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Journal articles on the topic 'Whey protein ratio'

Author: Grafiati

Published: 18 July 2023

Last updated: 31 July 2025

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1

Venter, B. G., and A. E. J. McGill. "The functional properties, modification and utilization of whey proteins." Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie 5, no. 2 (1986): 98–104. http://dx.doi.org/10.4102/satnt.v5i2.983.

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Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manuf

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2

Hejtmánková, V. Pivec, E. Trnková, and H. Dragounová. " Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period." Czech Journal of Animal Science 57, No. 7 (2012): 323–31. http://dx.doi.org/10.17221/6007-cjas.

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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 &beta;-lactoglobulin (&beta;-Lg, g/100 g) contents of goat milk were 2.75, 0.433, and 0.119 respectively and of ewe milk 6.36, 1.11, and 0.732 respectively. The contents of total protein as well as acid whey proteins in goat milk were nearly constant throughout

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Thu, Tran Le. "EVALUATION OF THE INFLUENCE OF A VARYING MOLAR RATIO OF SODIUM DODECYL SULFATE TO WHEY PROTEIN ISOLATE ON THE STABILITY OF THE WHEY PROTEIN EMULSIONS." Vietnam Journal of Science and Technology 55, no. 5A (2018): 26. http://dx.doi.org/10.15625/2525-2518/55/5a/12175.

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In combination with the Lumifuge centrifugation and Zeta potential apparatuses, the influence of a varying molar ratio of Sodium Dodecyl Sulfate (SDS) to Whey Protein Isolate (WPI) on the stability of the whey protein emulsions at pH 4 and pH 5.5 is observed. Two whey protein stabilized emulsions were prepared by homogenizing 20 wt. % soybean oil and 80 wt. % whey protein solutions (0.5 wt.% whey protein in buffer, pH 4 and pH 5.5) at room temperature.By observation, the droplets are weakly flocculated at a ratio of SDS to whey protein of 256. This shows that there is a strong electrostatic re

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Newport, Michael J., and Michael J. Henschel. "Growth, Digestion, and Protein Metabolism in Neonatal Pigs Given Diets Containing Whey as the Predominant or Only Source of Milk Protein." Journal of Pediatric Gastroenterology and Nutrition 4, no. 4 (1985): 639–44. http://dx.doi.org/10.1002/j.1536-4801.1985.tb08922.x.

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SummaryMilk substitutes containing ratios of casein/ whey protein ranging from 80:20 to 0:100 were given to neonatal pigs. A ratio of 60:40 gave maximum growth rate, efficiency of feed utilization and nitrogen retention, and the lowest concentration of urea in blood plasma. This ratio is close to that in sow's milk, suggesting the hypothesis that in each species the milk may be adapted to the protein requirements of their young; by analogy, a casein/whey protein ratio of 20:80 in humanized milk formula might lead to more efficient protein utilization by the infant. In general, changes in the p

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Al-Hatim, Raqad R., Ali K. Al-Rikabi, and Amal K. Ghadban. "The Physico-Chemical Properties of Bovine and Buffalo Whey Proteins Milk by Using Ultrafiltration Membrane Technology." Basrah J. Agric. Sci. 33, no. 1 (2020): 122–34. http://dx.doi.org/10.37077/25200860.2020.33.1.10.

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The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been conducted by using ultrafiltration membrane technology. Through the previous step, two products have been obtained; first, concentrated whey proteins which is called (Retentate), while the other is called (Permeate). Applying rotary evaporator, whey proteins are concentrated and then drying in two methods: spray-drying and freeze-drying in a form of w

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Chalermthai, Chan, Bastidas-Oyanedel, Taher, Olsen, and Schmidt. "Preparation and Characterization of Whey Protein-Based Polymers Produced from Residual Dairy Streams." Polymers 11, no. 4 (2019): 722. http://dx.doi.org/10.3390/polym11040722.

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The wide use of non-biodegradable, petroleum-based plastics raises important environmental concerns, which urges finding alternatives. In this study, an alternative way to produce polymers from a renewable source—milk proteins—was investigated with the aim of replacing polyethylene. Whey protein can be obtained from whey residual, which is a by-product in the cheese-making process. Two different sources of whey protein were tested: Whey protein isolate (WPI) containing 91% protein concentration and whey protein concentrate (WPC) containing 77% protein concentration. These were methacrylated, f

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VAN BERESTEIJN, EMERENTIA C. H., ROGER A. PEETERS, JAAP KAPER, RON J. G. M. MEIJER, ARJAN J. P. M. ROBBEN, and DANIËL G. SCHMIDT. "Molecular Mass Distribution Immunological Properties Nutritive Value of Whey Protein Hydrolysates." Journal of Food Protection 57, no. 7 (1994): 619–25. http://dx.doi.org/10.4315/0362-028x-57.7.619.

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Whey protein concentrate was hydrolyzed using the technical food-grade enzyme Corolase 7092 in order to abolish the allergenicity of whey proteins. The immunological properties of the hydrolysates were tested in vitro with a human-immunoglobulin E (human-IgE) enzyme-linked immunosorbent assay (ELISA) using sera obtained from children allergic to milk proteins and in vivo with a mouse-rat heterologous passive cutaneous anaphylactic test and an anaphylactic shock test in mice. The protein efficiency ratio, determined in young growing rats, was compared to that of casein. Ultrafiltration of the h

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Agarkova, Eugeniya, Alexandr Kruchinin, Nikita Zolotaryov, Nataliya Pryanichnikova, Zinaida Belyakova, and Tatyana Fedorova. "Processing cottage cheese whey components for functional food production." Foods and Raw Materials 8, no. 1 (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 pr

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Darshini M, Manaswini D Kashyap, Harshitha S, et al. "The effect of the whey protein supplement on the sex ratio in Drosophila melanogaster." International Journal of Science and Research Archive 12, no. 2 (2024): 228–32. http://dx.doi.org/10.30574/ijsra.2024.12.2.1221.

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Dietary composition is one of the important external environmental factors that affects many aspects of animal physiology, including growth and development, stress resistance, survivability, reproductive fitness and also alters the sex ratio. The present study aims to investigate the impact of whey protein on the sex ratio in Drosophila melanogaster flies by culturing the flies in wheat cream agar, whey protein treated media, and mixed media. The results showed that the female offspring are produced more than the male offspring in all three diets. The mixed diet produced more female offspring

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Zhao, Li Na, Shao Yun Wang, Shun Li Huang, and Yi Fan Huang. "Optimization of Chelation of Whey Protein Hydrolysate with Calcium Using Response Surface Method." Advanced Materials Research 781-784 (September 2013): 1856–60. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1856.

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To optimum the chelation technology of whey protein hydrolysate with calcium, the response surface method was used to investigate optimized technological conditions. The result showed that the optimum process parameters for the whey protein hydrolysate-calcium chelation were whey protein peptide and CaCl2 ratio of 24 : 1 (w/w), whey protein hydrolysate concentration 3.5 %, pH 7.5, reaction time 20 min, reaction temperature 30 °C. Finally, the optimum level was established and whey protein hydrolysate-calcium chelate was obtained, which can provide basic theories for the following function and

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Agustinisari, Iceu, Kamarza Mulia, Niken Harimurti, et al. "The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier." International Journal of Food Science 2024 (May 27, 2024): 1–21. http://dx.doi.org/10.1155/2024/3254132.

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There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsifying properties. The proteins used in this study were bovine milk whey protein and soy protein isolates, while the polysaccharides were maltodextrin and pectin. The protein-polysaccharide conjugation used a Maillard reaction under dry heating conditions. The protein and polysaccharide mass ratios we

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Xia, Ze Ying, and Ming Xia. "Orthogonal Optimization of Enzymatic Hydrolysis of Whey Protein." Advanced Materials Research 550-553 (July 2012): 1556–60. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1556.

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Objective The study proposed an efficient and economic approach to hydrolyze whey protein isolate. Methods Using trypsin to hydrolyze the whey protein, this study investigated the influences of pH, hydrolysis temperature, enzyme-substrate ratio (E/S) and hydrolysis duration on the process of enzymatic hydrolysis. The orthogonal test method was used to design the experiments of the study. Result The optimized conditions of enzymatic hydrolysis were pH8, hydrolysis temperature 40°C，5% of E/S, and hydrolysis duration 2 hours. The hydrolysis degree was 26.5％. Conclusion The parameters identified f

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13

Kunz, Clemens, and Bo Lönnerdal. "Re-evaluation of the whey protein/casein ratio of human milk." Acta Paediatrica 81, no. 2 (1992): 107–12. http://dx.doi.org/10.1111/j.1651-2227.1992.tb12184.x.

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14

Dijk, Francina J., Zandrie Hofman, Yvette C. Luiking, et al. "Muscle Protein Synthesis with a Hybrid Dairy and Plant-Based Protein Blend (P4) Is Equal to Whey Protein in a Murine Ageing Model after Fasting." Nutrients 15, no. 11 (2023): 2569. http://dx.doi.org/10.3390/nu15112569.

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P4, a specific combination of dairy proteins (whey and casein) and plant-based protein isolates (pea and soy), has been shown to provide a more balanced amino acid (AA) profile than its single constituent proteins; however, less is known about how this translates to muscle protein synthesis (MPS). The aim of this study was to investigate the effect of P4 compared to whey or casein against fasted control on MPS. C57BL/6J mice, aged 25 months, were fasted overnight, followed by oral gavage of either whey, P4, casein, or water as a fasted control. Thirty minutes after ingestion, puromycin (0.04 µ

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PERMATASARI, INTAN, ASTRI SENANIA, FITRI DARA, et al. "Protein Recovery from Tofu Whey Wastewater Using a Column Reactor: Preliminary Results." Jurnal Teknologi Lingkungan 24, no. 2 (2023): 258–63. http://dx.doi.org/10.55981/jtl.2023.728.

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ABSTRAK Industri tahu menghasilkan air limbah pekat atau whey (dadih), yang memiliki pH rendah dan bahan organik yang tinggi, sehingga dapat menyebabkan pencemaran lingkungan jika tidak diolah dengan baik. Di sisi lain, salah satu kandungan limbah tahu pekat yaitu protein dapat dimanfaatkan kembali untuk mengurangi potensi pencemaran lingkungan dan diolah lebih lanjut menjadi produk yang bernilai ekonomis. Penelitian ini bertujuan untuk mendapatkan data awal untuk menilai kelayakan penggunaan metode fraksinasi busa untuk pemulihan protein dari limbah tahu pekat. Limbah tahu pekat dalam penelit

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16

HERMANSEN, JOHN E., STEEN OSTERSEN, NIELS C. JUSTESEN, and OLE AAES. "Effects of dietary protein supply on caseins, whey proteins, proteolysis and renneting properties in milk from cows grazing clover or N fertilized grass." Journal of Dairy Research 66, no. 2 (1999): 193–205. http://dx.doi.org/10.1017/s0022029999003477.

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The objective of this work was to examine whether variation in the amino acid supply to cows could be a reason for the reduced casein content and poorer renneting properties of milk that often occur in late summer, or whether these effects are related to proteolysis in the raw milk. In a 2×2×2 factorial design, we investigated the effects of sward (clover v. rye-grass) and supplementary feed with a high or low level of rumen-soluble N or of rumen undegradable protein on milk protein composition during the grazing season. A total of 32 Danish Holstein cows were included in the experiment. Milk

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Räihä, N. C. R., A. Fazzolari‐Nesci, C. Cajozzo, et al. "Whey Predominant, Whey Modified Infant Formula with Protein/energy Ratio of 1.8 g/100 kcal: Adequate and Safe for Term Infants From Birth to Four Months." Journal of Pediatric Gastroenterology and Nutrition 35, no. 3 (2002): 275–81. http://dx.doi.org/10.1002/j.1536-4801.2002.tb07820.x.

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ABSTRACTBackgroundProtein quality of breast milk is superior to that of formula proteins. To ensure that the protein intake is sufficient, starter formulas with conventional protein composition provide a protein/energy ratio of 2.2–2.5 g per 100 kcal to infants, which is much higher than that supplied with breast milk. Several studies have shown that formula‐fed infants have higher plasma or serum urea concentrations than breast‐fed infants do. We tested if feeding formulas with improved protein quality and a protein content corresponding to the minimum level that is consistent with internatio

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Pedrali, Davide, Alessio Scarafoni, Anna Giorgi, and Vera Lavelli. "Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation." Antioxidants 12, no. 6 (2023): 1192. http://dx.doi.org/10.3390/antiox12061192.

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Encapsulation of antioxidants in hydrogels, i.e., three-dimensional networks that retain a significant fraction of water, is a strategy to increase their stability and bioaccessibility. In fact, low oxygen diffusivity in the viscous gelled phase decreases the rate of oxidation. Moreover, some hydrocolloids such as alginate and whey proteins provide a pH-dependent dissolution mechanism, allowing the retention of encapsulated compounds in the gastric environment and their release in the intestine, where they can be absorbed. This paper reviews the information on alginate-whey protein interaction

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Feng, Ping, Christophe Fuerer, Adrienne McMahon, et al. "Quantification of Whey Protein Content in Milk-Based Infant Formula Powders by Sodium Dodecyl Sulfate–Capillary Gel Electrophoresis (SDS-CGE): Multilaboratory Testing Study, Final Action 2016.15." Journal of AOAC INTERNATIONAL 101, no. 5 (2018): 1566–77. http://dx.doi.org/10.5740/jaoacint.18-0057.

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Abstract A multilaboratory testing study was conducted on AOAC First Action Official Method SM 2016.15: Quantification of Whey Protein Content in Infant Formula Powders by Sodium Dodecyl Sulfate–Capillary Gel Electrophoresis (SDS-CGE). Nineteen laboratories participated in the analysis of duplicate blind-coded samples of 15 formula powder products for infants and young children. Electrophoregrams were recorded at UV220 nm and integrated. The normalized peak areas of whey and casein proteins were summed separately to calculate total whey protein content. Apart from one sample [NIST Standard Ref

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20

Miralles, B., B. Bartolomé, L. Amigo, and M. Ramos. "Comparison of Three Methods to Determine the Whey Protein to Total Protein Ratio in Milk." Journal of Dairy Science 83, no. 12 (2000): 2759–65. http://dx.doi.org/10.3168/jds.s0022-0302(00)75171-x.

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Miralles, Beatriz, Begoña Bartolomé, Mercedes Ramos, and Lourdes Amigo. "Determination of whey protein to total protein ratio in UHT milk using fourth derivative spectroscopy." International Dairy Journal 10, no. 3 (2000): 191–97. http://dx.doi.org/10.1016/s0958-6946(00)00037-6.

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Ronayne De Ferrer, Patricia A., and Maria Elena Sambucetti. "Casein to Whey Protein Ratio in Rat and Human Milks: Effects of Maternal Protein Intake." Journal of Dairy Science 76, no. 6 (1993): 1645–53. http://dx.doi.org/10.3168/jds.s0022-0302(93)77498-6.

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Adkins, Yuriko, Steven C. Zicker, Allan Lepine, and Bo Lönnerdal. "Changes in nutrient and protein composition of cat milk during lactation." American Journal of Veterinary Research 58, no. 4 (1997): 370–75. http://dx.doi.org/10.2460/ajvr.1997.58.04.370.

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Abstract Objective To evaluate changes in the nutrient and protein composition of cat milk during lactation. Animals 12 lactating domestic shorthair cats. Procedure Milk samples collected on days 1, 3, 7, 14, 28, and 42 after parturition were analyzed for concentrations of nitrogen, nonprotein nitrogen, casein, whey proteins, amino acids, total lipids, lactose, citrate, minerals, and trace elements. Individual milk proteins (caseins and whey proteins) were analyzed by use of polyacrylamide gradient gel electrophoresis. Results True protein concentration ranged from 6.3 to 8.6% and was as high

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Zhao, Li Na, Shao Yun Wang, Shun Li Huang, and Yi Fan Huang. "The Relationship between the Hydrolysis Degree and Calcium-Binding Capacity of Whey Protein by Enzymatic Hydrolysis." Applied Mechanics and Materials 541-542 (March 2014): 214–19. http://dx.doi.org/10.4028/www.scientific.net/amm.541-542.214.

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To study the relationship between the hydrolysis degree and calcium-binding capacity of whey protein by enzymatic hydrolysis, the response surface method was firstly used to investigate optimized the hydrolysis conditions of whey protein with protamex and flavorzyme. The optimum process parameters for the whey protein hydrolysis were as follows: Whey protein concentration was 5.0% (w/v), the ratio of protease to whey protein was 4.0% (w/w), the mass ratios of protamex to flavorzyme (w/w) was 2:1, and the reaction temperature was 49 °C. The hydrolysate obtained after the hydrolysis of 7 h, with

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Rioux, Laurie-Eve, and Sylvie L. Turgeon. "The Ratio of Casein to Whey Protein Impacts Yogurt Digestion In Vitro." Food Digestion 3, no. 1-3 (2012): 25–35. http://dx.doi.org/10.1007/s13228-012-0023-z.

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Shim, Jaeyong, and Steven J. Mulvaney. "Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels." Journal of the Science of Food and Agriculture 81, no. 8 (2001): 706–17. http://dx.doi.org/10.1002/jsfa.869.

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Bravo-Núñez, Ángela, Raquel Garzón, Cristina M. Rosell, and Manuel Gómez. "Evaluation of Starch–Protein Interactions as a Function of pH." Foods 8, no. 5 (2019): 155. http://dx.doi.org/10.3390/foods8050155.

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Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting properties, gel microstructure, and texture of corn starchy gels made with four different proteins (pea, rice, egg albumin, and whey) at a ratio of 1:1 starch/protein and a solid content of 12.28%. The water binding capacity of the starch–protein mixtures was positively influenced by low solubility of the

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Sánchez‐Hidalgo, Víctor Manuel, Samuel Flores‐Huerta, Guadalupe Matute, Claudia Serrano, Bárbara Urquieta, and Rocío Espinosa. "Whey Protein/Casein Ratio and Nonprotein Nitrogen in Preterm Human Milk During the First 10 Days Postpartum." Journal of Pediatric Gastroenterology and Nutrition 26, no. 1 (1998): 64–69. http://dx.doi.org/10.1002/j.1536-4801.1998.tb00727.x.

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ABSTRACTBackground:This study was designed to describe the longitudinal changes in the casein and whey fractions and the total and nonprotein nitrogen contents of preterm human milk for the first 10 days postpartum.Methods:Eleven mothers delivering at 30 to 34 weeks of gestation were studied, six throughout the first 10 days and five on the first postpartum day. Four milk samples were collected every day by expression of one breast with an electric breast pump. Casein and whey protein were separated from the defatted milk by isoelectric precipitation in calcium chloride and by subsequent ultra

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Karakuş, Mehmet Şükrü. "Structural Properties, Mechanical Behavior, and Food Protecting Ability of Chickpea Protein-Derived Biopolymer Films." Polymers 17, no. 14 (2025): 1938. https://doi.org/10.3390/polym17141938.

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This study aimed to enhance the characteristic properties of chickpea proteins enriched with quercetin by incorporating whey proteins. For this, whey proteins were supplemented into the film systems at 10, 20, 30, 40, and 50% of the total protein content, and these formulations were labeled as CWF1, CWF2, CWF3, CWF4, and CWF5, in that order. Negative control (CF) was designed with chickpea protein alone. Essential amino acid content of chickpea protein (16.48%) was higher than that of whey protein (8.09%). FTIR spectra revealed protein–protein interactions occurred within film systems. Raising

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Stanislavskaya, Ekaterina B., Elena I. Melnikova, Arina R. Fedorova, Maksim M. Danyliv, and Olga A. Vasilenko. "Technology of semi-hard cheese using protein fat simulator." BIO Web of Conferences 27 (2020): 00032. http://dx.doi.org/10.1051/bioconf/20202700032.

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The annual increase in the production of protein-sensitive dairy products leads to an increase in the available amount of their by-product of production – whey. A promising direction in the implementation of its biotechnological potential is the production of a protein imitator of the fat properties – whey protein microparticulate. The aim of this work was to study the possibility of its use in the technology of semi-hard cheeses. The introduction of a fat simulator in a normalized mixture changes its composition, including the ratio of protein fractions, the ratio of fat to protein, and calci

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Koutina, Glykeria, Colin A. Ray, Rene Lametsch, and Richard Ipsen. "The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein." International Dairy Journal 77 (February 2018): 10–18. http://dx.doi.org/10.1016/j.idairyj.2017.09.001.

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Jeswan Singh, Mandeep, Jayani Chandrapala, Punsandani Udabage, Ian McKinnon, and Mary Ann Augustin. "Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios." Journal of Dairy Research 82, no. 2 (2014): 135–42. http://dx.doi.org/10.1017/s0022029914000739.

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The heat-induced changes in pH, Ca activity and viscosity after heating at 90 °C for 10 min of five modified skim milks were studied as a function of the initial pH of the milks at 25 °C. The milks had (i) different ratios of casein : whey protein (0·03, 1·74, 3·97, 5·27 and 7·25), (ii) the same total solids concentration (9% w/w) and (iii) prior to the adjustment of the pH, similar values of pH (6·67–6·74), concentration of serum calcium, and calcium activity, suggesting that the sera have similar mineral composition. The total protein concentrations of the milks differ (2·8–4·0%, w/w). The p

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Khadka, Dambar Bahadur, Laxmi Adhikari, Pragya Khadka, and Dhan Bahadur Karki. "Optimization of Hydrolysis Conditions and Bio-functional Properties of Whey Protein Hydrolysate Obtained from Ash Gourd (Benincasa hispida) Protease." Functional Foods in Health and Disease 14, no. 12 (2024): 921–33. https://doi.org/10.31989/ffhd.v14i12.1494.

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Background: Enzymatic hydrolysis alters the bio-functionality of whey proteins by generating bioactive peptides. Plant serine proteases as an alternative to animal and microbial proteases, recently considered useful for whey protein hydrolysate preparation to enhance nutritional and bio-functional properties. Objectives: The present study thus aims at optimization of whey protein hydrolyzing conditions employing ash gourd protease (AGP) and evaluation of 2, 2 diphenyl -1-picrylhydrazyl (DPPH) radical scavenging (antioxidant) and angiotensin I- converting enzyme (ACE) inhibition activities and

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Andoyo, Robi, Anindya Rahmana Fitri, Ratih Siswanina Putri, et al. "Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry." agriTECH 41, no. 2 (2021): 161. http://dx.doi.org/10.22146/agritech.55439.

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Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio. The wastewater source used in this study was whey liquid from cheese processing industry located at West Java, Indonesia. Conversion of soluble whey protein into whey protein microparticle is required to produce food with nutritional value that can be adjusted to the needs of the specific target with high digestibility and palatability. Whey protein was collected by separation technique

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Nurminabari, Ina Siti. "KAJIAN PENAMBAHAN SKIM DAN SANTAN TERHADAP KARAKTERISTIK YOGHURT DARI WHEY." Pasundan Food Technology Journal 5, no. 1 (2018): 54. http://dx.doi.org/10.23969/pftj.v5i1.810.

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The purpose of this research was to obtain the the correlation ratio between the addition of skim milk and coconut milk on the characteristics yoghurt whey. The research method consists of two phases: a preliminary study and the main study. Preliminary studies done of the analysis of raw materials to the whey and coconut milk. The main research undertaken is to determine the correlation of the addition comparison of the characteristics skim milk yoghurt and whey. The design used is linear regression. The factor used is the ratio of the addition between skim and coconut milk (a) (a1 = 16:

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Varney, Jessica L., Heather A. Adams, Jason W. Fowler, and Craig N. Coon. "PSVIII-B-10 Feeding Senior Labrador Retrievers Hydrolyzed Whey Protein Isolate to Prevent Sarcopenia." Journal of Animal Science 100, Supplement_3 (2022): 317–18. http://dx.doi.org/10.1093/jas/skac247.579.

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Abstract Conditions which affect humans are often closely followed by our companion animals, especially in aging populations. Canines often present with muscle wasting diseases such as sarcopenia and cachexia as a result of aging or chronic disease. In this 26wk study, our goal was to evaluate the effects of feeding 1.5x AAFCO CP from whey protein isolate and a pea isolate compared to feeding senior dogs a standard AAFCO CP diet (45g CP/1000 kcal DM) on body composition in exercised senior Labrador Retrievers. Thirty-six (36) Labrador Retrievers (18m/18f; 8-12yrs) were sorted into three equal

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Lazarev, Vladimir, and Alina Ershova. "Functional confectionery product using whey protein concentrate development." E3S Web of Conferences 451 (2023): 04008. http://dx.doi.org/10.1051/e3sconf/202345104008.

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In connection with the spread of the use of sweeteners, as well as whey processing products as fortifying components, the production of functional confectionery products with improved nutritional value, including using biotechnology methods, is an urgent task. The purpose of the study is to develop a formulation based on sweeteners enriched with whey protein concentrate. The subject of the study is the influence of raw materials obtained because of ultrafiltration of whey on the organoleptic, physicochemical and microbiological properties of low-calorie pastille mass. Objects of research: a pa

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Sambashivaiah, Sucharita, Mark Cope, Ratna Mukherjea, et al. "The Effect of Soy and Whey Protein Supplementation on Glucose Homeostasis in Healthy Normal Weight Asian Indians." Journal of Nutrition and Metabolism 2023 (July 10, 2023): 1–9. http://dx.doi.org/10.1155/2023/2622057.

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Milk and legumes are good source of protein foods used to sustain muscle mass, but their effects on postprandial glucose homeostasis and energy metabolism may be different. This is relevant, for example, in the dietetic response to obesity or diabetes, where the intake of high-quality protein is often increased significantly. The objective of this study was to characterize the acute effect of whey and soy protein (15% vs. 30%) on glucose homeostasis, energy metabolism, and satiety. Healthy, normal body mass index (BMI) Indian adult males aged 20–35 years (n = 15) received 4 test meals (2 prote

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Feng, Ping, Christophe Fuerer, and Adrienne McMahon. "Quantification of Whey Protein Content in Infant Formulas by Sodium Dodecyl Sulfate-Capillary Gel Electrophoresis (SDS-CGE): Single-Laboratory Validation, First Action 2016.15." Journal of AOAC INTERNATIONAL 100, no. 2 (2017): 510–21. http://dx.doi.org/10.5740/jaoacint.16-0344.

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Abstract Protein separation by sodium dodecyl sulfate-capillary gel electrophoresis, followed by UV absorption at 220 nm, allows for the quantification of major proteins in raw milk. In processed dairy samples such as skim milk powder (SMP) and infant formulas, signals from individual proteins are less resolved, but caseins still migrate as one family between two groups of whey proteins. In the first group, α-lactalbumin and β-lactoglobulin migrate as two distinct peaks. Lactosylated adducts show delayed migration times and interfere with peak separation, but both native and modified forms as

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Radovanovic, Mira, Predrag Pudja, Vladimir Pavlovic, Jelena Miocinovic, and Aleksandar Nedeljkovic. "Microstructure of kajmak skin layer made during kajmak production." Mljekarstvo 70, no. 3 (2020): 150–61. http://dx.doi.org/10.15567/mljekarstvo.2020.0302.

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Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 °C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing condi

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Barkovskaya, I. A., A. E. Ryabova, and I. V. Rozhkova. "Complex modification of whey protein profile as an approach to the creation of enriched protein ingredients." Food systems 8, no. 2 (2025): 221–30. https://doi.org/10.21323/2618-9771-2025-8-2-221-230.

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In the context of the persistent problem of deficiency of essential trace elements such as iodine (iodine deficiency is recorded in 68 % of the world’s population), an urgent task is the development of effective approaches to the creation of food ingredients and products with bioavailable forms of trace elements. In this regard, the work investigated the complex modification of protein profile of milk whey in order to create a protein ingredient enriched with iodine and zinc. Based on the results of a number of studies, the optimal parameters of protein profile modification by thermoselective

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Silvestre, Marialice Pinto Coelho, Mauro Ramalho Silva, Viviane Dias Medeiros Silva, Mariana Wanessa Santana de Souza, Carlos de Oliveira Lopes Junior, and Wendel de Oliveira Afonso. "Analysis of whey protein hydrolysates: peptide profile and ACE inhibitory activity." Brazilian Journal of Pharmaceutical Sciences 48, no. 4 (2012): 747–57. http://dx.doi.org/10.1590/s1984-82502012000400019.

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The aim of this study was to prepare enzymatic hydrolysates from whey protein concentrate with a nutritionally adequate peptide profile and the ability to inhibit angiotensin-converting enzyme (ACE) activity. The effects of the type of enzyme used (pancreatin or papain), the enzyme:substrate ratio (E:S ratio=0.5:100, 1:100, 2:100 and 3:100) and the use of ultrafiltration (UF) were investigated. The fractionation of peptides was performed by size-exclusion-HPLC, and the quantification of the components of the chromatographic fractions was carried out by a rapid Corrected Fraction Area method. T

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Sharp, Matthew Alan, and Gabriel Harris. "A Method for Determination of Unbound Fats in Protein Bar Formulations Compared with Isolated Fat/Protein Combinations to Optimize Shelf Life." Current Developments in Nutrition 4, Supplement_2 (2020): 776. http://dx.doi.org/10.1093/cdn/nzaa052_045.

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Abstract Objectives Protein bars form a growing part of the snack food industry, but shelf life is typically limited by bar hardening due to protein aggregation related to the migration of other nutrients. Addressing these issues will extend protein bar shelf life while continuing to maintain nutrient density for military personnel and extreme athletes. We developed a method to examine the interaction of fats and proteins in bars and in simple mixtures in order to address lipid/protein interaction and lipid migration. Methods Mixtures of dairy protein and fats were created in order to determin

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Park, Hye-Rin, Ga-Hyun Kim, Yeseul Na, Ji-Eun Oh, and Mi-Sook Cho. "Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein." Food Science and Biotechnology 30, no. 5 (2021): 653–61. http://dx.doi.org/10.1007/s10068-021-00909-9.

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Zhang, Haowei, Juan Wu, and Yu Cheng. "Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels." Foods 12, no. 10 (2023): 2040. http://dx.doi.org/10.3390/foods12102040.

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The production of animal protein usually leads to higher carbon emissions than that of plant protein. To reduce carbon emissions, the partial replacement of animal protein with plant protein has attracted extensive attention; however, little is known about using plant protein hydrolysates as a substitute. The potential application of 2 h-alcalase hydrolyzed potato protein hydrolysate (PPH) to displace whey protein isolate (WPI) during gel formation was demonstrated in this study. The effect of the ratios (8/5, 9/4, 10/3, 11/2, 12/1, and 13/0) of WPI to PPH on the mechanical properties, microst

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Kruchinin, Aleksandr G., Ekaterina I. Bolshakova, and Irina A. Barkovskaya. "Bioinformatic Modeling (In Silico) of Obtaining Bioactive Peptides from the Protein Matrix of Various Types of Milk Whey." Fermentation 9, no. 4 (2023): 380. http://dx.doi.org/10.3390/fermentation9040380.

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Whey is a by-product of the production of various types of cottage cheese and cheese, casein, and coprecipitates. Conditions of milk coagulation directly affect the physico-chemical properties of whey and the formation of its protein profile. This fact makes it difficult to standardize the protein profile of milk whey for its further processing. Whey proteins have a great potential to release a wide range of bioactive peptides (BAP), capable of reducing the risk of a number of chronic food-related diseases. Computer modeling of an enzymatic hydrolysis of proteins is one of the ways to increase

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Behrouzain, Fataneh, Seyed M. A. Razavi, and Helen Joyner. "Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio." Carbohydrate Polymers 232 (March 2020): 115775. http://dx.doi.org/10.1016/j.carbpol.2019.115775.

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Tomaschunas, Maja, Jörg Hinrichs, Ehrhard Köhn, and Mechthild Busch-Stockfisch. "Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt." International Dairy Journal 26, no. 1 (2012): 31–35. http://dx.doi.org/10.1016/j.idairyj.2012.04.005.

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Sturaro, Alba, Massimo De Marchi, Elisa Zorzi, and Martino Cassandro. "Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition." International Dairy Journal 48 (September 2015): 46–52. http://dx.doi.org/10.1016/j.idairyj.2015.02.003.

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Haast, Johannes De, Trevor J. Britz, Johannes C. Novello, and Emilige W. Verwey. "Anaerobic digestion of deproteinated cheese whey." Journal of Dairy Research 52, no. 3 (1985): 457–67. http://dx.doi.org/10.1017/s0022029900024365.

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SUMMARYWhey and deproteinated whey preparations with different carbon: nitrogen (C/N) ratios ranging from 7·5 to 73 were digested anaerobically in a downflow stationary fixed-bed reactor at 35 °C with a hydraulic retention time of 5 d. Effluent and biogas parameters indicated that no decrease in digestion and stability occurred at the highest C/N ratio. Chemical oxygen demand (COD) removal averaged 88%, while volatile fatty acids were maintained at a low level (< 500 mg l–1). Biogas yield averaged 0·423 m3kg–1COD and the methane content of the biogas varied between 57 and 63%. Ammonia toxic

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