Functional Milk Proteins: Production and Utilization—Whey-Based Ingredients

Bansal, Nidhi

doi:10.1007/978-1-4939-2800-2_3

Cited by 27 publications

(22 citation statements)

References 150 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, due to the presence of impurities (e.g., proteins and minerals), it is not possible to fully crystallise all of the dissolved lactose. Resulting powders are semi-crystalline in nature, as they contain both lactose crystals and a proportion of amorphous lactose (~20-25% of total lactose), in addition to other milk components (Bansal & Bhandari, 2016). These components differ in diffusivity and molecular weight and therefore may not be distributed evenly between size fractions (Meerdink & van't Riet, 1995), leading to differences in stickiness behaviour.…”

Section: Introductionmentioning

confidence: 99%

Influence of particle size on the physicochemical properties and stickiness of dairy powders

O'Donoghue

Haque

Kennedy

et al. 2019

International Dairy Journal

View full text Add to dashboard Cite

The compositional and physicochemical properties of different whey permeate (WPP), demineralised whey (DWP) and skim milk powder (SMP) size fractions were investigated. Bulk composition of WPP and DWP was significantly (P < 0.05) influenced by powder particle size; smaller particles had higher protein and lower lactose contents. Microscopic observations showed that WPP and DWP contained both larger lactose crystals and smaller amorphous particles. Bulk composition of SMP did not vary with particle size. Surface composition of the smallest SMP fraction (<75 µm) showed significantly lower protein (-9%) and higher fat (+5%) coverage compared with non-fractionated powders. For all powders, smaller particles were more susceptible to sticking. Hygroscopicity of SMP was not affected by particle size; hygroscopicity of semi-crystalline powders was inversely related to particle size. This study provides insights into differences between size fractions of dairy powders, which can potentially impact the sticking/caking behaviour of fine particles during processing.

show abstract

Section: Introductionmentioning

confidence: 99%

Influence of particle size on the physicochemical properties and stickiness of dairy powders

O'Donoghue

Haque

Kennedy

et al. 2019

International Dairy Journal

View full text Add to dashboard Cite

show abstract

“…Milk protein mainly derives from casein (phosphoproteins; 80% of milk proteins and insoluble at pH 4.6) and whey (globular proteins; 20% of milk proteins and soluble at pH 4.6), as well as proteinaceous materials (proteose peptone (PPs) and non-protein nitrogen (NPN)) [ 71 , 72 ]. Whey is a by-product of cheese making; it is the liquid remaining once the milk has been coagulated (curdled) [ 73 ]. Liquid whey can be dried to produce different whey powders (see Bansal and Bhandari [ 73 ] for an extensive overview).…”

Section: The Use Of Whey Protein To Fortify Foods For Older Adultsmentioning

confidence: 99%

Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

Norton

Lignou

Methven

2021

Foods

View full text Add to dashboard Cite

Protein needs are considered to increase with age, with protein consumption being associated with many positive outcomes. Protein-fortified products are often used to improve nutritional status and prevent age-related muscle mass loss in older adults. Accordingly, older adults are commonly provided with products fortified with whey protein; however, such products can cause mouthdrying, limiting consumption and product enjoyment. Currently, the extent to which age and individual differences (e.g., saliva, oral health, food oral processing) influence the perception of whey protein-derived mouthdrying is relatively unclear. Previous research in this area has mainly focused on investigating mouthdrying, without taking into account individual differences that could influence this perception within the target population. Therefore, the main focus of this review is to provide an overview of the relevant individual differences likely to influence mouthfeel perception (specifically mouthdrying) from whey protein-fortified products, thereby enabling the future design of such products to incorporate better the needs of older adults and improve their nutritional status. This review concludes that age and individual differences are likely to influence mouthdrying sensations from whey protein-fortified products. Future research should focus more on the target population and individual differences to maximise the benefits from whey protein fortification.

show abstract

“…The figure2 shows the variation of chemical parameters in both types of whey: acidity (CSW:11.8°D, DW:87.3°D), proteins (CSW:10.8g/l, DW:11g/l) and lactose(CSW:48.42g/l,DW:18.68g/l).The results found are comparable to those noted in the works of [1] for the two types of whey . The whey contains about 50% of milk solids, including almost 100% of the lactose and 20% of the total proteins [5]. The variability in the value of the electrical conductivity is mainly due to the mineral composition and the ionic strength of the whey [19].According to Adrian et al [11], the viscosity depends on the temperature, the nature of the solvent, the size, the shape, the concentration, the electrical charge of the dispersed particles and their affinity for the solvent.…”

Section: Chemical Parametersmentioning

confidence: 99%

Influence of biological removal of lactose on the physical and chemical parameters of crude sweet whey

Acem

Saadi

Benali

2019

Acta Scientifica Naturalis

View full text Add to dashboard Cite

The crude sweet whey is an effluent and a co-product of cooked and pressed cheeses and casein, released into the environment without prior treatment (case of Cheese Dairy Sidi Saada, Yellel, Relizane, Algeria) affect the quality of freshwater ecosystems (Oued Mina, Relizane, Algeria).Our study focused on the control of the physical and chemical parameters of crude sweet whey and delactosed whey.The results showed that the applied bioprocess modified the physical and chemical parameters of crude sweet whey such as :density,dry matter,refractive index,viscosity,ash,pH and electrical conductivity, acidity,proteins and lactose; for this purpose these findings depended on the operating conditions, and the composition of the whey put in treatment.

show abstract

Functional Milk Proteins: Production and Utilization—Whey-Based Ingredients

Cited by 27 publications

References 150 publications

Influence of particle size on the physicochemical properties and stickiness of dairy powders

Influence of particle size on the physicochemical properties and stickiness of dairy powders

Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

Influence of biological removal of lactose on the physical and chemical parameters of crude sweet whey

Contact Info

Product

Resources

About