Evaluating volume reduction of clarified acid bovine milk whey via falling film vacuum evaporation

This research evaluates the effect of falling film vacuum evaporation on the characteristics of clarified acid bovine milk whey. The clarified acid whey was obtained by microfiltration (ceramic membranes, 0.2 µm cut-off, ∆TMP: 2 bar) and concentrated by a falling film evaporator. The clarified whey composition was mainly protein (0.32 ± 0.06 % w/w), ashes (0.56 ± 0.08 % w/w), soluble solids (5 ± 1 % w/w), and turbidity (16 ± 5 NTU). During the concentration step, the number of cycles changed notoriously for each volume reduction factor (VRF), being four the highest value achieved, with an average number of cycles of 18. The characteristics of concentrates were not affected by differences in the number of cycles, increasing proportionally with the VRF; it could be noticed in the final content that protein, ashes, and °Bx increased linearly around 3.5 times the initial composition. However, turbidity was different for each VRF because of heat treatment during the concentration stage (above 60 °C). A thermal treatment step after ricotta preparation would be advisable to remove the remaining protein. Tukey’s test was carried out at a 95 % CI, revealing statistical differences among means; therefore, there was a change in the characteristics of the final concentrated whey. Regarding color (absorbance), there were no considerable changes during the concentration process.

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Immunomodulatory activities of whey fractions in efferent prefemoral lymph of sheep

Journal of Dairy Research ◽

10.1017/s0022029900031757 ◽

1996 ◽

Vol 63 (2) ◽

pp. 257-267 ◽

Cited By ~ 12

Author(s):

Chun W. Wong ◽

Geoffrey O. Regester ◽

Geoffrey L. Francis ◽

Dennis L. Watson

Keyword(s):

Immune Responses ◽

Bovine Milk ◽

Inhibitory Effect ◽

Dependent Manner ◽

Milk Whey ◽

Significant Difference ◽

Lymphocyte Phenotypes ◽

Dose Dependent

SummaryStudies on the immunomodulatory activities of ruminant milk and colostral whey fractions were undertaken. By comparing with boiled colostral whey in a preliminary experiment, a putative heat-labile immunostimulatory factor for antibody responses was found to be present in ovine colostral whey. Studies were then undertaken in sheep in which the efferent prefemoral lymphatic ducts were cannulated bilaterally, and immune responses in the node were measured following subcutaneous injection in the flank fold of whey protein preparations of various purities. A significant sustained decline of efferent lymphocyte output was observed following injection with autologous crude milk whey or colostral whey preparations, but no changes were observed in interferon-gamma levels in lymph plasma. Two bovine milk whey fractions (lactoperoxidase and lactoferrin) of high purity were compared in bilaterally cannulated sheep. A transient decline over the first 6 h was seen in the efferent lymphocyte output and lymph flow rate after injection of both fractions. A significant difference was seen between the two fractions in interferongamma levels in lymph at 6 h after injection. However, no significant changes in the proportion of the various efferent lymphocyte phenotypes were seen following either treatment. Whereas both fractions showed a significant inhibitory effect in a dose-dependent manner on the proliferative response of T lymphocytes, but not B lymphocytes, to mitogenic stimulation in vitro, no similar changes were seen following in vivo stimulation with these two fractions.

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The effect of whey acidic protein fractions on bone loss in the ovariectomised rat

British Journal Of Nutrition ◽

10.1079/bjn20051454 ◽

2005 ◽

Vol 94 (2) ◽

pp. 244-252 ◽

Cited By ~ 21

Author(s):

Marlena C. Kruger ◽

Gabrielle G. Plimmer ◽

Linda M. Schollum ◽

Neill Haggarty ◽

Satyendra Ram ◽

...

Keyword(s):

Bone Mineral Density ◽

Bone Loss ◽

Bovine Milk ◽

Whey Acidic Protein ◽

Acidic Protein ◽

Protein Fractions ◽

Female Rats ◽

Mineral Density ◽

Milk Whey ◽

Over Time

Bovine milk has been shown to contain bioactive components with bone-protective properties. Earlier studies on bovine milk whey protein showed that it suppressed bone resorption in the female ovariectomised rat. A new osteotropic component was subsequently identified in the whey basic protein fraction, but bone bioactivity may also be associated with other whey fractions. In the present study, we investigated whether acidic protein fractions isolated from bovine milk whey could prevent bone loss in mature ovariectomised female rats. Six-month-old female rats were ovariectomised (OVX) or left intact (sham). The OVX rats were randomised into four groups. One group remained the control (OVX), whereas three groups were fed various whey acidic protein fractions from milk whey as 3g/kg diet for 4 months. Outcomes were bone mineral density, bone biomechanics and markers of bone turnover. Bone mineral density of the femurs indicated that one of the whey AF over time caused a recovery of bone lost from OVX. Plasma C-telopeptide of type I collagen decreased significantly in all groups except OVX control over time, indicating an anti-resorptive effect of whey acidic protein. Biomechanical data showed that the AF may affect bone architecture as elasticity was increased by one of the whey AF. The femurs of AF-supplemented rats all showed an increase in organic matter. This is the first report of an acidic whey protein fraction isolated from milk whey that may support the recovery of bone loss in vivo.

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

Food Research International ◽

10.1016/j.foodres.2015.08.024 ◽

2015 ◽

Vol 77 ◽

pp. 450-459 ◽

Cited By ~ 28

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

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Immune modulation in suckling rat pups by a growth factor extract derived from milk whey

Journal of Dairy Research ◽

10.1017/s0022029901005180 ◽

2001 ◽

Vol 68 (4) ◽

pp. 587-599 ◽

Cited By ~ 15

Author(s):

IRMELI A. PENTTILA ◽

MIN F. ZHANG ◽

EDNA BATES ◽

GEOFFREY REGESTER ◽

LEANNA C. READ ◽

...

Keyword(s):

Growth Factors ◽

Growth Factor ◽

Immune Modulation ◽

Oral Tolerance ◽

Specific Antigen ◽

Bovine Milk ◽

Maternal Milk ◽

Milk Whey ◽

Rat Pups ◽

Food Antigens

Oral tolerance to foreign enteral antigens is not fully developed in early neonatal life. Epidemiological evidence supports a role for maternal milk in the development of immune responses, including oral tolerance. Formula fed infants have an increased susceptibility to food allergy and the later development of autoimmune disease. This may relate to the lack in infant formula of growth factors found in maternal milk. Bovine milk contains proteins, growth factors and cytokines. Various studies have outlined the immune modulating potential of bovine milk-derived products. Fractionated whey extracts have therapeutic potential in disease states where there is an excessive inflammatory reaction, and disease preventive potential for infants who are not breast-fed. We have shown that daily oral administration of a growth factor-enriched fraction from milk whey to naturally suckling rat pups between days 4–9 postnatal can down-regulate immune activation to a specific orally administered food antigen, ovalbumin, assessed by lymphocyte proliferation. In addition, non-specific down-regulation in the intestine was observed as assessed by the expression of MHC I. Treatment of rat pups with whey extract at the time of oral sensitisation to ovalbumin also resulted in an increased secretion of TGF-β into the culture supernatant of spleen cells incubated with specific antigen. TGF-β is an immuno-down-regulatory cytokine involved in tolerance induction. Immune modulation by extracts derived from milk whey could be of potential benefit for formula-fed and pre-term infants in reducing susceptibility to inappropriate activation to food antigens.

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Features of the milk whey protein partitioning in polyethyleneglycol-sodium citrate aqueous two-phase systems with the goal of isolating human alpha-1 antitrypsin expressed in bovine milk

Journal of Chromatography B ◽

10.1016/j.jchromb.2006.03.049 ◽

2006 ◽

Vol 837 (1-2) ◽

pp. 18-23 ◽

Cited By ~ 32

Author(s):

Andrea Boaglio ◽

Georgina Bassani ◽

Guillermo Picó ◽

Bibiana Nerli

Keyword(s):

Whey Protein ◽

Sodium Citrate ◽

Bovine Milk ◽

Two Phase ◽

Milk Whey ◽

Aqueous Two Phase Systems ◽

Protein Partitioning ◽

Phase Systems ◽

Alpha 1 Antitrypsin ◽

Milk Whey Protein

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Isolation of immunoglobulin G from bovine milk whey by poly(hydroxyethyl methacrylate)-based anion-exchange cryogel

Journal of Separation Science ◽

10.1002/jssc.201300306 ◽

2013 ◽

Vol 36 (15) ◽

pp. 2387-2393 ◽

Cited By ~ 13

Author(s):

Shasha Dong ◽

Liang Chen ◽

Bin Dai ◽

Wilfred Johnson ◽

Jialei Ye ◽

...

Keyword(s):

Anion Exchange ◽

Immunoglobulin G ◽

Bovine Milk ◽

Hydroxyethyl Methacrylate ◽

Milk Whey

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Bovine lactoferrin and its functions in animals -A review

Agricultural Reviews ◽

10.18805/ag.v36i4.6669 ◽

2015 ◽

Vol 36 (4) ◽

Cited By ~ 5

Author(s):

Rajan Sharma ◽

Dibyendu Chakraborty ◽

Parul Gupta

Keyword(s):

Bos Taurus ◽

Bovine Milk ◽

Regulatory Elements ◽

Bovine Lactoferrin ◽

Milk Whey ◽

Lactoferrin Gene ◽

Exon 1 ◽

Variable Content ◽

Differential Gene ◽

Strong Antimicrobial Activity

Lactoferrin (Lf) was discovered in 1939 as “red protein from milk whey”. Bovine lactoferrin (bLf) gene is located on <italic>Bos taurus</italic> autosome, long arm of chromosome no.22 (BTA 22q24) in cattle. Its size varies from 23-35kbp among different species. The lactoferrin gene consists of 17 exons and 16 introns ranging from 82bp (exon-1) to 225bp (exon-17). The presence of multiple regulatory elements within lactoferrin promoter contributes differential gene expression and variable content of lactoferrin in milk. The concentration of lactoferrin in normal bovine milk is about 0.02-0.2 mg/ml. The primary function of Lf lies in its role in iron metabolism including iron transport, storage and chelation. Lf exhibits strong antimicrobial activity against a broad spectrum of bacteria (gram-positive & negative), fungi, yeasts, viruses and parasites. Lf exerts bacteriostatic and bactericidal activity. Its main contribution to antiviral defence consists in its binding to the cell membrane glycosaminoglycan, thus lactoferrin prevents viruses from entering cells and infection is stopped at an early age. More than 140 SNPs in this gene have been identiûed. Such a high variability in Lactoferrin gene implies that it may be used as candidate gene for screening animals also a marker of milk yield.

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