Review: elimination of bacteriophages in whey and whey products [PDF]
Frontiers in Microbiology, 2013 As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies.
Zeynep eAtamer +4 more
doaj +3 more sources
Frontiers in Immunology, 2021 BackgroundIt remains largely unknown how physicochemical properties of hydrolysed infant formulas influence their allergy preventive capacity, and results from clinical and animal studies comparing the preventive capacity of hydrolysed infant formula ...
Katrine Bækby Graversen +9 more
doaj +1 more source
Fluidized beds as turbulence promoters in the concentration of food liquids by reverse osmosis [PDF]
, 1980 Fluidized beds offer a potential improvement of reverse osmosis processes for food liquids, less fouling of the membrane, and reduced energy consumption.
Aufderheyde, J. +5 more
core +16 more sources
Frontiers in Microbiology, 2023 The processing of dairy products currently generates significant amounts of waste, particularly in the form of liquid whey. The disposal of whey poses a challenge to the environment due to its high organic content and biological oxygen demand.
Ashley Mae Ohstrom +3 more
doaj +1 more source
Obtaining Of β-Lactoglobulin By Gel Filtration Of Cow Milk Whey [PDF]
, 2019 Milk whey proteins carry out a number of important biological functions and also they are precursors of many biologically active peptides (antihypertensive peptides, antagonists of opioid receptors, regulators of intestinal motility, immunomodulatory ...
Datsyshyn, K. (Kateryna) +2 more
core +3 more sources
SOME OF FUNCTIONAL PROPERTIES OF CHEMICALLY MODIFIED WHEY PROTEINS CONCENTRATES AND THEIR INFLUENCES ON YOGHURT PROPERTIES [PDF]
Mesopotamia Journal of Agriculture, 2006 Two types of whey protein concentrates were prepared,one from acid whey and the other from sweet whey .These preparations were acetylated and succinylated to various degrees and their functional properties were assessed.
Maan S. Kallo
doaj +3 more sources
Whey: technologies for coproducts production
Revista do Instituto de Latícinios Cândido Tostes, 2014 The aim of the present article was to present the principles of whey processability. In order to reach these objectives, the article presents the whey proteins, the membrane filtration process and the spray drying technology.
Maura Pinheiro Alves +5 more
doaj +1 more source
Whey- vs Casein-Based Enteral Formula and Gastrointestinal Function in Children With Cerebral Palsy. [PDF]
, 2012 Objectives: Children with severe cerebral palsy (CP) commonly have gastrointestinal (GI) dysfunction. Whey-based enteral formulas have been postulated to reduce gastroesophageal reflux (GOR) and accelerate gastric emptying (GE).
Andrea Schwarzer +10 more
core +1 more source
Bioactivity in Whey Proteins Influencing Energy Balance [PDF]
, 2012 Peer-reviewedObesity develops due to energy (food) intake exceeding energy expenditure. Nutrients that reduce the positive energy balance are thus being considered as therapies to combat obesity.
Cotter, Paul D. +4 more
core +1 more source
EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION [PDF]
Mesopotamia Journal of Agriculture, 2013 Whey protein was used in the manufacture of soft cheese to compensate the fat flavor. The effect of whey powder or its precipitated proteins on coagulation time and curd tension.
Azhar Ibrahim shaker +1 more
doaj +1 more source