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Efficacy Of A Novel Whey Protein Emulsion Gel Product In Altering The Milk Fatty Acid Composition Of Holstein Cows
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Book Synopsis Efficacy of a Novel Whey Protein Emulsion Gel Product in Altering the Milk Fatty Acid Composition of Holstein Cows by : Stefanie M. Cheng
Download or read book Efficacy of a Novel Whey Protein Emulsion Gel Product in Altering the Milk Fatty Acid Composition of Holstein Cows written by Stefanie M. Cheng and published by . This book was released on 2003 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Increasing the Nutritional Value of Milk by : Jason Abbott Weinstein
Download or read book Increasing the Nutritional Value of Milk written by Jason Abbott Weinstein and published by . This book was released on 2007 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Whey Processing, Functionality and Health Benefits by : Charles Onwulata
Download or read book Whey Processing, Functionality and Health Benefits written by Charles Onwulata and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Processing, Functionality and Health Benefits provides a review of the current state of the science related to novel processes, functionality, and health benefit implications and documents the biological role of whey protein in selected areas that include muscle metabolism after exercise, muscle and body composition in the elderly, weight management, food intake regulation, and maintenance of bone mass. The topics addressed and the subject experts represent the best science knowledge base in these areas. In some of these areas, the state of the art and science are compelling, and emerging data are confirming and solidifying the human knowledge base. Collating the understanding and knowledge of the metabolic roles of whey protein and developing the clinical datasets that demonstrate efficacy for improving human health will speed up new product innovations and sustainable opportunities for the food industry as evidenced by the processing and functionality research conducted so far. Topics covered in this volume include: Whey utilization history and progress in process technology Fractionation and separation with health implications Whey emulsions and stability in acidic environments Current applications in films, coatings, and gels Texturized whey in snacks, meat analogs and candies Nanoparticles in hydrogels for delivery of bioactive components Whey protein role in human health Health and wellness, processing and functionality are clearly areas of continuing research and offer growth opportunity for the food industry. The benefits from such concentrated body of knowledge will be new ingredients and innovative products that improve overall wellbeing. Whey Processing, Functionality and Health Benefits provides food scientists and manufacturers insight into the health implications of whey protein science. Ultimately, the consumer will benefit from better formulated, healthier products.
Download or read book Whey Proteins written by Hilton C Deeth and published by Academic Press. This book was released on 2018-09-12 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow's milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. - Presents up-to-date coverage of whey proteins from milk to medicine - Contains a description of the production and properties of whey protein products - Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics - Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations
Book Synopsis Dairy Fat Products and Functionality by : Tuyen Truong
Download or read book Dairy Fat Products and Functionality written by Tuyen Truong and published by Springer Nature. This book was released on 2020-05-29 with total page 606 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.
Book Synopsis Whey Protein Production, Chemistry, Functionality, and Applications by : Mingruo Guo
Download or read book Whey Protein Production, Chemistry, Functionality, and Applications written by Mingruo Guo and published by John Wiley & Sons. This book was released on 2019-01-22 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Book Synopsis Whey Protein Gel Composites of Soybean and Linseed Oils Used as a Dietary Method to Modify the Unsaturated Fatty Acid Composition of Milk Lipids by : Jennifer Heguy
Download or read book Whey Protein Gel Composites of Soybean and Linseed Oils Used as a Dietary Method to Modify the Unsaturated Fatty Acid Composition of Milk Lipids written by Jennifer Heguy and published by . This book was released on 2006 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Whey Protein Isolate Gels Fed to Jersey Cows to Protect Beta-carotene from Rumen Degradation by : Karalyn Patrice Ortega
Download or read book Whey Protein Isolate Gels Fed to Jersey Cows to Protect Beta-carotene from Rumen Degradation written by Karalyn Patrice Ortega and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Cow's milk has a low concentration of BC due in part to low BC concentrations in feedstuffs, limited absorption of BC in the intestines, and metabolism by and storage in tissues as well as a phenomenon not well understood where dietary BC appears to be degraded in the rumen. Previously, a whey protein isolate gel was demonstrated to be capable of increasing omega-3 concentrations in cow's milk by protecting the unsaturated fatty acids from biohydrogenation in the rumen. Our hypothesis was that the same technology if applied to BC would increase the BC concentration in the milk of Jersey cows. The objective of this study was to test the efficacy of a whey protein isolate gel to protect BC from rumen degradation and increase the BC concentration of Jersey milk. Four primiparous and four multiparous Jersey cows were fed a basal TMR (total mixed-ration) with a 500 mg BC supplement fed in two physical forms, either in a whey protein isolate gel (GEL) or as free, rumen available BC (CTL) in a crossover design. Periods were 21 days with a two-week interval between periods to minimize carryover effects. Beta-carotene concentrations were measured in blood plasma and milk. Feeding the GEL significantly increased in BC concentration in plasma 0.6620 [micro]g/ml, but no significant increase in BC concentration occurred in milk. The WPI gel was effective in increasing the BC concentration of plasma, however a challenge still exists in transferring the BC into the mammary gland and its milk.
Book Synopsis Acid Induced Gelation Behavior of Oil-in-water Emulsions Stabilized by Soy Proteins and Whey Proteins Mixtures, Effect of Interfacial Composition by : Ogechukwu Okolo
Download or read book Acid Induced Gelation Behavior of Oil-in-water Emulsions Stabilized by Soy Proteins and Whey Proteins Mixtures, Effect of Interfacial Composition written by Ogechukwu Okolo and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Review on Effect of Feeding Dairy Cow with Protected Fat and Protein on milk Yield and its Composition by : Tamene Bayisa
Download or read book Review on Effect of Feeding Dairy Cow with Protected Fat and Protein on milk Yield and its Composition written by Tamene Bayisa and published by GRIN Verlag. This book was released on 2018-03-13 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seminar paper from the year 2017 in the subject Veterinary medicine, Jimma University College of Agriculture and Veterinary Medicine, language: English, abstract: Objective of this review is focus on effect of feeding protected fat and protected protein on milk yield and its composition and how these nutrients are protected. Many researchers in this review investigate that the responses are highly dependent on the type of fat and protein supplement and the stage of lactation. A higher milk response was observed with saturated than with unsaturated fat supplements. Diet with added fat increase milk production compared with a control diet without added fat in cows. Feeding of bypass fat resulted in significant increase in milk yield and Fat Corrected Milk yield particularly in early lactation. The source of Protected fat are (origin (animal, plant, processed or whole oilseeds, calcium salts) and Cereal Grains such as corn, wheat, Barly, oil seeds, sun flower, cotton seed, soybeans and canola). The supplementation of protected protein in the diets of lactating animals increases the milk yield due to proportionate increase in the supply of amino acids to the host postruminally Milk yield in cows fed protected methionine for the whole experimental period was numerically higher than in cows of the other groups. However, the difference was not statistically significant .At the centeral high land of Ethiopia the Treatment of shredded wheat and barley straw with urea, molasses, salt and water prior to feeding is a technology that should be considered . Cows with excessive body tissue mobilisation at this stage may take up to 20 weeks to regain a positive energy balance status. Key words milk yield, composition ,protected fat , protein protected
Book Synopsis Whey Valorization by : Amrita Poonia
Download or read book Whey Valorization written by Amrita Poonia and published by Springer Nature. This book was released on 2023-11-28 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed. Unlike the existing literature describing whey utilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product. This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products.
Book Synopsis Ruminal Fatty Acid Metabolism by : Attje-Rieke Sterk
Download or read book Ruminal Fatty Acid Metabolism written by Attje-Rieke Sterk and published by . This book was released on 2011 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Nutritional Supplementation of Palmitic and Stearic Acid on Milk Composition and Milk Fat Globule Membrane in Multiparous Holstein Dairy Cows and Primiparous Brown Swiss Cows by : Mary Kathleen Beam
Download or read book Effects of Nutritional Supplementation of Palmitic and Stearic Acid on Milk Composition and Milk Fat Globule Membrane in Multiparous Holstein Dairy Cows and Primiparous Brown Swiss Cows written by Mary Kathleen Beam and published by . This book was released on 2007 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Ruminal Or Abomasal Infusion of Canola Oil on the Fatty Acid Composition of Milk Fat and the Protein Content of Milk from Lactating Cows by : Adolfo Beltran Alvarez
Download or read book Effect of Ruminal Or Abomasal Infusion of Canola Oil on the Fatty Acid Composition of Milk Fat and the Protein Content of Milk from Lactating Cows written by Adolfo Beltran Alvarez and published by . This book was released on 1994 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Lipid Digestion and Metabolism in Dairy Cows by : Sérgio de Oliveira Juchem
Download or read book Lipid Digestion and Metabolism in Dairy Cows written by Sérgio de Oliveira Juchem and published by . This book was released on 2007 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Feeding Supplemental Palmitic Acid (C16:0) on Performance and Milk Fatty Acid Profile of Lactating Dairy Cows Under Summer Heat by : Jesse Lee Warntjes
Download or read book Effects of Feeding Supplemental Palmitic Acid (C16:0) on Performance and Milk Fatty Acid Profile of Lactating Dairy Cows Under Summer Heat written by Jesse Lee Warntjes and published by . This book was released on 2006 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Factors Affecting Milk Protein Fractions in Lactating Holstein Cows by : Avinash Deshmukh
Download or read book Factors Affecting Milk Protein Fractions in Lactating Holstein Cows written by Avinash Deshmukh and published by . This book was released on 1983 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
