Industry throughout the world is faced with a common problem that of the disposal of waste materials from manufacturing processes. In the case of the dairy industry, one such 'waste' which is produced in enormous quantities is the whey resulting from cheese and casein manufacture. In the 1996/97 season alone it is estimated that around five billion litres of whey were produced in New Zealand. I...

Horáčková Š., Sedláčková P., Sluková M., Plocková M. (2014): Influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk. Czech J. Food Sci., 32: 526–531. The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus a...

Fortified blended foods (FBF), especially corn soy blend, are used as food aid for millions of people worldwide, especially malnourished individuals and vulnerable groups. There are only a few studies evaluating the effect of FBF on health outcomes, and the potential negative effect of antinutrients has not been examined. Different lines of evidence suggest that dairy proteins have beneficial e...

In the present study, the incubation conditions of goat milk fermented by Lactobacillus bulgaricus LB6 were optimized to increase the angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibitory activity by Box-Behnken design of response surface methodology. Incubation temperature, whey powder, and calcium lactate had significant effects on ACE inhibition rate and viable counts of LB6 during inc...

Whey protein concentrate (WPC) has many applications in the food industry. Previous research demonstrated that treatment of whey proteins with high hydrostatic pressure (HHP) can enhance solubility and foaming properties of whey proteins. The objective of this study was to use HHP to improve functional properties of fresh WPC, compared with functional properties of reconstituted commercial whey...

A new porous carbon structures made by sintering whey powder in a mold at 150ºC and subsequent carbonization and/or activation are described. These represent step beyond simple activated monoliths, as they can take the shape of any machined if necessary. materials have porosity that reach up 70%, system hierarchical interconnected pores, which gives them high permeability. Furthermore, much hig...

Two Leuconostoc mesenteroides strains NCDC 744 and NCDC 745 were evaluated for exopolysaccharides (EPS) production in whey and MRS medium. Paneer whey medium supplemented with 10% sucrose, 0.1 % yeast extract and 0.1 % K2HPO4 was found to be proferred medium for EPS production. Among two strains L. mesenteroides NCDC 744 produced significantly higher EPS (12.7 ± 0.24 gm/L) as compared to NCDC 7...

Production and Evaluation of Bioactive Peptides Resulting from Hydrolysis Chicken Meat Waste Whey Powder Through Autoclave Bio-Fermentation Process

As consumers have become more health conscious, there has been greater emphasis on improving the nutritional profile of foods or being able to deliver other health benefits through foods. For example, extruded snack foods, which are mostly starch-based, high-energy, low-nutrient-dense foods have been implicated as contributing toward the higher incidence of obesity and diabetes in the U.S., are...