The selection of probiotic bacteria based on their beneficial characteristics does not necessarily mean they can be later scaled up and used for technological applications formula design. Three strains—Lactobacillus acidophilus CRL2074, Limosilactobacillus fermentum CRL2085, Limosolactobacillus mucosae CRL2069, originally isolated from feedlot cattle feces—have demonstrated when as in-feed prob...

Standardised ileal digestibilities (SID) of crude protein and amino acids (AA) originating from 24 different feed ingredients, including 11 feed ingredients produced from soybeans, seven by-products of starch processing, four whey products and two fish meals, were determined in piglets by means of the difference method. For the indispensable AA, the highest SID values were obtained in three out...

ABSTRACT This study aimed to investigate the production of acid-coagulated fresh cheese by using slightly acid diafiltered (DF) microfiltered (MF) casein concentrates (8% protein). Three different acidifying agents were tested during DF: carbon dioxide, lactic acid, and citric acid. Fresh was manufactured acid-DF concentrates, or DF with just water, compared MF without DF. The cheeses ...

The aim of this study is to compare qualitative changes in orange and orange beverages containing whey during 12 months of storage. The beverages contained 12 % extract, half of which was orange concentrate, the rest was sugar or sugar and whey extract. Acid whey was used in the production of beverages, added at a rate of 50 % of the used water. Orange beverages with whey contained more protein...

Background Protein supplementation in addition to resistance training has been shown to increase muscle hypertrophy and lean mass. Supplemental protein sources differ in amino acid composition, size, structure, and functionality. Animal derived proteins sources such as Beef Protein Isolate (BeefISO), Serum Albumin Concentrate (SuperSerum), Serum Protein Concentrate (SerumPro), whey protein isol...

The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf life was investigated. Escherichia coli O157: H7 (as an indicator for gram negative bacteria), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum (as a mold) were inocul...