Whey, a protein complex derived from milk, is being touted as a functional food with a number of health benefits. The biological components of whey, including lactoferrin, beta-lactoglobulin, alpha-lactalbumin, glycomacropeptide, and immunoglobulins, demonstrate a range of immune-enhancing properties. In addition, whey has the ability to act as an antioxidant, antihypertensive, antitumor, hypol...

We report the first direct, non-invasive experimental evidence of a 2D isotropic–nematic transition for highly anisotropic nanoparticles at liquid–liquid interfaces by using passive fluorescent particle tracking. In order to illustrate the potential of this approach on systems of high real practical and biological relevance, we select as a model anisotropic nanoparticles b-lactoglobulin amyloid...

Protein is one of the nutrient components in milk that related to product quality. The protein are divided into casein alpha-s1, beta, alpha-s2, kappa, and whey fractions such as alpha lactalbumin beta lactoglobulin. There no existing data fraction dairy cow goats Banyumas Regency. This study aimed determine profile form goat Banyumas. Milk sample from fifty cows thirty was taken by random samp...

Abstract Whey, which is a by-product of the production hard, medium and soft cheeses rennet, called sweet whey has pH 5.9-6.6. The inorganic acid precipitated casein produces an acidic with 4.3-4.6. With estimated 180 million tonnes in 2021, global contains around 1.5 ever-increasingly expensive protein 8.6 lactose, important source carbohydrates for world. Recent research shows that proteins a...

Methods We observed 100 “mother and child” pairs, which were divided into two groups. All children had AD, associated to cow milk protein (CMP) allergy. Lactating mothers from both groups were treated by diet therapy with the replacement of the cow milk to the New Zealand goat milk (1 group: 43 “mother and child” pairs) or non-dairy diet (2 group: 57 “mother and child” pairs). The effect of die...

Wróblewska B., Kaliszewska A. (2012): Cow’s milk proteins immunoreactivity and allergenicity in processed food. Czech J. Food Sci., 30: 211–219. The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophor...