Skim milk of approximately 3% total protein was ultrafiltered to 16.2% protein and 4.1 % lactose, and then diafiltered to reduce lactose to 2.1% and 0.9%. Total protein con ten t was maintained at approximately 17%. A ponion of the sk im milk was condensed in a rising film evaporator to 14.7% protein and 15.7 % lactose . All concentrates were spray dried at 120 to 125 °C inlet air temperature a...

Many elderly people have a low intake of dietary protein, yet their protein requirement may be higher than the current Recommended Dietary Allowance. High-quality protein supplements may be useful to enhance nitrogen retention and increase the availability of essential amino acids in elderly people. We compared the nitrogen balance of two protein supplements (Resource Beneprotein Instant Protei...

In the last years, disposal from dairy industries have received a special attention due its polluting power in the environment. For this reason, studies have obtained a positive support to develop different alternatives to recycle milk whey components. One of them is its utilization as culture media, aiming to produce biomolecules with noble applications. Nisin is an extracellular peptide, prod...

This study examined the effect of a bovine colostrum whey supplementation on growth performance, feed intake, faecal Escherichia coli population and systemic immune response of piglets at weaning. A total of 96 piglets weaned at 26 ± 2 days of age were assigned for 4 weeks to one of the two treatments: (1) the control (commercial diet with bovine milk whey powder) and (2) the colostrum (commerc...

This study aims to evaluate the suitability and reliability of Process Analytical Tools (PAT) in monitoring milk powder blending process. The uniformity end point was predicted using Near-Infrared (NIR) probe, subsequently validated offline Fourier Transform Infrared Spectroscopy (FTIR). A standard formulation (SMF) made up 50% lactose, 40% skim powder, 10% whey protein concentrate used. Additi...

Whey protein nitrogen index (WPNI) is a well-known method of classifying nonfat dry milk powder (NFDM) based on its heat treatment. This classification scheme provides one criterion for the selection of NFDM for food applications. However, the effects of variation in NFDM composition on WPNI are not well documented. The objective of this study was to determine the effects of changing protein co...