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...

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...

The lactoperoxidase (LP) system may be used to achieve the desired bleaching of fluid whey with the addition of low concentrations (<50mg/kg) of hydrogen peroxide. The addition of an exogenous peroxidase (EP) to whey may also be used to aid in whey bleaching when the LP system is not fully active. The objectives of this study were to monitor LP activity in previously refrigerated or frozen milk...