The aim of this study is to compare qualitative changes in orange and orange beverages containing whey during 12 months of storage. The beverages contained 12 % extract, half of which was orange concentrate, the rest was sugar or sugar and whey extract. Acid whey was used in the production of beverages, added at a rate of 50 % of the used water. Orange beverages with whey contained more protein...

One hundred eighty 3-wk-old pigs (initial weight 4.8 kg) were utilized in a 35-d growth trial to determine the effects of the carbohydrate and(or) protein fraction of dried whey on pig performance. In addition, 30, 3-wk-old pigs (initial weight 4.9 kg) were used in two digestion trials to study the effects of the whey fraction on nutrient digestibility. Dietary treatments included a corn-soybea...

Lipid oxidation products are primary contributors to whey ingredient off-flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray-dried whey protein. Cheddar and Mozzarella cheeses were manufactured in triplicate. Fresh whey was collected, pasteurized, and defatted by centrifugal separation. Subsequen...

in this study, the effects of coating with whey protein concentrate (7.5% w/v) alone and/or in combination with rice bran oil (0.2, 0.4, 0.6 g in 100 ml coating solution) and zataria multiflora extract (1 and 2 μl in 100 ml coating solution) on the quality attributes and egg shelf life were carefully observed and analyzed. weight loss, haugh index, yolk index, ph, air cell depth, shell strength...

to estimate the effect of microencapsulated fish oil on blood metabolites, rumen and blood plasma fatty acids concentrations twelve sannan dairy goats with 30 ± 5 days in milk (dim) were allocated to 3 treatments in a 3×2 change over design with 2 periods of 30 days. treatments were: 1) the control (without fish oil), 2) microencapsulated fish oil (2% fish oil capsulated in 6% treated whey prot...

The purpose of this research was to studythe ability whey protein concentrates (WPC) and permeate produced with ultrafiltration cheese rehydrate. products studied were concentrate witha PDM percentage 80% (WPC-80), permeate, both under the conditions PJSC Dairy “Voronezhsky”.WPC-80 dissolution processes using microscopy. Water-impermeable hydrophobic layers formed at boundary, preventing water ...