The perishability of paneer, a popular and nutritious dairy product, poses serious threat to its marketability. This study is focused on applying an optimized edible coating based Sodium caseinate (SC) clove bud essential oil paneer. ingredients, SC, glycerol, pectin solution, were using the Central Composite Rotatable Design (CCRD) response surface methodology results showed that experimental ...

Paneer is the soft cheese variety made from coagulation of milk with help acid. This study aimed to make vegan paneer used Cicer arietinum as it one good sources all essential nutrients. contains protein, fat, carbohydrates, dietfiberibre, beta carotene, B- complex vitamins, and minerals. The was formulated in different variations by incorporating 75%, 50%, 25% into cow’s milk. On sensory evalu...

OBJECTIVE We evaluated whether a whey preload could slow gastric emptying, stimulate incretin hormones, and attenuate postprandial glycemia in type 2 diabetes. RESEARCH DESIGN AND METHODS Eight type 2 diabetic patients ingested 350 ml beef soup 30 min before a potato meal; 55 g whey was added to either the soup (whey preload) or potato (whey in meal) or no whey was given. RESULTS Gastric em...

Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology of the end product and on the quality of the used milk. Liquid whey consists approximately 93% of water and contains almost 50% of total solids present in the milk of which lactose is the main constituent. Lactose is the main constituent of whey while prot...

Two experiments were conducted to determine DE and ME, the apparent total tract digestibility (ATTD) of P, and the standardized total tract digestibility (STTD) of P in whey powder (3,646 kcal/kg), whey permeate (3,426 kcal/kg), and low-ash whey permeate (3,657 kcal/kg) fed to weanling pigs. The DE and ME in the 3 whey products were determined using 32 barrows (9.2 ± 0.4 kg of BW). A basal diet...

The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates were obtained by ultrafiltration of skimmed whey and Sorelho. The clarification by-products were obtained after the treatment of the skimmed w...

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...