland.As far as camel WAP is concerned, we identified in C. bactrianus a new genetic variant (B), originating from a transition G => A, leading to a codon change (GTG/ATG) in the nucleotide sequence of cDNA, which modifies a single amino acid residue at position 12 of the mature protein (V12M). In addition, we describe the existence of a splicing variant of camel WAP, arising from an alternative usage of the canonical splice site recognized as such in the other mammalian species expressing WAP in their milk. We also report that the WAP isoform predominantly present in camelids milk, first described by Beg et al. (1986) as displaying an additional sequence of 4 amino acid residues (56VSSP59) in the peptide segment connecting the two 4-DSC domains, results from the usage of an unlikely intron cryptic splice site, extending camel exon 3 on its 5’ side by 12-nucleotides. In addition, we confirm that in the camel gene encoding WAP, intron 3 is a GC-AG intron, with a GC donor site showing a compensatory effect in terms of a dramatic increase in consensus at the acceptor exon position.Finally, using an optimized protocol, we isolated camel milk-derived EVs satisfiying the typical requirements for exosomal morphology, size and protein content. We identified a thousand of different proteins representing the first comprehensive proteome of camel milk-derived EVs that appears wider than camel milk proteome, including markers associated with small extracellular vesicles, such as CD63, CD81, HSP70, HSP90, TSG101 and ADAM10. We also identified proteins present in other milk components. This is particularly the case for lactadherin/MFG-E8, Ras-related proteins or CD9 that have been reported to occur in MFG. Our results strongly suggest that milk-derived exosomes have different cellular origin
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Billakanti, Jaganmohan. "Extraction of High-Value Minor Proteins from Milk." Thesis, University of Canterbury. Chemical and Process Engineering, 2009. http://hdl.handle.net/10092/3843.
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Various methods for extraction and analysis of high value minor proteins (lactoferrin, lactoperoxidase and immunoglobulins) directly from raw milk were explored. Extraction, purification and analysis of high-value minor proteins directly from milk without pre-treatment are major challenges for dairy industry, largely due to the complexity of milk and the presence of colloidal solids (casein micelles and milk fat globules). To overcome some of these challenges, this work focused on three main objectives: 1) characterization of cryogel monolith chromatography for purification of lactoferrin (LF) and lactoperoxidase (LP) directly from raw milk in single step, 2) identification and characterization of Protein A Mimetic affinity ligands for purification of immunoglobulins (Igs) from milk and 3) development and validation of a surface plasmon resonance method for simultaneous quantification of five whey proteins in multiple samples.
Results portrayed the possibility of 40–50 column volumes of various milk samples (whole milk, skim milk and acid whey) to pass through a 5 mL cryogel monolith chromatography column at 525 cm hr⁻¹ without exceeding its pressure limits if the processing temperature is maintained around 35–37°C. Ideally, this should be the milk secretion temperature. The dynamic binding capacity obtained for the cryogel matrix (2.1 mg mL⁻¹) was similar to that of the binding capacity (2.01 mg mL⁻¹) at equilibrium with 0.1 mg mL⁻¹ of lactoferrin in the feed samples. Lactoferrin and lactoperoxidase was selectively bound to the cryogel column with trivial leakage in flowthrough fractions. Lactoferrin was recovered from elution fractions with a yield of 85% and a purity of 90%. These results, together with the ease of manufacture, low cost and versatile surface chemistry of cryogels suggest that they may be a good alternative to packed-bed chromatography for direct capture of proteins from milk, provided that the binding capacity can be increased.
A Protein A Mimetic (PAM) hexapeptide (HWRGWV) peptide ligand that binds to the Fc portion of antibody molecules was explored for affinity purification of immunoglobulins from milk. The peptide has the ability to purify IgG from various milk and whey samples with a purity of greater than 85% in single step. More than 90% bound IgG was recovered with 0.2 M acetate buffer at pH 4.0 and total column regeneration was successfully achieved by 2.0 M guanidine-HCl. At 9.0 mg mL⁻¹ of IgG feed concentration, an equilibrium binding capacity of 21.7 mg mL⁻¹ and dynamic binding capacity of approximately 12.0 mg mL⁻¹ of resin was obtained. Recoveries and yields of IgG were significantly influenced by the feed IgG concentration. PAM hexamer ligand also contributed a significant amount of cross-reactivity with casein, glycomacropeptides and β-lactoglobulin proteins, however majority of these proteins were recovered in the regeneration step, except β-lactoglobulin, which co-eluted with IgG. Higher IgG concentration in feed vastly reduced the amount of cross-reactivity whilst increasing the recoveries and purities in the final product. PAM affinity ligands also showed interactions towards other classes of bovine immunoglobulins. These findings established the possibility of using PAM hexamer peptide as an alternative to conventional Protein A/G affinity chromatography for the isolation of Igs from milk in single step process.
A surface plasmon resonance (SPR) method was developed for simultaneous, quantitative determination of commercially important whey proteins in raw and processed milk samples, whey fractions and various milk-derived products, with six samples per assay. Immobilized antibody stability and reproducibility of analyses were studied over time for 25 independent runs (n=300), giving a relative standard deviation (RSD) of <4%. Immobilized antibodies showed negligible non-specific interactions (<2–4 SPR response units (RU)) and no cross-reactivity towards other milk components (<1 RU). Regeneration of immobilised antibodies with glycine at pH 1.75 was determined to be optimal for maintaining the SPR response between samples. This method compared and validated well with reversed phase high performance liquid chromatography (RP-HPLC) and standard enzyme-linked immunosorbent assays (ELISA).
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Xin, Hong. "A study of the mechanisms of chemical cleaning of milk protein fouling deposits using a model material (whey protein concentrate gel)." 2003. http://hdl.handle.net/2292/1928.
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It is crucial to understand the fundamental mechanisms of cleaning milk protein fouling to optimise Cleaning-in-place (CIP) process. Using Whey Protein Concentrate (WPC) gel as a model material and a rapid ultraviolet (UV) spectrophotometry, a comprehensive laboratory study on the cleaning of the WPC gel deposits from hard surface with alkaline cleaning solutions has been conducted. The kinetics of the cleaning process has been established and mathematical models have been developed in order to elucidate the influences of various parameters on cleaning process. This study has provided sound evidence that whey protein concentrate gel is a reliable simulation of the whey protein fouling deposits used in most milk protein fouling and cleaning studies. Based on treating denatured whey protein gels as biopolymers, a chemical reaction controlled polymer dissolution cleaning mechanism has been proposed. The polymer dissolution plays a major role of removing proteinaceous deposits when treated with alkaline solutions under the flow conditions tested. Similar to the diffusion of cleaning chemicals and chemical reactions, the reptation (induction) is also one of essential steps for the dissolution of WPC gels in alkaline solutions. The disengagement of intermediate reaction products (altered protein molecules) from a gel-solution interface and subsequent mass transfer of these reaction products to the bulk cleaning solutions are the rate-limiting steps for the cleaning process. The typical dissolution cleaning rate curve of WPC gels in alkaline solutions includes swelling, uniform and decay cleaning stages. This study on cleaning kinetics shows that increasing the cleaning temperature can improve the cleaning efficiency. The apparent activation energy for these three stages is 32.6, 40.5, and 38.3 kJ/mol, respectively, which is in agreement with previous research works. Increasing flow velocity enhances the cleaning process. However, this effect could be reduced when and the cleaning process gradually changes from a mass transfer-controlled process to a disengagement-controlled process, where the flow velocity is very high. The introduction of the hydrolysis, β-elimination reactions and some competing chemical reactions have highlighted the complex of chemical reactions involved in cleaning of proteinaceous fouling using alkaline solutions. The changes in molecular mass distribution and SH content of WPC gel dissolved at various temperatures observed has confirmed the assumption that all these chemical reactions are temperature dependent. The investigation on the swelling, microstructural and mechanical properties of WPC gels treated with alkaline solutions also illustrates the concentration dependency of these chemical reactions. The mechanical property studies demonstrate that the chemical treatment could make WPC gel weaker and easier to be destroyed. However, the relationship between the mechanical properties and the cleaning process needs to be further studied. Based on the polymer dissolution and mass transfer theory, a mathematical model of chemical cleaning has been proposed. Various parameters, such as tr (reptation time), Rm, (constant cleaning rate), mc, (the critical mass), ξ (rate constant in swelling stage), kA (rate constant in decay stage) and Ψ (a dimensionless parameter) have been used to characterise the whole cleaning process. Among the parameters used in the cleaning model, the constant cleaning rate (Rm) is the most important one and determines the overall efficiency of a cleaning process, which has been further predicted and expressed as a product of mass transfer coefficient and solubility of disengaged protein molecules. The successful model formulations for the cleaning rate and cleaning time under various operation conditions are a good outcome of the rational mechanisms proposed for the removal of proteinaceous fouling. This research has provided a good foundation for further fundamental research in this area and for optimising the cleaning processes.
Books on the topic "Whey protein concentrate from milk"
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Kellaway, Roy, and Tim Harrington. Feeding Concentrates. CSIRO Publishing, 2004. http://dx.doi.org/10.1071/9780643091047.
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This book presents strategies for feeding energy and protein supplements to pasture-fed dairy cows and examines the potential economic benefits.
Effective supplementary feeding of concentrates is critical to the success of all dairy farms. This book is a substantially revised edition of 'Feeding Concentrates: Supplements for Dairy Cows' DRDC 1993. It focuses on feeding concentrates to pasture fed cows to achieve high milk production per cow per hectare, and will assist farmers to decide which supplements give the best results in their particular situation.
The benefits that arise from supplementary feeding include higher stocking rates, promotion of growth in heifers and young cows; better body condition score and increased lactation length when pasture is less available; improved pasture use; reduced cost per tonne of pasture eaten; flexibility to increase milk production when milk prices are high; and increased milk protein content when the energy content in pasture is low.
This edition has thoroughly reviewed the issues and clearly documents the results of research particularly for grains supplementation.
The summaries and recommendations in each chapter will be particularly helpful to dairy farmers in making best management decisions relating to concentrate feeding.
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Puntis, John. Formula and complementary feeding. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780198759928.003.0005.
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Some mothers are unable, or choose not, to breastfeed; bottle-feeding carries certain risks that can be minimized by following simple rules. Formula must satisfy all the nutritional needs of an infant and recommendations for the composition of infant formula have been adopted in the Codex Alimentarius. The two main types of formula differ in protein composition (whey or casein predominant). Follow-on formula are designed for infants from 6–12 months of age. Soy protein is an alternative to cow milk protein, but because of its high phytoestrogen content, should not be used before 6 months. Unmodified cow’s milk as the main drink before 12 months of age is associated with iron deficiency. ‘Complementary feeding’ embraces all solid and liquid feeds other than breast milk and infant formula. There is considerable international variation in practice with regard to introduction of complementary feeds, but in general this should not be before 17 weeks, and not after 26 weeks.
Book chapters on the topic "Whey protein concentrate from milk"
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Lorenzen, P. Chr, and M. Grzinia. "Selected Gelation Properties of Beta-Lactoglobulin in Comparison with Whey Protein Concentrate." In Milk Proteins, 247–50. Heidelberg: Steinkopff, 1989. http://dx.doi.org/10.1007/978-3-642-85373-9_39.
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Wang, Hong-ni, Hui-ping Liu, Dong Ting, and Ping-wei Liu. "Effect of Milk Basic Protein from Cheese Whey on Rat Bone Metabolism." In Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), 565–74. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37916-1_58.
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Banks, Jean M., A. J. R. Law, J. Leaver, and D. S. Horne. "Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein." In Chemistry of Structure-Function Relationships in Cheese, 221–36. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1913-3_13.
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Ali, Anwar, Quratul Ain, Ayesha Saeed, Waseem Khalid, Munir Ahmed, and Ahmed Bostani. "Bio-Molecular Characteristics of Whey Proteins with Relation to Inflammation." In Whey Proteins - Uses and Biological Roles [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99220.
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Whey proteins in bovine milk are a mixture of globular proteins manufactured from whey which is a byproduct of cheese industry. Whey protein is categorized to contain plethora of healthy components due to wide range of pH, promising nutritional profile with cost effective and diverse functionality. Reportedly there are three categories of whey protein, whey protein concentrate (WPC) (29–89%); whey protein isolate (WPI) 90% and whey protein hydrolysate (WPH) on the basis of proteins present in them. Whey proteins is composed of β-lactoglobulin (45–57%), immunoglobulins (10–15%) α-lactalbumin (15–25%), glicomacropeptide (10–15%), lactoperoxidase (<1%) and lactoferrin nearly (1%). Whey protein plays an important role and is validated to confer anti-inflammatory and immunostimulatory roles related to all metabolic syndromes. According to molecular point of view whey proteins decrease inflammatory cytokines (IL-1α, IL-1β, IL-10 and TNF- α); inhibits ACE and NF-κB expression; promotes Fas signaling and caspase-3 expression; elevates GLP-1, PYY, CCK, G1P and leptin; chelate and binds Fe+3, Mn+3 and Zn+2. In this chapter we will discuss significant biological role of whey proteins related to inflammatory health issues.
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Rao, Anand. "Manufacture of Milk and Whey Products: Whey Protein Concentrate (WPC) and Isolate (WPI)." In Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00275-0.
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Patel, Hasmukh, Prateek Sharma, and Sonia Patel. "Manufacture of Milk and Whey Products: Milk Protein Concentrate (MPC) and Isolate (MPI)." In Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00244-0.
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Danks, Janine A., and Samantha J. Richardson. "Endocrinology and evolution: lessons from comparative endocrinology." In Oxford Textbook of Endocrinology and Diabetes, 14–23. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780199235292.003.1013.
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Comparative endocrinology is the study of the endocrine glands and their hormones in different species of animals. It is undergoing a renaissance because of the new tools and techniques provided by genome sequencing and molecular biology. Until relatively recently, characterization and detection of hormones in lower vertebrates relied on biological assays and protein chemistry approaches, whereas now gene sequences can be readily revealed from whole genome sequencing. Gene expression and synthesis can be used to develop antibodies and other reagents for sensitive assays and revealing physiological experiments can be carried out. Endocrinology traditionally used a range of animal species, including many lower vertebrates. Comparative endocrinology became a separate specialty only in the last 50 years when endocrinologists concentrated on rodents as their model animals. In 1933, Riddle demonstrated that an avian pituitary factor that promoted growth of the pigeon crop-sac was identical to a mammalian pituitary factor that earlier had been found to initiate and maintain milk secretion in mammals. Riddle called this avian factor prolactin and the response of the crop-sac provided a sensitive assay for the detection of human prolactin in pituitary extracts. Pigeon prolactin was the first pituitary hormone to be crystallized and purified in 1937 and led to the purification of mammalian prolactin. Prolactin has a number of roles in lower vertebrates, including a vital role as a hypercalcaemic factor in fish. The first part of this chapter focuses on the calcium-regulating factors including parathyroid hormone (PTH), parathyroid hormone-related protein (PTHrP), and stanniocalcin (STC), and the second part will discuss comparative endocrinology of thyroid hormones and transthyretin (a thyroid hormone distributor in blood the cerebrospinal fluid).
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"Development and Partial Characterization of Biodegradable Film from Composite of Lotus Rhizome Starch, Whey Protein Concentrate, and Psyllium Husk." In Innovative Food Science and Emerging Technologies, 599–612. Apple Academic Press, 2018. http://dx.doi.org/10.1201/b22470-35.
Full textConference papers on the topic "Whey protein concentrate from milk"
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Faucher, Mélanie, Véronique Perreault, Sami Gaaloul, Ozan Ciftci, and Laurent Bazinet. "Phospholipid Recovery from Sweet Whey and Whey Protein Concentrate: Use of Electrodialysis with Bipolar Membrane Combined with a Dilution." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.470.
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Wittner, Marc Oliver, Heike Petra Karbstein, and Volker Gaukel. "Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7289.
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Spray drying is widely used for powder production from liquid concentrates. Often low input temperatures are desired, as many materials, like proteins, are sensitive to heat. However, this demand leads to increased concentrate viscosities. Commonly used pressure swirl atomizers are limited concerning maximum processible viscosity. In this study, a so called Air-Core-Liquid-Ring Atomizer is used for pilot scale spray drying of whey protein concentrate (WPC80) at 40 °C and hence a viscosity of 0.09 Pa s. The produced powder was compared to an industrially produced reference. As a result, no significant differences in particle size distribution and particle morphology were observed. Keywords: spray drying, atomization, ACLR, high viscous feeds, whey protein concentrate.
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Kolpakova, Valentina, Denis Kulikov, Ruzaliya Ulanova, Nikolay Lukin, and Irina Gaivoronskaya. "BIOCONVERSION OF CEREAL SERUM - A SECONDARY PRODUCT FOR PRODUCING PROTEIN CONCENTRATES FROM PEA AND CHICK PEAS." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/06.
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Studies on the bioconversion of whey water formed from chickpea and pea grains in the preparation of protein concentrates have been performed. The serum remaining after precipitation of the main part of the protein was subjected to a symbiotic transformation of Saccharomyces cerevisiae 121 and Geotrichum candidum 977 yeast cultures with the formation of protein-containing products with a mass fraction of protein (52.27-57.90% of DS) and a complementary amino acid composition. A microbial-plant concentrate was used as an additive in the feeding of Wistar laboratory rats. After 25 days of feeding, there was no negative effect on the physiological parameters and behavior of animals, which indicates the high quality of the protein product and the prospects of its inclusion in the composition of animal feed and diets.
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Kulikov, Denis, Ruzaliya Ulanova, and Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.
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Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose, glucose, maltose, arabinose, and other pentoses. The mass fraction of protein in the concentrate was 57.90-61.68 % of DS. The composition of MPC obtained from biomass is balanced in essential amino acids with a speed of 107-226 %. The fatty acid composition is represented by 97 % fatty acids and 3 % - esters, aldehydes, ketones with the properties of fragrances, photo stabilizers, odor fixers, preservatives and other compounds. The ratio of the sum of saturated and unsaturated acids is 1:3, the content of cis-isomers is 91.1 %, trans-isomers are 5.1 %, omega-6 fatty acids are 19.73 %. The quality and safety indicators indicated that it is promising for use in the diet of animals.