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Study of Whey Protein Concentrate Fortification in Cookies Variety Biscuits

International Journal of Food Engineering, 2011
Whey protein concentrate is one of the most cheaply available rich sources of quality proteins offering many health benefits, and it has the ability to improve the food products due to its various functional properties.
Shriram S Sonawane
exaly   +2 more sources

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Recovery of Whey Proteins from Concentrated Sweet Whey

Canadian Institute of Food Science and Technology Journal, 1982
Abstract Effects of pH, heat treatment, concentration of solids and mechanics of processing on separation of proteins from whey concentrated by reverse osmosis were studied. Acidification of whey to yield a protein concentrate of pH less than 5.5 decreased protein recovery in laboratory experiments, but increased recovery of protein in pilot plant ...
A.R. Hill, D.H. Bullock, D.M. Irvine
openaire   +1 more source

Utilization of Whey Protein Concentrate and Hydrolysed Whey by Growing Pigs

Acta Agriculturae Scandinavica, 1985
Abstract The feed value of two whey products—hydrolysed whey syrup (HWS) and whey protein concentrate (WPC)—was studied in growing pigs. WPC was prepared by ultrafiltration of whey followed by drying. Crude protein accounted for 38.7% and lactose for 49.7% of the WPC dry matter. The amino acid composition of the protein was excellent.
Timo Alaviuhkola, Matti Harju
openaire   +1 more source

Concentration and purification of whey proteins by ultrafiltration

Desalination, 2011
Abstract Whey is a liquid by-product of the dairy industry produced during the manufacture of cheeses and casein. As a raw material, it has many applications in food technology due to the functional and nutritional properties of its proteins. Membrane technology, especially ultrafiltration (UF), has been used in the dairy industry to produce whey ...
C. Baldasso, T.C. Barros, I.C. Tessaro
openaire   +1 more source

Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes

Journal of Food Engineering, 2020
Abstract The suitability of ultrafiltered skim milk microfiltration permeate, concentrated ‘ideal whey’, ( W con ) as protein source in comparison to whey protein isolate (WPI) for thermomechanical whey protein-pectin complex (WPPC) formation with a scraped-surface heat exchanger on laboratory scale was investigated.
Britta Graf, Kristin Protte, Jochen Weiss, Jörg Hinrichs   +3 more
openaire   +1 more source

Whey Protein Concentrates With and Without Immunoglobulins: A Review

Journal of Medicinal Food, 2000
ABSTRACT Whey protein, a high-biological-value protein from milk, is available with and without immunoglobulins. The possibility of providing passive immunization through food is unique to mammals, who receive it through colostrum at birth. Colostrum contains both immunostimulatory and immunosuppressive immunoglobulins.
openaire   +2 more sources

Flavor of whey protein concentrates and isolates

International Dairy Journal, 2008
Abstract Descriptive sensory evaluation, gas chromatography–olfactometry (GC–O), and gas chromatography–mass spectrometry (GC–MS) were used to determine whether cheese variety and processing techniques influenced the flavor of reconstituted whey protein concentrate (WPC) and whey protein isolate (WPI).
Michael A. Mortenson, Zata M. Vickers, Gary A. Reineccius   +2 more
openaire   +1 more source

GEL CHARACTERISTICS OF β‐LACTOGLOBULIN, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN ISOLATE

Journal of Texture Studies, 1997
ABSTRACTThe gelation characteristics of β‐lactoglobulin, whey protein isolate and whey protein concentrate at varying levels of protein (6–11%), sodium chloride (25–400 mM), calcium chloride (10–40 mM) and pH (4.0–8.0) were studied in a multifactorial design. Small scale deformation of the gels was measured by dynamic rheology to give the gel point (°C)
MYRA TWOMEY, M. KIERAN KEOGH, RAJ MEHRA, BRENDAN T. O'KENNEDY   +3 more
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Process-induced changes in whey proteins during the manufacture of whey protein concentrates

International Dairy Journal, 2002
Peer ...
M.A de la Fuente, Y Hemar, M Tamehana, P.A Munro, H Singh   +4 more
openaire   +2 more sources