scholarly journals Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy

2013 ◽  
Vol 04 (09) ◽  
pp. 69-78 ◽  
Author(s):  
Luciano Bruno de Carvalho-Silva ◽  
Fernanda Zaratini Vissotto ◽  
Jaime Amaya-Farfan
Keyword(s):  
Whey Protein ◽  
Chemical Properties ◽  
Nutritional Therapy ◽  
Milk Whey ◽  
Physico Chemical ◽  
Milk Whey Protein

scholarly journals Development of Mayonnaise Technology Enriched with Milk Whey Protein

2021 ◽  
pp. 64-70
Author(s):  
Е.А. Горнич ◽  
А.В. Дурягина ◽  
Ю.И. Зайцева ◽  
В.А. Хаханова
Keyword(s):  
Protein Content ◽  
Whey Protein ◽  
New Product ◽  
Technological Scheme ◽  
Biological Value ◽  
Milk Whey ◽  
Traditional Scheme ◽  
Digestible Protein ◽  
Milk Whey Protein

Цель работы – разработать технологию нового продукта с повышенным содержанием белка. В статье представлена технология производства майонеза, обогащённого сывороточным белком альбумином. При разработке технологической схемы производства майонеза с альбумином была принята традиционная схема, в которую были добавлены дополнительные операции по подготовке альбумина: размораживание (дефростация), обезвоживание. В ходе исследований были проведены выработки контрольного и трёх опытных образцов с различным процентным содержанием альбумина (5, 10 и 15%). По результатам проведённых исследований нами рекомендуется вводить в рецептуру майонеза не более 10% альбумина. По органолептическим показателям, влажности и кислотности разработанный нами продукт отвечает требованиям ГОСТ 31761-2012 «Майонезы и соусы майонезные. Общие технические условия». Мы считаем, что введение в рецептуру альбумина позволит увеличить в майонезе долю легкоусвояемого белка, что, несомненно, повысит пищевую и биологическую ценность готового продукта. The goal of the work is to develop the technology of a new product with an increased protein content. The technology for the production of mayonnaise enriched with whey protein albumin is presented in the article. When developing the technological scheme for the production of mayonnaise with albumin, a traditional scheme was adopted, in which additional operations for the preparation of albumin were added: defrosting (defrostation), sublimating. During the researches the production of control and three experimental samples with different percentages of albumin (5, 10 and 15%) was carried out. According to the results of the research carried out, we recommend introducing no more than 10% albumin into the mayonnaise formula. According to organoleptic indicators, humidity and acidity, the product developed by us meets the requirements of GOST 31761-2012 "Mayonnaise and mayonnaise sauces. General Specifications". We believe that the addition of albumin to the formula will increase the proportion of easily digestible protein in mayonnaise, which will undoubtedly increase the nutritional and biological value of the finished product.

Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

2015 ◽  
Vol 77 ◽  
pp. 450-459 ◽  
Author(s):  
Vincenza Ferraro ◽  
Ana Raquel Madureira ◽  
Bruno Sarmento ◽  
Ana Gomes ◽  
Manuela E. Pintado
Keyword(s):  
Whey Protein ◽  
Rosmarinic Acid ◽  
Bovine Milk ◽  
Milk Whey ◽  
Β Lactoglobulin ◽  
Milk Whey Protein

Comparing the heat stability of soya protein and milk whey protein emulsions

2009 ◽  
Vol 23 (8) ◽  
pp. 2485-2492 ◽  
Author(s):  
Stephen R. Euston ◽  
Al-Amari Al-Bakkush ◽  
Lydia Campbell
Keyword(s):  
Whey Protein ◽  
Heat Stability ◽  
Soya Protein ◽  
Milk Whey ◽  
Milk Whey Protein

scholarly journals FERMENTED MILK PRODUCT FOR SPORTS NUTRITION

2019 ◽  
Vol 19 (S1) ◽  
pp. 128-136
Author(s):  
L Zakharova ◽  
I Pushmina ◽  
V Pushmina ◽  
M Kudriavtsev ◽  
S Sitnichuk
Keyword(s):  
Whey Protein ◽  
Fermented Milk ◽  
Sports Nutrition ◽  
Starter Cultures ◽  
Whey Protein Concentrate ◽  
Milk Product ◽  
Protein Concentrate ◽  
Milk Whey ◽  
Milk Whey Protein ◽  
Fermented Milk Product

Aim. The article deals with the study of technological approaches to the quality and deve­lopment of a functional fermented milk product for specialized sports nutrition. Materials and methods. Skim milk, whey protein concentrate, and starter cultures (DELVO-YOG®, DIRECT SET) were used for the study. Bifidobacteria (Bifidobacterium animalis) were introduced as a probiotic. Creatine monohydrate (Creatine Powder C4N9O2N3, USA) was used as an element of sports nutrition. The fruit fillers (“Green Apple”, “Blueberry”, produced by “Zuegg”, Italy) were also introduced into the product. The research was conducted using standard and original methods, mathematical modeling, and statistical processing of experimental data. Results. The obtained data on the physiological effects of proteins, fats, carbohydrates, and nutrients, enhancing the adaptive capacity to the physical and neuro-emotional stress, indicate the need for their use in the technology of specialized food for athletes. Technological approaches to the quality of a functional fermented milk product for sports nutrition were studied. Based on a combination of milk, whey protein concentrate, starter cultures, and bifidobacteria, a fermented milk product was designed. This product is intended for athletes during training, competition, and recovery. The introduction of creatine monohydrate into the milk base allowed enriching the product with amino acids. Conclusion. This study is of great interest in terms of getting yogurts with the textural properties similar to the traditional ones but with the use of functional ingredients. The study also contributes to the development of food technologies and products for sports nutrition.

scholarly journals Pengaruh Susu Sapi dan Protein Whey Terhadap Kekerasan Email Gigi Setelah Demineralisasi

2016 ◽  
Vol 5 (2) ◽  
pp. 28
Author(s):  
Liesma Dzulfia ◽  
Mia Damiyanti ◽  
Ellyza Herda
Keyword(s):  
Whey Protein ◽  
Tooth Enamel ◽  
Bovine Milk ◽  
Surface Hardness ◽  
Enamel Surface ◽  
Milk Whey ◽  
High Prevalence ◽  
Knoop Microhardness ◽  
Milk Whey Protein ◽  
Microhardness Tester

Caries has high prevalence oral problem in Indonesia. Bovine milk and its product has been proven to have anticariogenic effect. To analyze effect of immersed  enamel surface in bovine milk and protein whey after demineralization. Twenty one specimens of human premolar tooth enamel measured its hardness before the treatment, after demineralized with 1% citric acid (pH 2.5), and after immersed in bovine milk, whey protein and aquades for 90 minutes. Enamel hardness number was measured using Knoop Microhardness Tester with 25 g load for 5 seconds. Statistical analysis with Repeated Anova showed significant increased of enamel hardness in bovine milk and protein whey groups (p<0.05). There was no significant differences between group immersed in bovine milk and whey protein (p>0.05). Bovine milk and whey protein could remineralize enamel surface but not be able to restore the original value of email surface hardness.

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