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Journal articles on the topic 'Whey protein concentrate from milk'

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Published: 4 June 2021

Last updated: 4 February 2022

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1

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 (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. T

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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 (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 conce

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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 (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 powde

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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 (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 conce

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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 (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 prepar

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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 (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 collisio

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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 (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 charac

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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 (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

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Zoidou, Evangelia, Sofia Theodorou, Ekaterini Moschopoulou, et al. "Set-style yoghurts made from goat milk bases fortified with whey protein concentrates." Journal of Dairy Research 86, no. 3 (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 th

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Bordenave-Juchereau, Stéphanie, Bruno Almeida, Jean-Marie Piot, and Frédéric Sannier. "Effect of protein concentration, pH, lactose content and pasteurization on thermal gelation of acid caprine whey protein concentrates." Journal of Dairy Research 72, no. 1 (2005): 34–38. http://dx.doi.org/10.1017/s0022029904000482.

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The influence of pH (4·5–6·5), sodium chloride content (125–375 mM), calcium chloride content (10–30 mM), protein concentration (70–90 g/l) and lactose content on the gel hardness of goat whey protein concentrate (GWPC) in relation to the origin of the acid whey (raw or pasteurized milk) was studied using a factorial design. Gels were obtained after heat treatment (90 °C, 30 min). Gel hardness was measured using texture analyser. Only protein concentration and pH were found to have a statistically significant effect on the gel hardness. An increase in the protein concentration resulted in an i

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YOURAVONG, WIROTE, ALISTAIR S. GRANDISON, and MICHAEL J. LEWIS. "Effect of hydrodynamic and physicochemical changes on critical flux of milk protein suspensions." Journal of Dairy Research 69, no. 3 (2002): 443–55. http://dx.doi.org/10.1017/s0022029902005666.

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The critical flux during ultrafiltration of whey protein concentrate and sodium caseinate suspensions was investigated. The weak form of critical flux was found for both suspensions. Critical flux of sodium caseinate was higher than that of whey protein concentrate. This could be due to the differences in particle size of the suspensions, resulting in a slower particle back transportation for small particles (whey proteins) compared to the larger casein micelles. Critical flux increased as crossflow velocity increased and decreased as concentration increased, suggesting that critical flux was

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Pérez-Cano, Francisco J., Silvia Marín-Gallén, Margarida Castell, et al. "Bovine whey protein concentrate supplementation modulates maturation of immune system in suckling rats." British Journal of Nutrition 98, S1 (2007): S80—S84. http://dx.doi.org/10.1017/s0007114507838074.

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During neonatal life, challenges from breast milk and microbial flora promote immune system maturation. Immunonutrition in these stages may become an important way to increase natural defence systems. The aim of this study was to determine the effect of a daily bovine milk whey protein concentrate (WPC) supplement on the intestinal and systemic immune systems in suckling rats. The composition of intraepithelial and lamina propria lymphocytes (IEL and LPL) was analysed by flow cytometry. Systemic and intestinal humoral immune responses were determined by sera Ig levels and Ig-secreting cell qua

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Gaspard, Sophie J., Mark A. E. Auty, Alan L. Kelly, James A. O'Mahony та André Brodkorb. "Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation". International Dairy Journal 73 (жовтень 2017): 98–108. http://dx.doi.org/10.1016/j.idairyj.2017.05.012.

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15

Sawhney, Ish Kumar, B. C. Sarkar, Girdhari Ramdas Patil, and Harish Kumar Sharma. "Moisture Sorption Isotherms and Thermodynamic Properties of Whey Protein Concentrate Powder from Buffalo Skim Milk." Journal of Food Processing and Preservation 38, no. 4 (2013): 1787–98. http://dx.doi.org/10.1111/jfpp.12148.

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16

Damianou, K., and V. Kiosseoglou. "Stability of emulsions containing a whey protein concentrate obtained from milk serum through carboxymethylcellulose complexation." Food Hydrocolloids 20, no. 6 (2006): 793–99. http://dx.doi.org/10.1016/j.foodhyd.2005.07.011.

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17

Delisle, J., J. F. Bernier, and G. J. Brisson. "Replacing skimmed milk powder by oat protein concentrate in milk replacers for piglets." Canadian Journal of Animal Science 71, no. 2 (1991): 515–21. http://dx.doi.org/10.4141/cjas91-061.

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Two experiments were conducted with 24- to 72-h-old male piglets. In exp. 1, 24 piglets were assigned to three dietary treatments. In the control diet, 100% of the dietary protein originated from low-heat skimmed milk powder. In the other diets, either 25 or 50% of the milk proteins were replaced by oat protein concentrate. In exp. 2, eight piglets were assigned to each of two diets where 100% of the dietary protein originated from skimmed milk powder and 50% of the milk proteins were replaced by oat protein concentrate. In exp. 1, dry matter intake was not affected by treatments while body we

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18

Udabage, Punsandani, Amirtha Puvanenthiran, Jin Ah Yoo, Cornelis Versteeg, and Mary Ann Augustin. "Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment." Journal of Dairy Research 79, no. 1 (2011): 76–83. http://dx.doi.org/10.1017/s0022029911000793.

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The effects of high pressure (HP) treatment (100–400 MPa at 10–60°C) on the solubility of milk protein concentrate (MPC) powders were tested. The solubility, measured at 20°C, of fresh MPC powders made with no HP treatment was 66%. It decreased by 10% when stored for 6 weeks at ambient temperature (∼20°C) and continued to decrease to less than 50% of its initial solubility after 12 months of storage. Of the combinations of pressure and heat used, a pressure of 200 MPa at 40°C applied to the concentrate before spray drying was found to be the most beneficial for improved solubility of MPC powde

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Aston, K., C. Thomas, S. R. Daley, and J. D. Sutton. "Milk production from grass silage diets: effects of the composition of supplementary concentrates." Animal Science 59, no. 3 (1994): 335–44. http://dx.doi.org/10.1017/s0003356100007868.

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AbstractThirty-six British Holstein-Friesian cows were offered 9 kg dry matter (DM) daily of one of 12 concentrates together with grass silage ad libitum in a cyclical change-over design experiment during lactation weeks 8 to 22. The carbohydrate source in the concentrates was either mainly starch, mainly digestible fibre or a 1:1 mixture. Each concentrate type was formulated to provide 120, 160, 200 or 240 g crude protein (CP) per kg DM and similar metabolizable energy concentration. Silage contained 142 g CP per kg DM, in vivo digestible organic matter was 0·690 kg/kg DM, pH 4·4 and ammonia-

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20

Liu, Gang, and Qixin Zhong. "Removal of milk fat globules from whey protein concentrate 34% to prepare clear and heat-stable protein dispersions." Journal of Dairy Science 97, no. 10 (2014): 6097–106. http://dx.doi.org/10.3168/jds.2014-8439.

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Minorova, A., I. Romanchuk, Ya Zhukova, N. Krushelnytska, and S. Vezhlivtseva. "Protein composition and technological properties of milk whey concentrates." Agricultural Science and Practice 4, no. 2 (2017): 52–58. http://dx.doi.org/10.15407/agrisp4.02.052.

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Aim. To study the composition of commercial samples of whey protein concentrates obtained by the method of ultrafi ltration from cheese whey and present on the Ukrainian market. Methods. Determination of nitrogen- containing fractions by the Kjeldahl method, protein composition – by electrophoresis in polyacrylamide gel, amino acid composition – on the amino acid analyzer, functional and technological properties of concen- trates, characterizing their ability to participate in surface phenomena, – by conventional methods. Results. It was determined that the protein fractions of the investigate

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Baldwin, K. A., R. J. Baer, J. G. Parsons, S. W. Seas, K. R. Spurgeon, and G. S. Torrey. "Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate." Journal of Dairy Science 69, no. 10 (1986): 2543–50. http://dx.doi.org/10.3168/jds.s0022-0302(86)80699-3.

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Young, Karen W. H., Ian C. Munro, Steve L. Taylor, Peter Veldkamp, and Jaap T. van Dissel. "The safety of whey protein concentrate derived from the milk of cows immunized against Clostridium difficile." Regulatory Toxicology and Pharmacology 47, no. 3 (2007): 317–26. http://dx.doi.org/10.1016/j.yrtph.2006.12.001.

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Uduwerella, Gangani, Jayani Chandrapala, and Todor Vasiljevic. "Minimising generation of acid whey during Greek yoghurt manufacturing." Journal of Dairy Research 84, no. 3 (2017): 346–54. http://dx.doi.org/10.1017/s0022029917000279.

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Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry. The objective of this study was to manipulate initial milk total solids content (15, 20 or 23 g/100 g) by addition of milk protein concentrate, thus reducing whey expulsion. Such an adjustment was investigated from the technological standpoint including starter culture performance, chemical and physical properties of manufactured Greek yoghurt and generated acid whey. A comparison was made

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Damodaran, Srinivasan. "Straightforward Process for Removal of Milk Fat Globule Membranes and Production of Fat-free Whey Protein Concentrate from Cheese Whey." Journal of Agricultural and Food Chemistry 59, no. 18 (2011): 10271–76. http://dx.doi.org/10.1021/jf201686v.

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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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Chalermthai, Chan, Bastidas-Oyanedel, Taher, Olsen, and Schmidt. "Preparation and Characterization of Whey Protein-Based Polymers Produced from Residual Dairy Streams." Polymers 11, no. 4 (2019): 722. http://dx.doi.org/10.3390/polym11040722.

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The wide use of non-biodegradable, petroleum-based plastics raises important environmental concerns, which urges finding alternatives. In this study, an alternative way to produce polymers from a renewable source—milk proteins—was investigated with the aim of replacing polyethylene. Whey protein can be obtained from whey residual, which is a by-product in the cheese-making process. Two different sources of whey protein were tested: Whey protein isolate (WPI) containing 91% protein concentration and whey protein concentrate (WPC) containing 77% protein concentration. These were methacrylated, f

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Dąbrowska, Anna, Konrad Babij, Marek Szołtysik, and Józefa Chrzanowska. "Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage." Postępy Higieny i Medycyny Doświadczalnej 71 (November 22, 2017): 0. http://dx.doi.org/10.5604/01.3001.0010.5866.

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The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significant

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Richardson, Russell K. "Determination of Fat in Dairy Products Using Pressurized Solvent Extraction." Journal of AOAC INTERNATIONAL 84, no. 5 (2001): 1522–33. http://dx.doi.org/10.1093/jaoac/84.5.1522.

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Abstract Gravimetric fat data were obtained for a wide range of dairy products with fat contents ranging from 0.5 to 83% using pressurized solvent extraction at elevated temperatures and pressure (80–120°C; 10.3 MPa). Extraction performance was sensitive to solvent composition, temperature, and sample matrix. By optimizing solvent mixtures, sample–solvent contact times of 8–10 min were sufficient for high recoveries from all products tested. The most successful solvents with regard to speed of extraction, selectivity, and recovery (average recovery, %) were various mixtures of hexane (or petro

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Sakkas, Tzevdou, Zoidou, et al. "Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure." Foods 8, no. 8 (2019): 342. http://dx.doi.org/10.3390/foods8080342.

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An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 C/10 min as an alternative for heat treatment of milk bases, was studied. In brief, lyophilized trypsin and protamex hydrolysates of WP80 produced under laboratory conditions were added in skim sheep milk. The composition and heat treatment conditions were set after the assessment of the heat stability of various mixtures; trisodium citrate was

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Rutherfurd-Markwick, Kay J., and Harsharnjit S. Gill. "Immunomodulating activity of protein concentrates derived from bovine milk whey in mice." Nutrition Research 25, no. 2 (2005): 157–66. http://dx.doi.org/10.1016/j.nutres.2004.10.010.

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NEEDS, ERIC C., MARTA CAPELLAS, A. PATRICIA BLAND, PRETIMA MANOJ, DOUGLAS MACDOUGAL, and GOPAL PAUL. "Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure." Journal of Dairy Research 67, no. 3 (2000): 329–48. http://dx.doi.org/10.1017/s0022029900004301.

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Heat (85 °C for 20 min) and pressure (600 MPa for 15 min) treatments were applied to skim milk fortified by addition of whey protein concentrate. Both treatments caused > 90% denaturation of β-lactoglobulin. During heat treatment this denaturation took place in the presence of intact casein micelles; during pressure treatment it occurred while the micelles were in a highly dissociated state. As a result micelle structure and the distribution of β-lactoglobulin were different in the two milks. Electron microscopy and immunolabelling techniques were used to examine the milks after processing

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Guirguis, N., C. Brosnahan, and M. W. Hickey. "Whey Disposal: Recovery of Nutrients for Animal Feeding." Water Science and Technology 27, no. 1 (1993): 149–57. http://dx.doi.org/10.2166/wst.1993.0036.

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It has been estimated that over 50% of whey production world wide constitutes a pollution problem to the environment. A proportion of the work carried out to make use of whey nutrients has not been commercially viable. A simple process has been developed, at the laboratory and pilot plant scales, resulting in a complete recovery of nutrients from whole whey or whey fractions for animal feeding and no further waste or effluent is generated. The economics of the proposed process rely on efficient use of inexpensive ingredients (or waste materials, from other agricultural sources) to overcome the

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Cakebread, Julie, Alison Hodgkinson, Olivia Wallace, et al. "Bovine milk derived skimmed milk powder and whey protein concentrate modulates Citrobacter rodentium shedding in the mouse intestinal tract." PeerJ 6 (July 27, 2018): e5359. http://dx.doi.org/10.7717/peerj.5359.

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Skimmed milk powder (SMP) and whey protein concentrate (WPC) were manufactured from fresh milk collected from cows producing high or low Immunoglobulin (Ig) A levels in their milk. In addition commercial products were purchased for use as diluent or control treatments. A murine enteric disease model (Citrobacter rodentium) was used to assess whether delivery of selected bioactive molecules (IgA, IgG, Lactoferrin (Lf)) or formulation delivery matrix (SMP, WPC) affected faecal shedding of bacteria in C. rodentium infected mice. In trial one, faecal pellets collected from mice fed SMP containing

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Bottani, Michela, Stefano Cattaneo, Valentina Pica, et al. "Gastrointestinal In Vitro Digests of Infant Biscuits Formulated with Bovine Milk Proteins Positively Affect In Vitro Differentiation of Human Osteoblast-Like Cells." Foods 9, no. 10 (2020): 1510. http://dx.doi.org/10.3390/foods9101510.

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Infant biscuits (IBs) are part of complementary feeding from weaning up to the age of five years. They normally contain bovine milk proteins, which can influence bone development. This potential effect was investigated using experimental baked IBs, which were prepared from doughs containing different type of dairy proteins: milk protein concentrate (IB1), whey protein isolate (IB2), and skimmed milk powder (IB3). Dairy protein-free (IB0) and gluten-free (IB4) biscuits were also formulated. The in vitro gastrointestinal digests of IBs (IBDs) were tested on a co-culture of Caco-2/HT-29 70/30 cel

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Mathai, John K., Yanhong Liu, and Hans H. Stein. "Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS)." British Journal of Nutrition 117, no. 4 (2017): 490–99. http://dx.doi.org/10.1017/s0007114517000125.

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AbstractAn experiment was conducted to compare values for digestible indispensable amino acid scores (DIAAS) for four animal proteins and four plant proteins with values calculated as recommended for protein digestibility-corrected amino acid scores (PDCAAS), but determined in pigs instead of in rats. Values for standardised total tract digestibility (STTD) of crude protein (CP) and standardised ileal digestibility (SID) of amino acids (AA) were calculated for whey protein isolate (WPI), whey protein concentrate (WPC), milk protein concentrate (MPC), skimmed milk powder (SMP), pea protein conc

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Kusio, Katarzyna, Jagoda O. Szafrańska, Wojciech Radzki, and Bartosz G. Sołowiej. "Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts." Applied Sciences 10, no. 20 (2020): 7064. http://dx.doi.org/10.3390/app10207064.

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This study evaluates a new formula for high-protein fat-free dairy desserts. The rheological, textural, organoleptic and antioxidative properties of this product have been examined. They were prepared in laboratory conditions using a magnetic stirrer and then mixed in a water bath at 80 °C for 10 min. The composition included skimmed-milk powder, different concentrations of whey proteins (WPC80) (5, 7, 9, 11 or 13%), sucrose and ĸ-carrageenan. Samples were stored at 4 °C. The use of different amounts of whey proteins significantly influenced the texture, rheological properties and appearance o

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Innocente, Nadia, Marialuisa Biasutti, and Christophe Blecker. "HPLC profile and dynamic surface properties of the proteose–peptone fraction from bovine milk and from whey protein concentrate." International Dairy Journal 21, no. 4 (2011): 222–28. http://dx.doi.org/10.1016/j.idairyj.2010.11.004.

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Magan, Jonathan B., Tom F. O’Callaghan, Jiamin Zheng, et al. "Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients." Metabolites 9, no. 12 (2019): 305. http://dx.doi.org/10.3390/metabo9120305.

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The influence of bovine diet on the metabolome of reconstituted skim milk powder (SMP) and protein ingredients produced from the milk of cows fed on pasture or concentrate-based diets was investigated. Cows were randomly assigned to diets consisting of perennial ryegrass only (GRS), perennial ryegrass/white clover sward (CLV), or indoor total mixed ration (TMR) for an entire lactation. Raw milk obtained from each group was processed at pilot scale, to produce SMP and sweet whey, and SMP was further processed at laboratory scale, to yield ideal whey and acid whey. The total amino acid compositi

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Magan, Jonathan B., Tom F. O’Callaghan, Jiamin Zheng, et al. "Effect of Diet on the Vitamin B Profile of Bovine Milk-Based Protein Ingredients." Foods 9, no. 5 (2020): 578. http://dx.doi.org/10.3390/foods9050578.

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The influence of diet on the water-soluble vitamin composition of skim milk powder and whey protein ingredients produced from the milk of cows fed pasture or concentrate-based diets was examined. Fifty-one Holstein-Friesian cows were randomly assigned into three diets (n = 17) consisting of outdoor grazing of perennial ryegrass (GRS), perennial ryegrass/white clover (CLV), or indoor feeding of total mixed ration (TMR) for an entire lactation. Raw mid-lactation milk from each group was processed into skim milk powder and further processed to yield micellar casein whey and acid whey. Sweet whey

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Короткий, Игорь, Igor Korotkiy, Игорь Плотников, Igor Plotnikov, Ирина Мазеева, and Irina Maseeva. "Current Trends in Whey Processing." Food Processing: Techniques and Technology 49, no. 2 (2019): 227–34. http://dx.doi.org/10.21603/2074-9414-2019-2-227-234.

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The integrated use of secondary raw milk is one of the most effective ways to optimize the processing of raw materials in the production of dairy products. The unique composition and properties of curd whey makes it a valuable industrial raw material that can be processed into a variety of foods and feed products. Nowadays, whey protein concentrates (WPC) are extremely popular with consumers. One of the promising areas of industrial processing of acid whey is the extraction of proteins by means of separate freezing (cryoconcentration). This process takes place at low temperatures (from 0 to mi

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Fernandes, Anderson Felicori, Raul Antônio Viana Madeira, Carlos Wanderlei Piler Carvalho, and Joelma Pereira. "Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate." Ciência e Agrotecnologia 40, no. 2 (2016): 235–43. http://dx.doi.org/10.1590/1413-70542016402031515.

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ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein c

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Prayitno, Salvian Setyo, Juni Sumarmono, Agustinus Hantoro Djoko Rahardjo, and Triana Setyawardani. "Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein Eksternal." Jurnal Aplikasi Teknologi Pangan 9, no. 2 (2020): 77–82. http://dx.doi.org/10.17728/jatp.6396.

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Penelitian ini bertujuan untuk mempelajari sifat fisik yogurt susu kambing yang dimodifikasi dengan enzim mTGase dan sumber protein eksternal. Sifat fisik yang diamati meliputi sineresis spontan (wheying-off), sineresis, water holding capacity (WHC) dan viskositas. Materi yang digunakan yaitu susu segar kambing etawah, kultur starter yogurt, enzim mTGase, susu skim bubuk, dan whey protein concentrate (WPC). Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 perlakuan dan 5 kali ulangan. Perlakuan terdiri atas kontrol yaitu susu kambing segar, penambahan mTGase sebanyak 0

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Ilicic, Mirela, Spasenija Milanovic, Katarina Kanuric, Vladimir Vukic, and Dajana Vukic. "Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate." Acta Periodica Technologica, no. 47 (2016): 11–18. http://dx.doi.org/10.2298/apt1647011i.

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The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum (10%, v/v). The pH values were measured during the fermentation of milk (lasted until reached 4.5). Syneresis, water holding capacity and the product texture (firmness and consistency,) were assessed after production. Rheological properties of kombucha fermented milk samples were measured during ten days of

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Svanborg, Sigrid, Anne-Grethe Johansen, Roger K. Abrahamsen, and Siv B. Skeie. "The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk." Journal of Dairy Science 98, no. 9 (2015): 5829–40. http://dx.doi.org/10.3168/jds.2014-9039.

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Rathour, Ashwani Kr, Veena Rathore, Bhavbhuti M. Mehta, Sunil M. Patel, Anil Chauhan, and K. D. Aparnathi. "Standardization and Storage Study of Whey Protein Concentrate (WPC-70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology." Journal of Food Processing and Preservation 41, no. 3 (2016): e12882. http://dx.doi.org/10.1111/jfpp.12882.

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DEBOER, H., R. R. HACKER, S. LEESON, and V. WAGEMANS. "FISH PROTEIN CONCENTRATE (CONMAR 80) OR REFINED SOY FLOUR AS SUBSTITUTES FOR SKIM MILK POWDER IN CALF MILK REPLACERS." Canadian Journal of Animal Science 68, no. 4 (1988): 1155–61. http://dx.doi.org/10.4141/cjas88-131.

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A new commercial hexane-extracted fish meal, Conmar 80, (80% CP) and soy flour were used as protein sources in milk replacer diets for young dairy calves. Three milk replacers, identical in composition except for the diet protein source, were offered in two experiments to Holstein Friesian male calves. The three treatments were: 50% skim milk (SM), 27% whey (W); 22% SM, 47% W, 9% Conmar 80; and 22% SM, 42% W, 15% soy flour. The first experiment compared calf performance parameters and a second experiment compared digestibility parameters for the three diets. A total of 132 Holstein calves were

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Prieto, Cristina, and Jose M. Lagaron. "Nanodroplets of Docosahexaenoic Acid-Enriched Algae Oil Encapsulated within Microparticles of Hydrocolloids by Emulsion Electrospraying Assisted by Pressurized Gas." Nanomaterials 10, no. 2 (2020): 270. http://dx.doi.org/10.3390/nano10020270.

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Long chain polyunsaturated omega-3 fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are important functional ingredients due to their well-documented health benefits, but highly susceptible to oxidation. One of the most promising approaches to preserve bioactives is their encapsulation within protective matrices. In this paper, an innovative high throughput encapsulation technique termed as emulsion electrospraying assisted by pressurized gas (EAPG) was used to encapsulate at room temperature nanodroplets of algae oil into two food hydrocolloids, whey pro

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Garnsworthy, P. C. "The effects on milk yield and composition of incorporating lactose into the diet of dairy cows given protected fat." Animal Science 62, no. 1 (1996): 1–3. http://dx.doi.org/10.1017/s1357729800014247.

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AbstractTwenty-eight Holstein/Friesian dairy cows were divided into four groups of seven. From weeks 4 to 15 of lactation they were given a basal diet consisting of 8 kg hay, 2 kg sugar-beet feed and 2 kg grass nuts, together with a concentrate allowance of 8 kg/day. Concentrates for group A were based on cereals and soya (control). Concentrate B contained 60 g protected fat supplement per kg; concentrate C contained 100 g lactose per kg; concentrate D contained 60 g fat supplement and 100 g lactose per kg. Milk yields were 24·6, 27·7, 25·6 and 26·5 kg/day and milk protein concentrations were

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KHALILI, H., P. MÄNTYSAARI, and J. SARIOLA. "Effect of concentrate feeding strategy on the performance of dairy cows fed total mixed rations." Agricultural and Food Science 15, no. 3 (2008): 268. http://dx.doi.org/10.2137/145960606779216272.

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Little information is available concerning the effects of offering additional concentrates with total mixed ration (TMR) on milk production. The aim of the present study was to compare TMR representing simplified feeding (TMR1) with TMR combined with a decreasing amount of additional concentrate (TMR2C). Finnish Ayrshire cows (39) were housed in a loose housing barn. TMR1 consisted of a mixed ration of grass silage (0.49) and concentrates (0.51). In TMR2C, the same grass silage and concentrate were mixed in a ratio of 55:45. In TMR2C, cows were offered additional concentrates from automatic fe

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