in this research the 2 sub verities of rhizopus oligosporus was used for production of antioxidative bioactive compounds from whey protein concentrate (wpc) and apple pomace. total phenolic compounds, free radical scavenging ability by dpph and antioxidant protection factort were evaluated in 48 determined treatments. effect of incubation temperature in three levels 23, 27, 31°c, incubation tim...

Whey, is a natural product resulting from coagulation of milk. Herein, whey powder prepared by non thermal method, was optimized and investigated for its anti-microbial potential against twelve bacerial isolates belonging to three bacterial species by agar-well diffusion assay. Minimum Inhibitory Concentration values were determined by tissue culture plate method to check the concentration rang...

The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. Whey protein concentrates were obtained by ultrafiltration of skimmed whey and Sorelho. The clarification by-products were obtained after the treatment of the skimmed w...

proper conditions for producing crude beta-galactosidase from waste materials were de-termined. this enzyme is to be used in the production of lactose-hydrolyzed milk. whey permeate was used as a basic medium. twenty seven treatments were developed by 3 vary-ing factors of: yeast extract (1, 2, and 3 %), wheat steep liquor (1, 2, and 3 %), and whey powder (0.5, 1, and 1.5 %). crude enzyme extra...

The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for th...

Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology of the end product and on the quality of the used milk. Liquid whey consists approximately 93% of water and contains almost 50% of total solids present in the milk of which lactose is the main constituent. Lactose is the main constituent of whey while prot...

BACKGROUND Angiotensin I converting enzyme (ACE) plays an important physiological role in regulating hypertension. Lactic acid bacteria are known to produce ACE inhibitory peptides which can lower hypertension during fermentation. METHODS The effect of incubation time (0~36 h), inoculum size (3, 4, 5, 6 and 7%, v/v), temperature (25, 30, 35, 40 and 45°C), sterilization time (5, 10, 15, 20 and...

Primary and secondary amines were isolated from whey as their 2,4-dinitrophenyl derivatives, separated by thinlayer partition chromatography, and identified by gas chromatography-mass spectrometry. Examination of raw and pasteurized sweet whey, reconstituted spray dried whey powder, and proteinfree ultrafdtration permeate of sweet and acid wheys revealed the same qualitative distribution of ami...

introduction: a mixture of wheat flour, water, salt, yeast and other optional ingredients such as preservatives, enzymes, whey powder, surfactants, sugar, fibres and improvers form bread dough. enrichment of dough and bakery products by dietary fibres such as wheat bran and resistant starch, beta-glucans and inulin has been reported (peressini, & sensidoni, 2009; hager, ryan, schwab, gänzle, o’...

Whey is a by-product obtained during coagulation of milk by using acid and/or rennet or physico-chemical process for the preparation of cheese, paneer, chhana, chakka and casein. Whey contains about 80-90% of the volume of milk that is used for production these products. It contains about half of the milk solids in which nutritional components such as lactose, protein and minerals are present i...