scholarly journals Comprehensive peptidomic and glycomic evaluation reveals that sweet whey permeate from colostrum is a source of milk protein-derived peptides and oligosaccharides

2014 ◽  
Vol 63 ◽  
pp. 203-209 ◽  
Author(s):  
David C. Dallas ◽  
Valerie Weinborn ◽  
Juliana M.L.N. de Moura Bell ◽  
Meng Wang ◽  
Evan A. Parker ◽  
...  
Keyword(s):  
Milk Protein ◽  
Whey Permeate ◽  
Sweet Whey

scholarly journals Modelling formation and removal of biofilms in secondary dairy raw materials

2020 ◽  
pp. 59-68
Author(s):  
Svetlana Ryabtseva ◽  
Yulia Tabakova ◽  
Andrey Khramtsov ◽  
Georgy Anisimov ◽  
Vitalii Kravtsov
Keyword(s):  
Glass Surface ◽  
Raw Materials ◽  
Dairy Industry ◽  
Skim Milk ◽  
Whey Permeate ◽  
Biofilm Growth ◽  
Sweet Whey ◽  
Acid Whey ◽  
Skimmed Milk ◽  
Milk Permeate

Introduction. Microorganisms of dairy raw materials tend to adhere to the surfaces of processing equipment and form sustainable biofilms, which is a serious issue in the dairy industry. The goal of the present work was to investigate formation of biofilms on a glass surface in static model conditions, and removal of such biofilms by cleaning. Study objects and methods. The study objects were the permeates of skim milk, sweet whey and acid whey, as well as the biofilms formed and washings from glass slides. Biofilms were removed from the glass with detergents used in the dairy industry. Standard methods of determining microbiological and physicochemical properties were used to characterize the permeates. The biofilm structure and morphology of microorganisms participating in biofilm formation were investigated with a light spectroscopy. The efficiency of biofilm removal in a cleaning process was quantified with optical density of washings. Results and discussion. Biofilms in whey permeates formed slower compared to those in skimmed milk permeate during the first 24 h. Yeasts contributed significantly to the biofilm microflora in acid whey permeate throughout 5 days of biofilm growth. Well adhered biofilm layers were the most stable in skimmed milk permeate. The highest growth of both well and poorly adhered biofilm layers was observed in sweet whey permeate after 3–5 days. It was established that the primary attachment of microorganisms to a glass surface occurred within 8 h, mature multicultural biofilms formed within 48 h, and their partial destruction occurred within 72 h. Conclusion. The research results can be used to improve the cleaning equipment procedures in processing secondary dairy raw materials.

Polyurethane Rigid Foam Derived from Reduced Sweet Whey Permeate

1997 ◽  
Vol 45 (10) ◽  
pp. 4156-4161 ◽  
Author(s):  
Ming Hu ◽  
Jung-Yeon Hwang ◽  
Mark J. Kurth ◽  
You-Lo Hsieh ◽  
Charles F. Shoemaker ◽  
...  
Keyword(s):  
Whey Permeate ◽  
Rigid Foam ◽  
Sweet Whey ◽  
Polyurethane Rigid Foam

scholarly journals The Role of Milk Protein and Whey Permeate in Lipid-based Nutrient Supplements on the Growth and Development of Stunted Children in Uganda: A Randomized Trial Protocol (MAGNUS)

2021 ◽  
Author(s):  
Hannah Pesu ◽  
Rolland Mutumba ◽  
Joseph Mbabazi ◽  
Mette F Olsen ◽  
Christian Mølgaard ◽  
...  
Keyword(s):  
Child Development ◽  
Milk Protein ◽  
Double Blind ◽  
Whey Permeate ◽  
Nutrient Supplements ◽  
Micronutrient Status ◽  
Factorial Trial ◽  
Catch Up ◽  
Eastern Uganda

Abstract Stunting is associated with cognitive impairment and later chronic disease. Previous trials to prevent stunting have had little effect, and no trials seem to have provided larger amounts of energy and high-quality proteins to already stunted children. We aimed to assess the effects of milk protein (MP) and whey permeate (WP) in large-quantity LNS (LNS-LQ), among stunted children, on linear growth and child development. This was a randomized, double-blind, two-by-two factorial trial. Stunted children aged 12–59 months from Eastern Uganda (n = 750) were randomized to 100g LNS-LQ with or without MP and WP (n = 4 × 150) or no supplement (n = 150) for three months. The primary outcomes were change in knee-heel and total length. Secondary outcomes included child development, body composition, anthropometry and hemoglobin. Micronutrient status, intestinal function and microbiota were also assessed. Our findings will contribute to an understanding of the role of milk ingredients and LNS in linear catch-up growth. (ISRCTN13093195).

HPLC and NMR Study of the Reduction of Sweet Whey Permeate

1996 ◽  
Vol 44 (12) ◽  
pp. 3757-3762 ◽  
Author(s):  
Ming Hu ◽  
Mark J. Kurth ◽  
You-Lo Hsieh ◽  
John M. Krochta
Keyword(s):  
Whey Permeate ◽  
Nmr Study ◽  
Sweet Whey

scholarly journals Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1361
Author(s):  
Malou Warncke ◽  
Ulrich Kulozik
Keyword(s):  
High Pressure ◽  
Whey Protein ◽  
Milk Protein ◽  
Research Question ◽  
Gelation Time ◽  
Skim Milk ◽  
Pilot Scale ◽  
Milk Protein Concentrate ◽  
Sweet Whey ◽  
Gelation Behavior

Milk protein concentrate (MPC) and micellar casein (MC) powders are commonly used to increase the protein concentration of cheese milk. However, highly-concentrated milk protein powders are challenging in terms of solubility. The research question was whether and how incompletely dissolved agglomerates affect the protein functionality in terms of rennet gelation behavior. For the experiments, skim milk was enriched with either MC88 or MPC85 to a casein concentration of 4.5% (w/w) and sheared on a laboratory and pilot scale in rotor/stator systems (colloid mill and shear pump, respectively) and high-pressure homogenizers. The assessment criteria were on the one hand particle sizes as a function of shear rate, and on the other hand, the rennet gelation properties meaning gelling time, gel strength, structure loss upon deformation, and serum loss. Furthermore, the casein, whey protein, and casein macropeptide (CMP) recovery in the sweet whey was determined to evaluate the shear-, and hence, the particle size-dependent protein accessibility. We showed that insufficient powder rehydration prolongs the rennet gelation time, leading to softer, weaker gels, and to lower amounts of CMP and whey protein in the sweet whey.

Studies on the thermostability of lactase (Streptococcus thermophilus) in milk and sweet whey

1985 ◽  
Vol 52 (3) ◽  
pp. 439-449 ◽  
Author(s):  
Norman A. Greenberg ◽  
Teresa Wilder ◽  
Raymond R. Mahoney
Keyword(s):  
Milk Protein ◽  
Reduced Glutathione ◽  
Milk Proteins ◽  
Streptococcus Thermophilus ◽  
Protein Fractions ◽  
Sweet Whey ◽  
Milk Components ◽  
Total Stability ◽  
The Stability

SUMMARYThe stability of lactase fromStreptococcus thermophilusat 55 °C increased 7-fold, 2-fold and 1·5-fold in the presence of lactose, galactose and glucose respectively; maltose had no effect. Total stability over an 8 h period was more than 10-fold better in milk and sweet whey than in lactose solution, owing to the stabilizing influence of the milk proteins and the milk salts. Ovalbumin and reduced glutathione provided some extra stability but were not as effective as the milk components. In the absence of lactose the enzyme was less stable in milk and was not protected at all by sweet whey constituents. None of the milk protein fractions was as effective in the absence of lactose as when it was present. Enhanced thermostability of the enzyme in milk and sweet whey is due to contributions by all major milk components, but binding of lactose to the enzyme is the major factor controlling the extent of stabilization by other components.

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