نتایج جستجو برای: Whey powder

تعداد نتایج: 52655  

2016
Rozbeh Fallah

This study was conducted to investigate the effects of different levels of dried whey and protexin probiotic on the productive performance, carcass trait and blood parameters of broiler chickens. In this study, 360, one-day old male and female commercial Ross 308 broiler chickens of mixed gender were used in a randomized design with four treatment (six replicated in each treatment and 15 birds/...

2013
L. P. Voutsinas P. J. Royle R. K. L. Leu

The effectiveness of acidity and supplementation with different concentration of sodium chloride salt on function properties for whey protein powder prepared from salted and unsalted whey were investigated. The resultant whey protein powder was in a denatured form and contained about 50% protein. Whey protein powder from salted whey was generally more water soluble at any particular pH values (...

Journal: :Journal of animal science 2012
B G Kim J W Lee H H Stein

Two experiments were conducted to determine DE and ME, the apparent total tract digestibility (ATTD) of P, and the standardized total tract digestibility (STTD) of P in whey powder (3,646 kcal/kg), whey permeate (3,426 kcal/kg), and low-ash whey permeate (3,657 kcal/kg) fed to weanling pigs. The DE and ME in the 3 whey products were determined using 32 barrows (9.2 ± 0.4 kg of BW). A basal diet...

Background and Objectives: Whey powder is a product of water drying process separated from the curd during cheese making processes. Furthermore, whey is an organic waste of cheese production, including significant uses in food industries, particularly in dairy and fermentation stages because of its special characteristics and high quantities of lactose.  Materials & Methods: In the present stu...

ژورنال: علوم آب و خاک 2003
امیر رضا رحیمی, , جلال جمالیان, ,

Whey powder, due to its lactose and protein contents, can be used as an important flour improver to decrease the rate of staling. In the present investigation, whey powder was added at 5 levels (zero to 5%, W/W) to the flour of Sangak bread. Bread was baked according to the formula and procedure used by traditional Sangak bakeries. Bread samples were kept at room temperature or under refrigerat...

Journal: :Food chemistry 2015
Lubomír Lapčík Barbora Lapčíková Eva Otyepková Michal Otyepka Jakub Vlček František Buňka Richardos Nikolaos Salek

Results of inverse gas chromatography adsorption/desorption experiments using selected probes on skimmed milk, whey and demineralised whey powder materials are presented. The dispersive component of surface energy was found to be dominant, indicating a low polarity character. Surface energy profiles of demineralised whey and skimmed milk showed a characteristic steep exponential decrease from a...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2015
Katarzyna Skryplonek Małgorzata Jasińska

BACKGROUND Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bacteria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. METHODS Samples were ino...

2014
J. Y. Ahn D. Y. Kil C. Kong B. G. Kim

An accurate assessment of moisture content in feed ingredients is important because moisture influences the nutritional evaluation of feedstuffs. The objective of this study was to evaluate various methods for moisture content determination. In Exp. 1, the weight loss on drying (LOD) of corn, soybean meal (SBM), distillers dried grains with solubles (DDGS), whey permeate, whey powder, spray-dri...

2015
Sun Ronghui

In order to observe the effects of whey protein powder on hematological indexes of players majoring in physical education in the basketball training, the authors divided the players randomly into a control group and a nutrition group. Athletes complete the 30 minutes quantitative exercise using cycle ergometer respectively before the trial and after one month trial. Then we exsanguinated immedi...

امیر رضا رحیمی, , جلال جمالیان, ,

Whey powder, due to its lactose and protein contents, can be used as an important flour improver to decrease the rate of staling. In the present investigation, whey powder was added at 5 levels (zero to 5%, W/W) to the flour of Sangak bread. Bread was baked according to the formula and procedure used by traditional Sangak bakeries. Bread samples were kept at room temperature or under refrigerat...

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