In order to observe the effects of whey protein powder on hematological indexes of players majoring in physical education in the basketball training, the authors divided the players randomly into a control group and a nutrition group. Athletes complete the 30 minutes quantitative exercise using cycle ergometer respectively before the trial and after one month trial. Then we exsanguinated immedi...

OBJECTIVE The purpose of this study was to compare the effects of consumption of different protein sources on food intake and energy expenditure in normal weight subjects. SUBJECTS AND METHODS Breakfast preparations (casein, soy protein, whey protein or control) were ingested during seven consecutive days. Appetite, food intake, and energy expenditure were assessed. RESULTS Casein consumpti...

dietary lysine had 35, 40 and 65 percent greater rate of gain, gain: feed ratio and gain: protein ratio, respectively, than those pigs fed the corn-soybean meal diet at 0.9 percent lysine and 17.9 percent crude protein. At 1.0 percent lysine (14.3 percent protein), the corn-whey-yeast diet produced 25, 35 and 59 percent greater average daily gain, feed efficiency and protein efficiency ratio ov...

Little is known about how milk proteins affect gastrointestinal (GI) transit, particularly for the elderly, in whom digestion has been observed to be slowed. We tested the hypothesis that GI transit is faster for whey than for casein and that this effect is accentuated with hydrolysates, similar to soy. Adult male rats (18 months old) were fed native whey or casein, hydrolyzed whey (WPH) or cas...

background: lactoperoxidase (lpo) is one of the most heat-stable enzymes in milk and its inactivation has been proposed for monitoring thermal processes. the aim of this study was to provide information on activity and thermal inactivation behavior of lpo in iranian cow and buffalo milk and whey. methods: sixty cow and buffalo milk samples were collected. the lpo activity was measured using spe...

Chitosan, a cationic carbohydrate polymer manufactured from chitin in shrimp and crab wastes, coagulated suspended solids in cheese whey as effectively or more so than ten commercial synthetic polymers. Concentrations of suspended solids after settling were reduced over 90% by coagulation at pH 6.0 with a ratio of chitosan to suspended solids of 2.15% (1:46.5). The yield of coagulated solids wa...

Whey is a green-yellowish fluid that derives from cheese-making and casein manufacture. The compositional quality and properties of whey can differ greatly, which depends on production technology and milk quality used. The main constituents of whey’s dry matter are lactose (46-52 g/L) and whey proteins (6-10 g/L) (Jelen, 2003; Adam et al., 2004; Jeličić et al., 2008). Whey fermentation is initi...

Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages....