Whey protein is fortified into beverages to provide functional benefits, however, these are considered mouthdrying. To date whey derived mouthdrying has not been quantified using a ‘physical measure’ in parallel with rated perception. Saliva flow could also relate mouthdrying, however this previously tested as an intervention. Accordingly, volunteers (n = 40) different and the sensory profile w...

In this study the bacterial growth inhibitory activity of peptide fragments produced from goat’s milk whey proteins by enzymatic hydrolysis using trypsin, ficin and a combination of both was investigated. Goat’s milk whey proteins were isolated and subjected to enzymatic hydrolysis and peptides were purified by ultrafiltration followed by reverse-phase high-performance liquid chromatography (RP...

Production of bacterial cellulose by Acetobacter xylinum ATCC 10821 and 23770 in static cultures was tested from unamended food process effluents. Effluents included low-solids (LS) and high-solids (HS) potato effluents, cheese whey permeate (CW), or sugar beet raffinate (CSB). Strain 23770 produced 10% less cellulose from glucose than did strain 10821 and diverted more glucose to gluconate. Un...

The recovery of high-quality, valuable end products from cheese whey is a very important industrial process. The aim of this study is to improve the recovered protein content of concentrate stream in cheese whey. The experiments were conducted by using ceramic ultrafiltration (UF) membrane followed by diafiltration (DF) process with a 15kDa molecular weight cut-off (MWCO). The volume concentrat...

A single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. Ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. The organoleptic characteristics of untreated whey were arbitrarily assigned a s...

BACKGROUND Phosphorus (P) levels in refeeding diets are very important as undernourished children are at risk of hypophosphatemia during refeeding. For this reason, conventional corn-soy-blends (CSB) have been reformulated by the World Food Programme to obtain a mono-calcium-phosphate fortified product (CSB+) and a product further fortified with skim milk powder (CBS++). METHODS Using a pigle...