Dudgeon, WD, Kelley, EP, and Scheett, TP. Effect of whey protein in conjunction with a caloric-restricted diet and resistance training. J Strength Cond Res 31(5): 1353-1361, 2017-Caloric-restricted weight loss, especially rapid weight loss, results from a decrease in both lean and fat mass (FM). The goal for many is to lose FM while retaining lean body mass (LBM) and muscular performance thus m...

An increasing number of studies indicate that dairy products, including whey protein, alleviate several disorders of the metabolic syndrome. Here, we investigated the effects of whey protein isolate (whey) in mice fed a high-fat diet hypothesising that the metabolic effects of whey would be associated with changes in the gut microbiota composition. Five-week-old male C57BL/6 mice were fed a hig...

Recent advances in processing research and membrane technology have allowed for the fractionation of whey proteins directly from milk. The differences in attributes between whey proteins isolated from milk and those isolated from cheese whey are becoming an important factor for dairy protein processors considering this new avenue for fractionating whey proteins. The symposium will cover membran...

Muffins are sweet, high-calorie baked products characterised by good taste and soft spongy texture. Egg is one of the main ingredients that play a pivotal role in maintaining nutritional and physical properties. Although egg possesses excellent functional properties the presence of high cholesterol, risk of allergies by egg protein (avidin) and religious taboos associated with its consumption l...

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...

Background: Whey protein is known to reduce postprandial glycaemia in people with type 2 diabetes mellitus. Lupin as a vegetable source of protein could be considered as an alternative, as the percentage of vegetarian and vegan consumers is raising. The present study compares the acute glycemic effects of whey and lupin in healthy volunteers following a carbohydrate-rich reference meal. Methods...

Introduction In recent years, milk constituents have become recognized as functional foods, suggesting their use has a direct and measurable effect on health outcomes.1 Whey, a by-product of cheese and curd manufacturing, was once considered a waste product. The recognition of whey as a functional food with nutritional applications has elevated whey to a co-product in the manufacturing of chees...

Whey from 17 women (four acutely infected with Toxoplasma gondii, eight chronically infected, and five uninfected) was studied. T. gondii-specific secretory IgA antibodies were demonstrated by ELISA in whey from acutely infected and one of eight chronically infected women. Such antibodies to tachyzoite proteins of < or = 14, 22, 26-28, 30, 46, 60, 70-80, and > 100 kD (eliminated by protease but...

Whey is a co-product of processes for the production of cheese and casein that retains most of the lactose content in milk. World production of whey is estimated around 200 million tons per year with an increase rate of about 2%/per year. Milk production is seasonal, so surplus whey is unavoidable. Traditionally, whey producers have considered it as a nuisance and strategies of whey handling ha...

Colostrum is the first milk produced by mammals within a 24 to 72 hour period after parturition.Colostrum contains various proteins, carbohydrates, fats, vitamins and minerals that are essential for the diet of a developing mammalian neonate. It also includes bioactive constituents such as immunoglobulin, antimicrobial peptides and growth factors. Colostrum and fractions thereof may be useful f...