scholarly journals Glycomacropeptide from Cheese Whey Protein Concentrate Enhances IgA Production by Lipopolysaccharide Stimulated Murine Spleen Cells

1996 ◽  
Vol 67 (5) ◽  
pp. 458-462 ◽  
Author(s):  
Sung Seob YUN ◽  
Yoshiko SUGITA-KONISHI ◽  
Susumu KUMAGAI ◽  
Kunio YAMAUCHI
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spleen Cells ◽  
Murine Spleen ◽  
Iga Production

Functional properties of native and cheese whey protein concentrate powders

2007 ◽  
Vol 60 (4) ◽  
pp. 277-285 ◽  
Author(s):  
ANTTI T HEINO ◽  
JANNE O UUSI-RAUVA ◽  
PIRJO R RANTAMÄKI ◽  
OLLI TOSSAVAINEN
Keyword(s):  
Whey Protein ◽  
Functional Properties ◽  
Cheese Whey ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

Whey Protein Use in Cottage Cheese Dressing

1980 ◽  
Vol 43 (10) ◽  
pp. 752-752
Author(s):  
B. J. DEMOTT ◽  
O. G. SANDERS
Keyword(s):  
Whey Protein ◽  
Xanthan Gum ◽  
Cheese Whey ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Sensory Panel ◽  
Commercial Sample ◽  
Cheese Curd

Cottage cheese whey protein concentrate prepared by heat precipitation and centrifugation was mixed with skimmilk, NaCl and xanthan gum and used as a dressing for cottage cheese curd. The resultant experimental cottage cheese contained more protein than a sample of commercial cottage cheese. The dressed curd particles of the experimental cheese tended to cling together and the flavor was somewhat flat. When evaluated by an 18-member sensory panel, it was given preference scores slightly below the commercial sample.

Isolation of Mitogenic Glycophosphopeptides from Cheese Whey Protein Concentrate

1996 ◽  
Vol 60 (3) ◽  
pp. 429-433 ◽  
Author(s):  
Sung Seob Yun ◽  
Yoshiko Sugita-Konishi ◽  
Susumu Kumagai ◽  
Kunio Yamauchi
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt

1996 ◽  
Vol 63 (3) ◽  
pp. 467-473 ◽  
Author(s):  
Mirza I. Baig ◽  
Velore Prasad
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Starter Culture ◽  
Textural Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Marginal Effect ◽  
Protein Concentrate

SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.

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