The impact of varying the pH of whey at whey drainage (5.9, 6.15 or 6.4) on the development of curd structure during the manufacture of Mozzarella cheese was investigated using scanning electron microscopy. Dramatic changes in curd structure were apparent with stage of manufacture , in particular the stretching step which aligned the protein fibers. Of additional interest is the effect of draw ...

Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for beta-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For...

Improving soil structure often reduces furrow erosion and maintains adequate infiltration. Cottage cheese whey, the liquid byproduct from cottage cheese manufacture, was utilized to stabilize soil aggregates and reduce sediment losses from furrow irrigation. We applied either 2.4 or 1.9L of whey per meter of furrow (3.15 or 2.49Lm(-2), respectively) by gravity flow without incorporation to two ...

The hepatoprotective effects of whey protein on two injections of D-galactosamine (300 mg/kg, i.p.) were investigated in rats fed a modified AIN-93M diet formulated with a protein source of casein or whey for 16 d. The whey protein-containing diet clearly suppressed an increase in plasma alanine and aspartate aminotransferase activity, lactate dehydrogenase and bilirubin, which are hepatitis ma...

Anaerobic treatability and methane generation potential of cheese whey were determined in batch reactors. Furthermore, the effect of nutrient and trace metal supplementation on the batch anaerobic treatment, and the high-rate anaerobic treatability of cheese whey in upflow anaerobic sludge blanket (UASB) reactors were investigated. To this purpose biochemical methane potential experiments were ...

Consumption of milk and dairy products has been associated with reduced risk of metabolic disorders and cardiovascular disease. Milk contains two primary sources of protein, casein (80%) and whey (20%). Recently, the beneficial physiological effects of whey protein on the control of food intake and glucose metabolism have been reported. Studies have shown an insulinotropic and glucose-lowering ...

The spleen cells immune response to sheep red blood cells of C3H/HeJ mice fed a 20 g whey protein/100 g diet is substantially higher than that of mice fed an equivalent casein diet of similar nutritional efficiency. The present study indicates that the observed immunoenhancing effect of the whey protein mixture is dependent on the overall amino acid pattern resulting from the contribution of al...

Bovine colostrum is well known for its beneficial properties on health and development. It contains a wide variety of bioactive ingredients that are known to promote a number of cellular processes. Therefore the use of colostrum whey as a feed additive to promote intestinal health has been proposed, yet little is known about mechanisms implicated in its beneficial properties on intestinal epith...

Whey protein intake is associated with the modulation of energy metabolism and altered body composition both in human subjects and in animals, but the underlying mechanisms are not yet elucidated. We fed obesity-prone C57BL/6J mice high-fat diets with either casein (HF casein) or whey (HF whey) for 6 weeks. At equal energy intake and apparent fat and nitrogen digestibility, mice fed HF whey sto...

β-Galactosidase from Streptococcus thermophilus was overexpressed in a food-grade organism, Lactobacillus plantarum WCFS1. Laboratory cultivations yielded 11,000 U of β-galactosidase activity per liter of culture corresponding to approximately 170 mg of enzyme. Crude cell-free enzyme extracts obtained by cell disruption and subsequent removal of cell debris showed high stability and were used f...