Современная наука и инновации, 2022 The problem of the rational use of milk whey has been studied. suggested the use of whey as the main ingredient in the creation of a cosmetic line. Materials and research methods determined.
M. A. Chikatueva +3 more
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Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality. [PDF]
Journal of Food and Dairy Sciences, 2017 Ice-cream was made by partial substitution of skim milk powder (T1:75%skim milk powder: 25%whey protein concentrate,T2: 75%skim milk powder: 25%soy bean protein,T3:50%skim milk powder: 50%whey protein concentrate,T4: 50%skim milk powder: 50%soy bean ...
M. Gomaa, A. Abdel-Salam, M. Abdel-Aziz
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Selective cation-exchange adsorption of the two major whey proteins [PDF]
, 2010 Whey is a by-product of cheese manufacture, containing a mixture of proteins of commercial value, each having unique attributes for nutritional, biological and food ingredient applications. A tremendous amount of whey, normally treated as a waste product,
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Applied Sciences, 2022 In this research, the behavior of water in buttermilk cheese with the addition of polymerized whey proteins was determined. Various parameters of the produced cheese, such as texture, color, water activity, and unbound protein fraction, were examined ...
Dorota Cais-Sokolińska +3 more
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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
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The texture of non-fat yogurt with proteins isolates and concentrates
Пищевые системы, 2023 Yogurt is one of the most common fermented milk products. It is consumed directly as food or used for the production of fermented milk desserts and ice cream.
I. A. Gurskiy
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Co-Ingestion of Whey Protein with a Carbohydrate-Rich Breakfast Does Not Affect Glycaemia, Insulinaemia or Subjective Appetite Following a Subsequent Meal in Healthy Males [PDF]
, 2016 We aimed to assess postprandial metabolic and appetite responses to a mixed-macronutrient lunch following prior addition of whey protein to a carbohydrate-rich breakfast.
Gonzalez, JT +25 more
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Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 The purpose of this research was to produce a chocolate dessert (based on foamed systems) with desirable characteristics. In this study the effect of different concentrations of three proteins including albumin (1, 2, and 3 g), sodium caseinate (1, 2 ...
Saeed Mirarab Razi +3 more
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Applied Sciences, 2023 Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses
Paulina Bielska, Dorota Cais-Sokolińska
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Dose–response effect of a whey protein preload on within-day energy intake in lean subjects [PDF]
, 2010 The effect of consuming different amounts of whey protein on appetite and energy intake was investigated in two separate studies using randomised, crossover designs.
Moira A. Taylor +9 more
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