scholarly journals Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

2017 ◽  
Vol 8 (10) ◽  
pp. 395-399
Author(s):  
M. Gomaa ◽  
M. Abdel-Aziz ◽  
A. Abdel-Salam
Keyword(s):  
Product Quality ◽  
Whey Protein ◽  
Milk Powder ◽  
Ice Cream ◽  
Soy Flour ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

scholarly journals Bovine milk derived skimmed milk powder and whey protein concentrate modulates Citrobacter rodentium shedding in the mouse intestinal tract

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e5359
Author(s):  
Julie Cakebread ◽  
Alison Hodgkinson ◽  
Olivia Wallace ◽  
Megan Callaghan ◽  
Daralyn Hurford ◽  
...  
Keyword(s):  
Whey Protein ◽  
Biological Effects ◽  
Milk Powder ◽  
Bioactive Molecules ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Citrobacter Rodentium ◽  
Significant Difference ◽  
Skimmed Milk ◽  
Skimmed Milk Powder

Skimmed milk powder (SMP) and whey protein concentrate (WPC) were manufactured from fresh milk collected from cows producing high or low Immunoglobulin (Ig) A levels in their milk. In addition commercial products were purchased for use as diluent or control treatments. A murine enteric disease model (Citrobacter rodentium) was used to assess whether delivery of selected bioactive molecules (IgA, IgG, Lactoferrin (Lf)) or formulation delivery matrix (SMP, WPC) affected faecal shedding of bacteria in C. rodentium infected mice. In trial one, faecal pellets collected from mice fed SMP containing IgA (0.007–0.35 mg/mL), IgG (0.28–0.58 mg/mL) and Lf (0.03–0.1 mg/mL) contained fewer C. rodentium (cfu) compared to control mice fed water (day 8, p < 0.04, analysis of variance (ANOVA) followed by Fisher’s unprotected least significant difference (ULSD)). In trial two, WPC containing IgA (0.35–1.66 mg/mL), IgG (0.58–2.36 mg/mL) and Lf (0.02–0.45 mg/mL) did not affect C. rodentium shedding, but SMP again reduced faecal C. rodentium levels (day 12, p < 0.04, ANOVA followed by Fisher’s ULSD). No C. rodentium was detected in sham phosphate-buffered saline inoculated mice. Mice fed a commercial WPC shed significantly greater numbers of C. rodentium over 4 consecutive days (Fishers ULSD test), compared to control mice fed water. These data indicate that SMP, but not WPC, modulates faecal shedding in C. rodentium-infected mice and may impact progression of C. rodentium infection independently of selected bioactive concentration. This suggests that food matrix can impact biological effects of foods.

scholarly journals Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage

2017 ◽  
Vol 71 (0) ◽  
pp. 0-0 ◽  
Author(s):  
Anna Dąbrowska ◽  
Konrad Babij ◽  
Marek Szołtysik ◽  
Józefa Chrzanowska
Keyword(s):  
Whey Protein ◽  
Growth Promotion ◽  
Protein Hydrolysate ◽  
Milk Powder ◽  
Skim Milk ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Bifidobacterium Adolescentis ◽  
Initial Stage ◽  
Whey Protein Hydrolysate

The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.

Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate

2017 ◽  
Vol 23 (5) ◽  
pp. 457-468 ◽  
Author(s):  
Melina Erben ◽  
Carlos A Osella
Keyword(s):  
Whey Protein ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Soy Flour ◽  
Whey Protein Concentrate ◽  
Wheat Bread ◽  
Protein Concentrate ◽  
Amino Acid Requirement ◽  
Defatted Soy Flour ◽  
Pea Flour

The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

A fluorimetric method for determination ofPseudomonas fluorescensAR11 lipase in skim milk powder, whey powder and whey protein concentrate

1984 ◽  
Vol 51 (4) ◽  
pp. 623-628 ◽  
Author(s):  
Donald Stead
Keyword(s):  
Whey Protein ◽  
Lipolytic Activity ◽  
Sodium Taurocholate ◽  
Milk Powder ◽  
Skim Milk ◽  
Milk Proteins ◽  
Skim Milk Powder ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Whey Powder

SummaryA method which was developed for assaying the extracellular lipases of psychrotrophic bacteria in milk (Stead, 1983, 1984) and which uses the fluorogenic substrate 4-methylumbelliferyl oleate has been adapted for use with skim milk powder (SMP), whey powder (WP) and whey protein concentrate (WPC). A five-fold increase in the concentration of sodium taurocholate (NaTC), in the mixture of NaTC and cetyltrimethylammonium bromide needed to dissociate lipase from milk proteins, removed the excessive sensitivity of the assay to variations in the concentrations of SMP, WP or WPC incorporated. Commercially available pancreatic lipase provided a suitable standard of lipolytic activity and as little as 1–2 μ could be detected in each assay system.

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