Separation of proteins from whey; namely α – Lactoglobulin and β – Lactalbumin was obtained using the bubble foam column technique. Two types of whey were conducted in this study; yogurt whey and cheese whey. The effect of gas flow-rate and the height of the whey (liquid holdup) inside the column were studied at room temperature and at constant pH of whey. Whey used here obtained from local dai...

OF DOCTORAL DISSERTATION HELSINKI UNIVERSITY OF TECHNOLOGY P.O. BOX 1000, FI-02015 TKK http://www.tkk.fi Author Marko Outinen Name of the dissertation Effect of pre-treatment of cheese milk on the composition and characteristics of whey and whey products Manuscript submitted 2.10.2009 Manuscript revised 24.11.2009 Date of the defence 20.1.2010 Monograph x Article dissertation (summary + origina...

This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired goat and East Friesian ewe milk and their comparison throughout lactation. Some differences in composition between ewe and goat milk were found. The results showed that the mean total protein (%), whey protein (g/100 g), and β-lactoglobulin (β-Lg, g/100 g) contents of goat milk were 2.75, 0....

1. Milk proteins of the Galapagos fur seal (Arctocephalus galapagoensis) were separated adequately into whey and casein fractions using bovine milk analysis methods. 2. In samples from days 5-30 of lactation 40% of the total proteins were whey and 60% caseins; in mid-lactation, day 150, 25% were whey and 75% casein proteins. 3. Electrophoretic and isoelectric focusing patterns of fur seal whey ...

The aim of this study was to standardize a methodology to obtain two-dimensional (2D) maps of whey proteins from bovine colostrum and mature milk, using two-dimensional electrophoresis, in order to identify the minor proteins by matrix-assisted laser desorption/ionization tandem time-of-flight mass spectrometry (MALDI TOF/TOF MS). A total of 38 proteins were identified, 20 spots in the colostru...

As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies. In dairy productions, whey from former cheese batches is frequently re-used to increase the yield, to improve the texture and to increase the nutrient value of the final product. Recycling of whey cream and particulated whey pr...

A recent review of clinical studies reports that dairy products may improve inflammation, a key etiologic cardiovascular disease risk factor. Yet the impact of dairy proteins on inflammatory markers is controversial and could be mediated by a differential impact of whey proteins and caseins. In this study, we hypothesized that whey proteins may have a greater anti-inflammatory effect than casei...

To establish feasibility and superiority of whey based nutritional beverage using established qualitative and quantitative tests for milk proteins and inclusion of cereal based additives. Additionally ensure that whey produced in processing milk; an important source of nutrition; is utilized to its maximum potential. Commercial milk processing recycles whey to extract soluble nutrients, hence w...

In this study the bacterial growth inhibitory activity of peptide fragments produced from goat’s milk whey proteins by enzymatic hydrolysis using trypsin, ficin and a combination of both was investigated. Goat’s milk whey proteins were isolated and subjected to enzymatic hydrolysis and peptides were purified by ultrafiltration followed by reverse-phase high-performance liquid chromatography (RP...