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...

Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by-product from churning sweet cream into butter. However, other sources of buttermilk exist, including cultured and whey buttermilk obtained from churning of cultured cream and whey cream, respectively. The composi...

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...

background and objectives: fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. in this study, the effect of liposomal flavourzyme on proteolysis of iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. materi...

The differential ability of various milk protein fractions to stimulate muscle protein synthesis (MPS) has been previously described, with whey protein generally considered to be superior to other fractions. However, the relative ability of a whole milk protein to stimulate MPS has not been compared to whey. Sixteen healthy middle-aged males ingested either 20 g of milk protein (n = 8) or whey ...

OBJECTIVE The aim of this study was to evaluate the effects of resistance exercise on the mRNA expression of muscle mammalian target of rapamycin (mTOR), muscle-specific RING finger-1 (MuRF-1), and muscle atrophy F-box (MAFbx) in the presence or absence of whey protein ingestion. We hypothesized that resistance exercise in combination with whey protein ingestion alters the gene expression of pr...

OBJECTIVE Hypertension and hypoalbuminemia are common risk factors for cardiovascular complications in peritoneal dialysis (PD) patients. Data are limited regarding the effects of whey protein consumption on blood pressure in this population. The aim of the present study was to examine if whey protein supplementation for 12 weeks to hypoalbuminemic PD patients affects their blood pressure. PA...

This experiment compared the replacement of whey protein with isolated soy protein (ISP), or 2 levels of a hydrolyzed vegetable protein mixture (Lo HVPM and Hi HVPM, containing a partially hydrolyzed blend of soy, wheat, and other proteins) in liquid milk-replacer diets fed to neonatal pigs from 2 to 19 d of age. Piglets fed the vegetable protein diets weighed 20% more (8179 +/- 211 g, P < 0.05...

due to environmental risks generated by application of non-degradable and synthetic films, many researches have shown increasing tendency to edible coatings for storing food such as fruits and vegetables. whey protein is considered one of the most common sources of edible coatings and its use has been studied in the current research. in this paper, the simultaneous effect of coating with whey p...

Whey proteins are mainly a group of small globular proteins. Their structures can be modified by physical, chemical and other means to improve their functionality. The objectives of this study were to investigate the effect of radiation on proteinprotein interaction, microstructure, and microbiological properties of whey protein-water solutions. Whey protein isolate (WPI) solutions (27-36% prot...