To establish feasibility and superiority of whey based nutritional beverage using established qualitative and quantitative tests for milk proteins and inclusion of cereal based additives. Additionally ensure that whey produced in processing milk; an important source of nutrition; is utilized to its maximum potential. Commercial milk processing recycles whey to extract soluble nutrients, hence w...

BACKGROUND The purpose of this study was to examine the effects of combined β-hydroxy-β-methylbutyrate (HMB) and whey protein ingestion on muscle strength and damage following a single bout of eccentric exercise. METHODS Eighteen untrained male subjects were assigned to HMB and Whey protein (HMB + Whey; 3 g/day HMB and 36.6 g/day whey protein, n = 6), HMB (3 g/day, n = 6), or whey protein (36...

Whey protein (WP) as a dietary supplement for athletes and gym-users is characterized by content of high-quality amino acids. The benefits their consumption are well-known mainly related to the improvements strength body composition. Nevertheless, there scarce information about risk associated elemental aim was evaluate total bioavailability twenty-five elements in twenty whey powder samples, u...

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, ...

Encapsulation is one of the most widely utilized strategies for preventing oil oxidation. Chia a source oils that are high in omega-3s and was used as core material this study. Whey protein gum arabic were wall materials, whey protein:gum ratios 1:0, 1:1, 1:2, 2:1, 1:3 3:1. Preparation chia microcapsules conducted by spray-drying or freeze-drying methods. All stored an opaque airtight laminate ...

A process of dry heating alkaline powder containing whey protein (WP) and lactose is used to produce microparticles that can trap large amounts water thus be in many food applications as a thickening agent. The objective this study was optimise the yield particles formed amount they well minimise duration. parameters studied were contents WP lactose, pH, storage time at activity (aw) powder, te...

The objective of this study is to develop a dairy dessert produced with whey at different ratios and carob powder (5%). Five samples prepared by milk: (v/v) were as follows: 100:0, 75:25, 50:50, 25:75 0:100. Dessert analyzed in terms some physiochemical, color, textural sensory properties on the 1st, 7th 14th days storage. It was determined that use significantly affected titratable acidity, wa...

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...