Abstract The current interest in individualized food through additive manufacturing has identified a need for more information on the formulation and printability of potential ingredients. Here, effect parameters casein–whey protein suspensions like pH (4.8–5.4) as well casein content (8.0–12.0% (w/w)) mixed with whey (2.0–3.0% pre-processing including denaturation proteins (80 °C, 10 min; adju...

Combined effect of whey protein isolate and low temperature with nisin on survival of Bacillus licheniformis were investigated. Sterile imitated milk solution prepared from casein, milk fat, lactose and distilled water was mixed with different whey protein isolate levels of 0, 1, 2 and 4% (w/v) and 100 IU/ml nisin. After mixed thoroughly, the milk solution was aseptically inoculated with 3.74-3...

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...

Background: Evidence suggests an inverse relationship between soy protein intake and serum concentrations of male sex hormones. Anecdotal evidence indicates that these alterations in serum sex hormones may attenuate changes in lean body mass following resistance training. However, little empirical data exists regarding the effects of soy and milk-based proteins on circulating androgens and exer...

We aimed to determine the effect of consuming pure isolated micellar casein or pure whey protein isolate on rates of myofibrillar protein synthesis (MPS) at rest and after resistance exercise in elderly men. Healthy elderly men (72 (sem 1) years; BMI 26·4 (sem 0·7) kg/m²) were divided into two groups (n 7 each) who received a primed, constant infusion of l-[ring-¹³C₆]phenylalanine to measure MP...

Oil-in-water nanoemulsions were prepared by emulsification and solvent evaporation using whey protein isolate (WPI), lactoferrin and Tween 20 as emulsifiers. Protein-stabilised nanoemulsions showed a decrease in particle size with increasing protein concentration from 0.25% to 1% (w/w) level with Z-average diameter between 70 and 90 nm. However, larger droplets were produced by Tween 20 (120-45...

Residual antigenic protein in heat-denatured cow's milk whey and in two commercial infant milk formulas was determined using enzyme-linked immunosorbent assays specific for beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin, bovine IgG1 and alpha-casein. This immunochemical assessment of antigenicity was related to the capacity of the preparations to sensitize immunologically when fed ...