Zeitschriftenartikel: „Whey“

1

Volpe, Stella Lucia. „Whey or No Whey?“ ACSM's Health & Fitness Journal 13, Nr. 5 (September 2009): 30–31. http://dx.doi.org/10.1249/fit.0b013e3181b48080.

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2

Jelen, P. „Whey and whey utilization“. International Dairy Journal 2, Nr. 6 (Januar 1992): 373–75. http://dx.doi.org/10.1016/0958-6946(92)90028-k.

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3

Kováčová, R., A. Synytsya und J. Štětina. „Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins“. Czech Journal of Food Sciences 27, Special Issue 1 (24.06.2009): S4—S8. http://dx.doi.org/10.17221/632-cjfs.

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The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-lactoglobulin by both dynamic light scattering method for measuring of the particle size distributions and Doppler laser electrophoresis for measuring the ξ-potential (surface electrical potential) of particles. In mixed pectin-β--lactoglobulin systems, it was observed that the addition of pectin prevent from the protein-protein interaction, which caused production of huge protein aggregates (2000–2500 nm) at pH values near β--lactoglobulin isoelectric point and at temperatures near its denaturation temperature. However, these protei–pectin complexes had large hydrodynamic diameters (monomodal size distribution at 350 and 1000 nm for high esterified and low esterified amidated pectin, resp.), which can slow down their diffusion to the oil-water interface in emulsions. The &xi -potential values indicated improvement of colloid stability by addition of pectin. The evaluation of the influence of the protein–pectin interaction on emulsification properties was performed by the determination of a surface weighted mean (D [3,2]) of oil droplets in o/w emulsions measured by the laser diffraction, further by microscope observations, the determination of emulsion free oil content and observations of creaming. The emulsifying properties were influenced by the pectin addition, more negatively by the high esterified than by the low esterified amidated pectin addition.

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Babenyshev, S. P., V. E. Zhidkov, D. S. Mamay, V. P. Utkin und N. A. Shapakov. „ULTRAFILTRATION OF MODIFIED MILK WHEY“. Food and Raw Materials 4, Nr. 2 (30.12.2016): 101–10. http://dx.doi.org/10.21179/2308-4057-2016-2-101-110.

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5

Halpin-Dohnalek, Margaret I., und Elmer H. Marth. „Fate of Staphylococcus aureus in Whey, Whey Cream, and Whey Cream Butter“. Journal of Dairy Science 72, Nr. 12 (Dezember 1989): 3149–55. http://dx.doi.org/10.3168/jds.s0022-0302(89)79473-x.

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6

Roehl, Darryl, und Pavel Jelen. „Surface Tension of Whey and Whey Derivatives“. Journal of Dairy Science 71, Nr. 12 (Dezember 1988): 3167–72. http://dx.doi.org/10.3168/jds.s0022-0302(88)79920-8.

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7

Salvador Perez Huertas, Salvador Perez Huertas, und Konrad Terpi owski and Marta Tomczy ska Mleko Konrad Terpi owski and Marta Tomczy ska Mleko. „Surface Properties of Whey Protein Gels“. Journal of the chemical society of pakistan 41, Nr. 6 (2019): 956. http://dx.doi.org/10.52568/000807/jcsp/41.06.2019.

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Surface properties of whey protein gels are reviewed based on traditional microscopic techniques and new methods, as optical profilometer and contact angle measurements. Optical profilometer is an instrument allowing measurement of surface roughness and contact angle measurements to determine the surface wettability behavior (hydrophobicity/hydrophilicity) of the gels. Investigation of surface properties of whey protein gels is very important, as it can transform this product to a new level of application. It could be used as a matrix for an active ingredient release, material for tissue engineering, e.g. scaffolds, i.e. temporally structures biodegraded in the human organism.

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8

Gangurde, HemantH, PoojaS Patil, MayurA Chordiya und NayanaS Baste. „Whey protein“. Scholars' Research Journal 1, Nr. 2 (2011): 69. http://dx.doi.org/10.4103/2249-5975.99663.

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9

HORNE, D. S. „Whey proteins“. International Journal of Dairy Technology 43, Nr. 1 (Februar 1990): 3–4. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02753.x.

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10

Korhonen, Hannu J. „Whey proteins“. Nutrafoods 9, Nr. 4 (Oktober 2010): 5. http://dx.doi.org/10.1007/bf03223342.

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11

Ney, Denise M., und Christopher J. Boehler. „Whey protein“. Nutrafoods 10, Nr. 2-3 (April 2011): 17–22. http://dx.doi.org/10.1007/bf03223384.

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12

Parris, Nicholas, Skelte G. Anema, Harjinder Singh und Lawrie K. Creamer. „Aggregation of whey proteins in heated sweet whey“. Journal of Agricultural and Food Chemistry 41, Nr. 3 (März 1993): 460–64. http://dx.doi.org/10.1021/jf00027a021.

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13

Smithers, Geoffrey W. „Whey and whey proteins—From ‘gutter-to-gold’“. International Dairy Journal 18, Nr. 7 (Juli 2008): 695–704. http://dx.doi.org/10.1016/j.idairyj.2008.03.008.

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14

Horáčková, Š., P. Sedláčková, M. Sluková und M. Plocková. „The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk“. Czech Journal of Food Sciences 32, No. 6 (27.11.2014): 526–31. http://dx.doi.org/10.17221/214/2014-cjfs.

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The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(–)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.  

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15

Yonis, A., Rasha Nagib und Lobna AboNishouk. „UTILIZATION SWEET WHEY IN PRODUCTION OF WHEY GUAVA BEVERAGES.“ Journal of Food and Dairy Sciences 5, Nr. 10 (01.10.2014): 731–39. http://dx.doi.org/10.21608/jfds.2014.53212.

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16

Neville, J. R., K. J. Armstrong und J. Price. „Ultra Whey 99: a whey protein isolate case study“. International Journal of Dairy Technology 54, Nr. 4 (November 2001): 127–29. http://dx.doi.org/10.1046/j.1364-727x.2001.00022.x.

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17

Monahan, Frank J., D. Julian McClements und John E. Kinsella. „Polymerization of whey proteins in whey protein-stabilized emulsions“. Journal of Agricultural and Food Chemistry 41, Nr. 11 (November 1993): 1826–29. http://dx.doi.org/10.1021/jf00035a004.

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18

Nishanthi, Manjula, Todor Vasiljevic und Jayani Chandrapala. „Properties of whey proteins obtained from different whey streams“. International Dairy Journal 66 (März 2017): 76–83. http://dx.doi.org/10.1016/j.idairyj.2016.11.009.

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19

Stobaugh, Heather. „Maximizing Recovery and Growth When Treating Moderate Acute Malnutrition with Whey-Containing Supplements“. Food and Nutrition Bulletin 39, Nr. 2_suppl (September 2018): S30—S34. http://dx.doi.org/10.1177/0379572118774492.

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Background: Much debate exists about the utility of dairy ingredients in the supplementary foods used to treat childhood moderate acute malnutrition (MAM). Objective: To review the evidence regarding the effectiveness of dairy-containing supplements, particularly specially formulated foods containing whey permeate and whey protein concentrate, in treating children with MAM. Methods: A summary of a conference presentation regarding an overview of current evidence behind the use of whey in supplementary foods, including results of a randomized double-blinded clinical effectiveness trial involving 2259 Malawian children treated for MAM using either a soy ready-to-use supplementary food (RUSF) or a novel whey RUSF treatment. Results: While the majority of the evidence base only suggests potential benefits of including whey in supplementary foods to treat MAM, a recent study specifically demonstrates that a whey RUSF produced superior recovery and growth outcomes in treating children with MAM when compared with a soy RUSF. Conclusions: The use of whey ingredients has been shown to improve outcomes in the treatment of MAM; however, further research is needed to identify the ideal amount and type of dairy protein required to produce the best outcomes for the lowest cost.

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20

Agarkova, Eugeniya, Alexandr Kruchinin, Nikita Zolotaryov, Nataliya Pryanichnikova, Zinaida Belyakova und Tatyana Fedorova. „Processing cottage cheese whey components for functional food production“. Foods and Raw Materials 8, Nr. 1 (26.02.2020): 52–59. http://dx.doi.org/10.21603/2308-4057-2020-1-52-59.

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Introduction. The study offers a new rational approach to processing cottage cheese whey and using it as a highly nutritional functional ingredient in food production. We proposed a scientifically viable method for hydrolyzing cottage cheese whey with enzyme preparations of acid proteases from Aspergillus oryzae with an activity of 400 units/g and a pH range of 3.0 to 5.0. Study objects and methods. Pre-concentrated whey was enzymatically hydrolyzed at 30°C, 40°C, and 50°C for 60 to 180 min (pH 4.6). Non-hydrolyzed whey protein concentrates were used as a control. The amount of enzyme preparation was determined by calculation. All hydrolysate samples showed an increase in active acidity compared to the control samples. Further, we conducted a full-factor experiment with three levels of variation. The input parameters included temperature, duration of hydrolysis, and a substrate-enzyme ratio; the output parameters were the degree of hydrolysis and antioxidant capacity. Results and discussion. The experiment showed the following optimal parameters for hydrolyzing cottage cheese whey proteins with the enzyme preparation of proteases produced by Aspergillus oryzae: temperature – 46.4°C; duration – 180 min; and the amount of enzyme preparation – 9.5% of the protein content. The antioxidant capacity was 7.51 TE mmol/L and the degree of hydrolysis was 17.96%. Conclusion. Due to its proven antioxidant capacity, the whey protein hydrolysate obtained in the study can be used as a functional food ingredient.

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Serbova, T. V., O. P. Serova, S. A. Brekhova, M. I. Slozhenkina und N. I. Mosolova. „Compound whey dessert“. IOP Conference Series: Earth and Environmental Science 548 (02.09.2020): 082049. http://dx.doi.org/10.1088/1755-1315/548/8/082049.

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22

Chebotarev, E., A. Maksimenko, S. Emelyanov, A. Malsugenov und A. Lyamina. „Study of centrifugal separation of milk whey and whey concentrates“. IOP Conference Series: Earth and Environmental Science 677, Nr. 3 (01.03.2021): 032081. http://dx.doi.org/10.1088/1755-1315/677/3/032081.

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23

Yoon, Yoh-Chang, Sung-Il An, A.-Ram Jeong, Song-Ee Han, Myeong-Hee Kim und Chang-Kwon Lee. „Characteristics of Whey Protein (WPC-30) Hydrolysate from Cheese Whey“. Journal of Animal Science and Technology 52, Nr. 5 (31.10.2010): 435–40. http://dx.doi.org/10.5187/jast.2010.52.5.435.

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24

Hauser, Bruno, Kathelijn Keymolen, Uwe Blecker, Bert Suys, Adel Bougatef, Helmuth Loeb und Yvan Vandenplas. „A Comparative Evaluation of Whey Hydrolysate and Whey-Predominant Formulas“. Clinical Pediatrics 32, Nr. 7 (Juli 1993): 433–37. http://dx.doi.org/10.1177/000992289303200708.

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25

Ibach, Alexander, und Matthias Kind. „Crystallization kinetics of amorphous lactose, whey-permeate and whey powders“. Carbohydrate Research 342, Nr. 10 (Juli 2007): 1357–65. http://dx.doi.org/10.1016/j.carres.2007.03.002.

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26

Moura, Andrezza Kyarelle Bezerra de, Renata Nayhara de Lima, Kátia Tatiana de Lima Lopes, João Artur de Lima Neto, Vítor Lucas de Lima Melo, Patrícia de Oliveira Lima und Josemir de Souza Gonçalves. „Calf performance when fed with cheese whey associated with discarded powdered milk“. Semina: Ciências Agrárias 40, Nr. 6Supl3 (16.10.2019): 3595. http://dx.doi.org/10.5433/1679-0359.2019v40n6supl3p3595.

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The objective of this study was to evaluate the performance of calves (Holstein × No Defined Breed Standard) fed powdered cheese whey associated with discarded powdered milk up to 60 days of age. Forty calves (35 kg initial average weight) were used, distributed in a completely randomized design with four treatments and ten repetitions per treatment: whole milk (control), 100% milk powder, 80% milk powder + 20% cheese whey powder, 60% milk powder + 40% cheese whey powder. Consumption, performance, and economic analysis were evaluated. Data were analyzed for variance and comparison of orthogonal contrasts (P < 0.05). No significant differences were observed between the treatments tested regarding the evaluated variables. The animals from all treatments had a final average weight of 50.28 kg as the result of an average weight gain of 0.255 ± 0.03 kg/day and a total dry matter intake of 34.28 ± 1.47 kg/day per calf. The examined diets offered the lowest cost compared to the control treatment, generating an average additional profit of 113.19 R$/animal. Diets containing whey cheese powder are the most economically advantageous options, as replacing 100% of milk with these by-products did not impair animal performance. The use of discarded industrial milk powder combined with whey powder in a ratio of up to 80:20 is a viable option for feeding male calves in dairy farms.

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SKRYPLONEK, Katarzyna, und Małgorzata JASIŃSKA. „PROCESSING TECHNOLOGY AND THE INDUSTRIAL APPLICATION OF WHEY“. Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 336, Nr. 43 (30.09.2017): 145–56. http://dx.doi.org/10.21005/aapz2017.43.3.16.

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SKRYPLONEK, Katarzyna, und Małgorzata JASIŃSKA. „DEVELOPMENT OF FERMENTED BEVERAGES BASED ON ACID WHEY“. Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 338, Nr. 44 (30.12.2017): 191–204. http://dx.doi.org/10.21005/aapz2017.44.4.20.

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M. Sankar, M. Sankar, und M. Seethalakshmi M. Seethalakshmi. „Ethanol Production from Cheese Whey with Sweet Sorghum“. Indian Journal of Applied Research 3, Nr. 2 (01.10.2011): 1–3. http://dx.doi.org/10.15373/2249555x/feb2013/1.

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30

Evdokimov, I. A., S. A. Titov, K. K. Polyansky und D. S. Saiko. „ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT“. Foods and Raw materials 5, Nr. 1 (29.06.2017): 131–36. http://dx.doi.org/10.21179/2308-4057-2017-1-131-136.

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31

Evdokimov, Ivan, Vitaliy Somov, Yuliya Kurash-, Sergey Perminov und Sergey Knyazev. „APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS“. Foods and Raw Materials 3, Nr. 2 (20.10.2015): 89–95. http://dx.doi.org/10.12737/13113.

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32

Evdokimov, Ivan, Dmitriy Volodin, Viktoriya Misyura, Marina Zolotoreva und Mariya Shramko. „FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY“. Foods and Raw Materials 3, Nr. 2 (20.10.2015): 40–48. http://dx.doi.org/10.12737/13116.

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33

Isfari, Dinika, Dinika Isfari, Utama Gemilang Lara und Utama Gemilang Lara. „Cheese whey as potential resource for antimicrobial edible film and active packaging production“. Foods and Raw Materials 7, Nr. 2 (28.10.2019): 229–39. http://dx.doi.org/10.21603/2308-4057-2019-1-229-239.

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Many cheese manufacturers still have not utilized cheese whey that damages to the environment as it is directly been drained into waters. Cheese whey can be used as active packaging material to prolong the shelf-life of food products. Fermented cheese whey contains bioactive peptides which are able to improve the functional properties of cheese whey as an antimicrobial agent. The combination of cheese whey with polysaccharides, lipid, and other additional ingredients can improve the physical characteristics of the active packaging in the form of edible film. Around 20-45% of plasticizer will expose the film formed. Cheese whey with agro-industrial waste starch-based formulation can be used as an alternative way to produce an antimicrobial edible film as an active packaging. The film has shown acceptable physical characteristics and high antimicrobial activity, which makes it possible to extend the shelf life of food products. An advanced process, for example, the use of transglutaminase enzyme and Candida tropicalis mutant, is also effective. The result of that is the formation of the essential compound which can improve the active packaging quality. The utilisation of cheese whey and agro-industrial waste based on starch contributes significantly to the environmental conservation.

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Mihulová, M., M. Vejlupková, J. Hanušová, J. Štětina und Z. Panovská. „Effect of modified whey proteins on texture and sensory quality of processed cheese“. Czech Journal of Food Sciences 31, No. 6 (18.11.2013): 553–58. http://dx.doi.org/10.17221/522/2012-cjfs.

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One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese was manufactured from Edam cheese, low-fat fresh cheese, emulsifying salts, and water phase (drinking water, non-modified and modified reconstituted whey). Modification of whey was performed by enzymatic protein hydrolysis and additional removal of hydrophobic peptides. The texture of products was characterised by texture profile analysis, rheology by dynamic oscillation rheometry, and sensory quality by descriptive quantitative analysis. The effect of whey protein addition on the texture and rheology of cheese was dependent on protein concentration and modification. Native whey concentration in comparison with water decreased hardness and chewiness and enhanced adhesiveness of samples. Higher concentration increased hardness and chewiness and lowered adhesiveness. Modified whey compared to the native one produced softer and better chewable products. However, the sensory analysis of products did not demonstrate any differences in their hedonic quality.

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Mignone, Linda E. „Whey protein: The “whey” forward for treatment of type 2 diabetes?“ World Journal of Diabetes 6, Nr. 14 (2015): 1274. http://dx.doi.org/10.4239/wjd.v6.i14.1274.

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Hayes, K. D., und S. S. Nielsen. „Plasmin Levels in Fresh Milk Whey and Commercial Whey Protein Products“. Journal of Dairy Science 83, Nr. 3 (März 2000): 387–94. http://dx.doi.org/10.3168/jds.s0022-0302(00)74893-4.

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S. Gad, Ahmed, Wafaa H. Emam, Gamal F. Mohamed und Ahmed F. Sayd. „Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages”“. American Journal of Food Technology 8, Nr. 3 (15.04.2013): 133–48. http://dx.doi.org/10.3923/ajft.2013.133.148.

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Alaviuhkola, Timo, und Matti Harju. „Utilization of Whey Protein Concentrate and Hydrolysed Whey by Growing Pigs“. Acta Agriculturae Scandinavica 35, Nr. 2 (Januar 1985): 213–16. http://dx.doi.org/10.1080/00015128509435777.

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Creusot, Nathalie, und Harry Gruppen. „Protein−Peptide Interactions in Mixtures of Whey Peptides and Whey Proteins“. Journal of Agricultural and Food Chemistry 55, Nr. 6 (März 2007): 2474–81. http://dx.doi.org/10.1021/jf062608i.

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40

Ghanimah, Mohamed Abed. „Functional and technological aspects of whey powder and whey protein products“. International Journal of Dairy Technology 71, Nr. 2 (10.08.2017): 454–59. http://dx.doi.org/10.1111/1471-0307.12436.

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41

TWOMEY, MYRA, M. KIERAN KEOGH, RAJ MEHRA und BRENDAN T. O'KENNEDY. „GEL CHARACTERISTICS OF ?-LACTOGLOBULIN, WHEY PROTEIN CONCENTRATE AND WHEY PROTEIN ISOLATE“. Journal of Texture Studies 28, Nr. 4 (September 1997): 387–403. http://dx.doi.org/10.1111/j.1745-4603.1997.tb00124.x.

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42

Davies, O. D. „The use of whey and whey products in piglet creep rations“. Proceedings of the British Society of Animal Production (1972) 1986 (März 1986): 124. http://dx.doi.org/10.1017/s0308229600016305.

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Dried skimmed milk (DSM) is a common constituent of piglet creep rations. Dried whey and whey products are however increasing in popularity, mainly due to their lower cost.To compare these two milk products, twenty litters from Large White x Landrace sows, totalling 188 piglets, were offered one of two creep rations.

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43

Steinhauer, Tim, Sabrina Hanély, Kerstin Bogendörfer und Ulrich Kulozik. „Temperature dependent membrane fouling during filtration of whey and whey proteins“. Journal of Membrane Science 492 (Oktober 2015): 364–70. http://dx.doi.org/10.1016/j.memsci.2015.05.053.

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44

Jeewanthi, Chaturika, Hyun-Dong Paik, Myeong-Hee Kim, Na-Kyoung Lee, Soo-Yeon Kim und Chang Yoon. „Characteristics of whey proteinhydrolysates from cheese whey, favors onvarious food applications“. Chemical Industry and Chemical Engineering Quarterly 20, Nr. 4 (2014): 503–9. http://dx.doi.org/10.2298/ciceq130221032j.

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This study was conducted to investigate theproduction of whey protein hydrolysates,examiningthe physiochemical properties withfive enzyme types named Alcalase, Protease S,Protease M, Trypsin, and Pepsin. Whey protein concentratewas adjusted by ultrafiltration,increasing the whey content to 135% that of initial levels. The hydrolysates have been shown to improve the characteristics of a number of food products, and the type of enzyme has a considerable influence on the end result of hydrolysatesproduction. Bulk density, Solubility, NPN, foaming capacity, and the degree of hydrolysis were increased with hydrolysis time. Maximum Bulk density was shownby Protease S. Pepsinand Alcalase, whichgraduallyincreasedthe foaming capacity, resulting in acomparatively lower pH and a lower degree of hydrolysis. The highestdegree of hydrolysiswas shown by Protease M. The highest NPN value was provided by Pepsin, which was much greater than that of other enzymes. There wasno significant difference in NPN according to the enzyme typeapplied. Allhydrolysates in alkaline media were shown more than 50% solubility. HMFcontents were also shown anobviousdifference with the enzyme type.

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Shinde, Rahul M., und Raymond R. Mahoney. „Production of dialyzable iron byin vitrodigestion of whey and whey components“. Nutrition & Food Science 38, Nr. 4 (18.07.2008): 341–47. http://dx.doi.org/10.1108/00346650810891397.

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46

Kim, B. G., J. W. Lee und H. H. Stein. „Energy concentration and phosphorus digestibility in whey powder, whey permeate, and low-ash whey permeate fed to weanling pigs1“. Journal of Animal Science 90, Nr. 1 (01.01.2012): 289–95. http://dx.doi.org/10.2527/jas.2011-4145.

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Ali, Haider I., Abdulkareem M. Abed und Wafaa H. Khassaf. „Effect of Acid Whey, Enzymatic Whey, Magnetized and Unmagnetized Whey on the Qualitative and Productive Traits of Date Palm“. Basrah Journal of Agricultural Sciences 34, Nr. 2 (30.10.2021): 10–28. http://dx.doi.org/10.37077/25200860.2021.34.2.02.

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This study was conducted in one of the private orchards in the district of Abu Al-Khaseeb, Basrah province during the growing seasons 2017 - 2018 in order to examine the effect of spraying acidic whey, enzymatic whey and magnetized and non-magnetized whey on date palm cultivars Phoenix dactylifera L. agricultural (yellow Shwithi and Al-Khdrawi). A Concentration of 100% of the whey was applied to the fruits. The results of the study showed the superiority of the yellow Shwithi and Al-Khdrawi regarding the Qualitative and Productive characteristics. There was a significant difference between the date palm cultivars regarding the length, diameter, the weight of fruit, dry matter, total and reduced sugars and fruit content of invertase enzyme were recorded 33.45 mm, 20.89 mm, 9.302 g, 37.685%, 50.28%, 36.09% and 2347 units/kg/ CO2. The spray treatment was characterized by enzymatic whey in most of the study treatments of fruit length, fruit weight, total sugars and invertase enzyme. It reached 34.55 mm, 9.883 g, 56.15% and 2005.3 units/kg/CO2. The results also showed the importance of bilateral interaction between the variety and spray treatment.

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Tomczyńska-Mleko, M. „Structure and stability of ion induced whey protein aerated gels“. Czech Journal of Food Sciences 31, No. 3 (22.05.2013): 211–16. http://dx.doi.org/10.17221/247/2012-cjfs.

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The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey protein gels were produced at different protein concentrations and pH by calcium ion induction at ambient temperature. Two concentrations of calcium ions were used: 20 and 30mM to produce foamed gels with different microstructure. Foamed gels obtained at 30mM Ca<sup>2+</sup> were composed of thick strands and irregular, large air bubbles. For these gels, larger synaeresis and bubble size reduction were observed. Fine-stranded, small bubble size aerated gels obtained at 20mM Ca<sup>2+</sup> were very stable during storage. Decreased protein concentration and increased pH of the gels resulted in an increased bubble size.  

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Tupasela, Tuomo, Heikki Koskinen und Pirkko Antila. „Whey pretreatments before ultrafiltration“. Agricultural and Food Science 3, Nr. 5 (01.09.1994): 473–79. http://dx.doi.org/10.23986/afsci.72719.

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Whey is a by-product of cheesemaking. Whey dry matter contains mainly lactose, but also valuable whey proteins. The aim of this study was to develop improvements to whey protein membrane isolation processes. In our trials CaCl2 -added, pH-adjusted and heat-treated wheys were found to have MF (microfiltration) permeate fluxes about 30% higher than in untreated MF whey. The total solids and protein content of the MF permeates decreased compared to the original wheys. UF (ultrafiltration) trials were conducted using MF whey to compare it with centrifugally separated whey. The MF whey consistently maintained an UF flux about 1.5 to 2.5 times higher than that of the separated whey. Differently treated MF whey UF permeate fluxes also showed a difference. With CaCl2 addition, pH adjustment and heat treatment, the UF permeate fluxes were about 20 to 40% higher than when only MF was used. The total solids content decreased in each trial. The protein content of the UF concentrate also decreased compared to the MF permeate. The (β-lg (β-lactoglobulin) and α-la (α-lactalbumin) content was almost the same in UF concentrates as in MF permeates.

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Manoj, Sachin, und A. R. Shabaraya. „Getting Whey-Hearted: A Review Responding to Myths about Protein, Specifically Whey“. International Journal of Research and Review 8, Nr. 5 (03.06.2021): 497–500. http://dx.doi.org/10.52403/ijrr.20210560.

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Whey protein is the number one supplement being used by body builders and athletes today to reach their fitness goals. Whey protein is gaining its popularity even if there are some myths regarding whey protein. Whey is a milk protein that has become extremely popular in recent years. One of the main reasons for its popularity is the fact that whey protein has been linked to muscle building and increased strength. Most body builders do associate real gains with whey protein supplements. Even though the benefits of using whey protein are pretty clear, there still exist some myths about this supplement. Whey protein is the best-selling product in sports nutrition. It sets the standards for other products in this category and is, therefore, worth examining. Whey protein supplements were once considered just an alternative for bodybuilders to help them get that ripped body. However, the scenario has changed over the years as more and more research shows that this is not only a useful supplement for those trying to shed unwanted fat in a shorter period, but also for your overall health, if you are already living a healthy lifestyle. Safety is the major concern of people when they look into the whey protein supplements. They want to know the possible adverse effects of this supplement, especially in relation to health issues. Whey protein supplements contain the same amino acids that are found in meat, including leucine, isoleucine and valine. Whey is a by-product of cheese that is extracted from milk. It’s kind of like candy to body builders since it provides body mass and muscle gain. It looks like slimy, white blobs. It tastes like chalk. And that’s just what’s left in the cup once you’ve scooped out the liquid gold that is whey protein. Keywords: Whey, Supplements, Protein, Myth.

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