The formation of fouling deposit from foods and food components is a severe problem in food processing and leads to frequent cleaning. The design of surfaces that resist fouling may decrease the need for cleaning and thus increase efficiency. Atomic force microscopy has been used to measure adhesion forces between stainless steel (SS) and fluoro-coated glass (FCG) microparticles and the model f...

BACKGROUND Current research suggests that protein intake of 1.5 - 2.8 g/kg/day (3.5 times the current recommended daily allowance) is effective and safe for individuals trying to increase or maintain lean muscle mass. To achieve these levels of daily protein consumption, supplementing the diet with processed whey protein concentrate (WPC) in liquid form has become a popular choice for many peop...

BACKGROUND The insulinotropic effect of whey protein is not fully understood and has clinical implications in the regulation of chronic and acute hyperglycemia. SUMMARY This review describes the composition of whey protein and potential mechanisms through which whey exerts an insulinotropic effect, including increasing the gastric emptying rate, effect on incretin hormones particularly gastri...

Water mobility was assessed in acidified milk model systems made from casein and whey protein ingredients using low-field nuclear magnetic resonance (LF-NMR). Two water pools, less mobile water, were detected during acidification, while three pools observed the resultant stirred storage, including a free fraction of expelled serum (i.e., spontaneous syneresis). The system with highest content m...

The aim of this study was to evaluate the effect addition various milk protein powder preparations (MPC-80, WPC-70, sweet whey, non-demineralized or demineralized whey permeate, rennet casein, buttermilk) selected quality parameters and digestibility proteins in kefir. Kefir samples analyzed were prepared under laboratory conditions with three industrial bacterial starter cultures. They examine...

BACKGROUND Lactobacillus bulgaricus LB6 is a bacterium which was selected in the commercial yoghurt with high angiotensin converting enzyme (ACE) inhibitory activity. Preparation of concentrated starter cultures via freeze drying is of practical importance to dairy and food industries. METHODS We optimized the optimal sugar alcohol and proteins for Lactobacillus bulgaricus LB6 during the proc...

introduction: scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. however, development of low-fat foods is challenging as fat makes a majo...

OF DOCTORAL DISSERTATION HELSINKI UNIVERSITY OF TECHNOLOGY P.O. BOX 1000, FI-02015 TKK http://www.tkk.fi Author Marko Outinen Name of the dissertation Effect of pre-treatment of cheese milk on the composition and characteristics of whey and whey products Manuscript submitted 2.10.2009 Manuscript revised 24.11.2009 Date of the defence 20.1.2010 Monograph x Article dissertation (summary + origina...