Native whey, produced by microfiltration of skim milk, has great potential in infant nutrition and as a functional food ingredient; however, processes to produce whey powder using high temperatures can adversely affect protein quality. The individual effects three critical processing steps were investigated: standard thermal pasteurisation, membrane concentration spray drying on quality when pe...

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose...

In this study it was found that the complex microstructure of chocolate modified by addition whey into original milk chocolate. A decreasing particle size diameter dispersed cocoa fat particles with increasing content followed dynamic light scattering measurements confirmed. Changes crystallinity through disrupting highly ordered dense crystal aggregates to less developed ones deformed inclusio...

The objective of this research was to determine the effect different starters consisted dried whey and soy proteins with low anti-nutritive factors (ANFs) + amino acids (lysine methionine) on body measurements, biochemical parameters, feed consumption early-weaned female Holstein calves. Based starter, calves were divided into four groups: i) control (control starter), ii) E1 (starter added dry...

Whey protein concentrate powders can be strongly affected by storage conditions inducing both chemical and structural modifications. In the present work, a combination of different were evaluated, leading to evaluation 6 batches that chosen in order evaluate impact following parameters: temperature, duration heat load (°C.days). each set relative humidity was maintained at 70%. To estimate thre...