Whey

The use of whey for health purposes dates back almost 8000 years. According to Whey History by Designer Whey, in 1650 “A liquid form of whey is invented and consumed as a health tonic in Italy, England, and other nearby countries.” It was consumes in spas by the aristocrats of this time period. Since it was very perishable and had to be consumed within 10 hours of production, people would deliver it immediately to these spas for immediate consumption. Then in 1930 Researchers at Rutgers University

directly related with the area of each country. (See Appendix B) iii. Social Social factors of both countries includes health consciousness, population growth rate, age distribution and cultural aspects. Health consciousness is a key factor for Whey Hey product due its nature. Germany is located in the 12th place on the top 30 markets with rising health concerns, being the second European country to appear on the ranking, just after United Kingdom in the 9th place (EuromonitorInternational, 2012)

NITRO-TECH 100% Whey Gold Whey protein is commonly used by bodybuilders, athletes, and fitness fans to support with muscle recovery, lean muscle growth, and general health. Whey protein is the term used to define a group of milk proteins that are isolated from whey, which is the left-over product of milk after it is coagulated during the cheese making process. NITRO-TECH 100% Whey Gold is a low-calorie, low-fat, low-carb whey protein blend intended to support recovery and growth. Among other

production facility’s whey dryer. This memo is intended to identify environmental risks associated with the hauling and disposal of sweet whey offsite. BACKGROUND Lactalis operates a whey dryer to manufacture dried whey protein from the by-product (i.e. sweet whey) generated from the cheese production process. Lactalis is planning to remove the whey dryer from service for a period of up to six (6) months to accomplish repairs to the system, and is considering disposal options for the whey during this downtime

What is the effect of specific souring agent on the mass of curd? Purpose: The purpose of this lab was to find what souring agents (lemon juice and vinegar) do to the mass of curd. Background: Curds are dairy products that are formed through coagulation (the action or process of liquid changing to a solid or semi – solid state). Coagulation is initiated by the addition of an acidic substance (such as vinegar of lemon juice) to milk. Curdling, also known as milk souring/spoiling, can also happen

Whey or Casein This study is on the effects of whey protein and what it affects Lipids, insulin and glucose in comparison to casein and glucose. The study is conducted on seventy individuals men and women that are overweight for 12 weeks and all have an average BMI around the same. The individuals were randomized into three groups Whey protein, Casein and glucose. They would record their data results every two weeks the individuals were only allowed to take in dairy once a day So that the experimenters

milk to affect the curd mass. Background Information The major components of milk are water, fat, proteins, lactose, carbohydrates, and minerals (dairyprocessinghandbook.com) with the main proteins in milk being casein and whey. When the casein protein separates from the whey, fat, and lactose in the milk, the product is micellar casein. These micelles have a negative charge, are not soluble in water and moreover, repel each other, which keeps them suspended in the milk solution. Milk has a natural

create solid masses, which are identified as curds. Any remaining liquid after this process is whey protein. Cheese curds contain proteins and fat from milk. They are produced by a formation called coagulation of casein. Casein is unique in the way that it is not coagulated by heat. Milk becomes sour when lactic acid bacteria streptococci and

Day 1: Isolation of Whey The isolation of milk whey began with 10 mL of nonfat milk which had been centrifuged at 16,000 x g for 45 minutes in a refrigerated centrifuge. The top layer***. 10 mL of the nonfat milk were then pipetted into a small glass beaker. The pH of the nonfat milk was slowly adjusted from a pH of 6.60 to a pH of 4.60 through the dropwise addition of 0.5 M and 0.05 M HCl. The coagulated solution was heated to approximately 40°C for 30 minutes while being constantly stirred. While

classification In accordance with CODEX Standards, cheese can be defined as a ripened or unripened soft, semi-hard, hard or extra hard product within which the whey protein to casein ration do not exceed that of milk, which can be obtained by coagulating wholly or partly the protein of milk, skim milk, cream, whey cream or buttermilk by partly draining the whey portion which results due to coagulation by suitable coagulating agents such as rennet (FAO 1978). Coagulation of protein can also be carried out by