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Showing 1 to 20 of 27 for “"whey protein concentrate"”.
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Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate
… objectives of this research were to produce whey protein concentrate (WPC) with modified functionality using exopolysaccharides (BPS) producing cultures and utilize modified WPC to replace egg whites in cake. Two different BPS-producing cultures, Lactococcus lactis ssp. cremoris (JFR) and …
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Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream
… Batch three, contained 0.10% emulsifier and 1 % whey protein concentrate (WPC) substituted for 1 % nonfat dry milk (NDM), upon exiting the pasteurizer was heated to 60°C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm<sup>2</sup> pressure on the second (T5), and cooled to …
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Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate
<p>Large quantities of whey are produced as a by-product from the manufacture of cheese or casein. The United States has an annual cheese production of about 2.2 billion kg. The cheese industry has also experienced a steady increase in cheese production of about 6% a year (44). In the process, …
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The effect of whey protein on insulin and glucose responses in recreationally active males
… and glycemic responses of hydrolyzed whey protein concentrate (WPH) in comparison to its intact form, whey protein concentrate (WPC), and carbohydrate control (CHO) in recreationally active young men over a 3-hr postprandial period. Thirteen subjects aged 23±2.3y (mean±SEM) …
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Effect of Lactose Source, Lactose Level, and Type of Emulsifying Salts on the Properties of a Processed Cheese Product
… studies on the use of nonfat dry milk, whey protein concentrate 34 and lactose powders in processed cheeses or cheese analogs found that increasing the percentage of lactose was associated with an increase in browning and crystallization. There has been little work done of the effects of …
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Composition and Consumer Acceptance of Frozen Yogurts Utilizing Whey Protein Concentrates
… evaluation were to evaluate a new fermented whey protein concentrate for utilization in vanilla, strawberry, and chocolate frozen yogurts, to determine the acceptability of frozen yogurt with 100% replacement of milk solids-not-fat with whey protein concentrate, to determine if the proposed …
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The effects of carbohydrate and protein hydrolysate co-ingestion upon exercise metabolism and cycling performance
… have examined the potential for the inclusion of protein to further augment these efficacious effects. However, observations at present remain equivocal. Furthermore, there is currently a dearth of knowledge regarding the potential physiologic influences of specific protein sources. Therefore, the …
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Increasing the Protein Content of Ice Cream
… The control (Treatment 1) contained 3. 78% protein. Treatments 2 and 5 were increased with 30% more protein; Treatments 3 and 6 by 60% more protein, and Treatments 4 and 7 by 90% more protein compared to Treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, …
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Membrane Fouling Mitigation with Water Hammer
… (UF) experiments were carried out with whey protein concentrate solutions under various operating parameters to determine the permeate flux improvement by the applied water hammer. Up to 84% permeate flux enhancement was obtained with water hammer. The ability of the water hammer to ease …
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Soy protein-xanthan gum interaction:stability and rheology
… of ionic strength, pH, gum concentration, and protein type on protein - xanthan gum interactions. Commercial soy sauce and tamari sauce as well as model systems of soy protein isolate and whey protein concentrate were the sources of protein used for evaluation with xanthan gum. Preliminary …
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Etude des propriétés de surface et techno-fonctionnelles des fractions protéose-peptones
… complex heterogeneous mixture of thermoresistant proteins of whey. The general objective of this work was to contribute to a better knowledge and understanding of surface properties and techno-functional properties (foaming and emulsifying properties) and well as setting a relationship between the …
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Flavor development in lactic fermentation of ultrafiltered cottage cheese whey
… dairy products based on ultrafiltered proteins often seem lacking in flavor particularly if the protein is washed by diafiltration. A model system based on protein collected from cottage cheese whey was used to investigate this phenomenon;The whey proteins were concentrated 10-fold by …
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Mechanical integrity and rehydration properties of agglomerated nutritional dairy ingredient powders
… the modification of commercially important, high-protein content dairy powders (e.g., milk protein isolate; MPI). Initially, a custom fabricated pressure dispersion rig was utilised to achieve breakdown of agglomerated powder particles, similar to that occurring in industrial powder conveying …
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Effect of atomization on viability of microencapsulated probiotics
… storage and simulated GI tract. Especially, whey protein concentrate (WPC) and two-fluid nozzle atomization were significantly effective to maintain viable counts of probiotics during simulated GI tract.
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Evaluating substrate utilisation to target newly identified health-promoting gut bacteria
… including simple sugars, oligosaccharides, and whey protein concentrate had on the taxonomic composition and functional potential of a colonic microbiome. Thus, facilitating the design and testing of a functional prototype beverage comprised of some substrates assessed here. Overall, this thesis …
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Strategies for fortifying dairy protein-based formulated nutritional products with calcium
… of strategies for fortifying liquid dairy protein-based formulated nutritional products with Ca. The interactions between dairy proteins, specifically whey protein concentrate ingredients enriched in alpha-lactalbumin (LAC) and Ca, in different physical forms (soluble and insoluble), were …
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Compositional and analytical factors affecting the stickiness of dairy powders
… and relative humidity of the air or the protein content of the powder. The first objective of this study was to investigate the influence of particle size on the physicochemical properties and stickiness behaviour of a selection of lactose-containing dairy powders. Using a fluidisation …
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Reduction of Pink Color Development in Cooked,Uncured Ground Turkey Breast by the Addition of Dairy Proteins
… of this research was to determine if other dairy proteins also possess this capability. In particular, sodium caseinate (SC) and whey protein concentrate (WPC) were evaluated and compared to nonfat dry milk and to no dairy protein containing processed turkey. Pink color development was induced in …
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Characterization of ethanol induced protein gels by ultra-small angle x-ray scattering and rheological measurements
Gelation is one of the main functions of food proteins. Protein gelation has been utilized to improve physical properties of protein-based products or for delivery of bioactive compounds. On the other hand, the control of gelation is very important to prevent formation of gel network which may …
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