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Whey
Whey is a nutrient-rich liquid byproduct derived from the cheese-making process.
It contains a variety of proteins, lactose, minerals, and vitamins that offer numerous health benefits.
Whey has been studied for its potential to support muscle growth, enhance immune function, and promote weight management.
Researchers continue to explore the diverse applications of whey in areas like sports nutrition, functional foods, and therapeutic interventions.
This concise, evidence-based overview can help guide your whey-related research and optimization efforts.
It contains a variety of proteins, lactose, minerals, and vitamins that offer numerous health benefits.
Whey has been studied for its potential to support muscle growth, enhance immune function, and promote weight management.
Researchers continue to explore the diverse applications of whey in areas like sports nutrition, functional foods, and therapeutic interventions.
This concise, evidence-based overview can help guide your whey-related research and optimization efforts.
Most cited protocols related to «Whey»
Amino Acids
Amino Acid Sequence
Anti-Inflammatory Agents
Antihypertensive Agents
Biological Processes
Biopharmaceuticals
Caseins
Debility
Domestic Sheep
DPP4 protein, human
Gene Products, Protein
Goat
Homo sapiens
Immunomodulation
Microbicides
Milk, Cow's
Milk Proteins
Opioids
Parent
Peptides
Proteins
Psychological Inhibition
Staphylococcal Protein A
Whey
Allegra
Caseins
Cattle
Cell-Derived Microparticles
Centrifugation
Cheese
Colostrum
Exosomes
Eye
Homozygote
Lactation
Milk, Cow's
Pellets, Drug
polycarbonate
Proteins
Sterilization, Reproductive
Whey
This was a multicenter, randomized, double-blind trial of 2 parallel groups of formula-fed infants who were enrolled at ≤14 days of age. Formula-fed infants who met the eligibility criteria were randomized equally to receive either control or test formula through 6 months of age. Randomization was carried out using a permuted block algorithm with Medidata Balance (New York, NY) and was stratified by infant sex and delivery method (vaginal or cesarean) to ensure balance of infant sex and delivery mode between groups. Parents/caregivers (hereafter “parents”), investigators and study support staff were blinded to the study formulas; formulas were coded by the manufacturer (Nestlé Product Technology Center, Konolfingen, Switzerland) using a single nonspeaking code per formula group.
The control formula was an intact protein, cow's milk–based, whey-predominant infant formula with long-chain polyunsaturated fatty acids (67 kcal/100 mL reconstituted formula; 1.8 g protein/100 kcal with a whey:casein ratio of 70%:30%). The test formula was identical to control except for the addition of 2 HMOs (Glycom A/S, Kongens Lyngby, Denmark) providing 1.0 g 2′FL and 0.5 g LNnT per liter of reconstituted formula. Although not directly measured, the osmolarities of the 2 study formulas were likely similar (or even slightly lower in the test formula) because HMOs, which replaced the same amount of lactose in the test formula, have higher molecular weight than lactose. The test and control formulas were distributed at study visits until age 6 months, when infants in both formula groups were switched to an intact protein, cow's milk–based, follow-up formula without HMOs for feedings through age 12 months. Parents were advised to feed the study formulas to their infants as they deemed appropriate, based on the infant's appetite, age, and weight. Complementary foods were allowed beginning at age 4 months.
The study was conducted between October 2012 and July 2015 in the Dipartimento Materno Infantile AOUP “Paolo Giaccone,” Università di Palermo, Palermo, Italy, and in the Department of Paediatrics at Jessa Hospital in Hasselt, Belgium. The study was approved by the ethical committees of both hospitals. Trial conduct complied with the Declaration of Helsinki and the International Conference on Harmonization guidelines for Good Clinical Practice. Informed consent was obtained from the parent or legal guardian of each infant before enrollment.
The control formula was an intact protein, cow's milk–based, whey-predominant infant formula with long-chain polyunsaturated fatty acids (67 kcal/100 mL reconstituted formula; 1.8 g protein/100 kcal with a whey:casein ratio of 70%:30%). The test formula was identical to control except for the addition of 2 HMOs (Glycom A/S, Kongens Lyngby, Denmark) providing 1.0 g 2′FL and 0.5 g LNnT per liter of reconstituted formula. Although not directly measured, the osmolarities of the 2 study formulas were likely similar (or even slightly lower in the test formula) because HMOs, which replaced the same amount of lactose in the test formula, have higher molecular weight than lactose. The test and control formulas were distributed at study visits until age 6 months, when infants in both formula groups were switched to an intact protein, cow's milk–based, follow-up formula without HMOs for feedings through age 12 months. Parents were advised to feed the study formulas to their infants as they deemed appropriate, based on the infant's appetite, age, and weight. Complementary foods were allowed beginning at age 4 months.
The study was conducted between October 2012 and July 2015 in the Dipartimento Materno Infantile AOUP “Paolo Giaccone,” Università di Palermo, Palermo, Italy, and in the Department of Paediatrics at Jessa Hospital in Hasselt, Belgium. The study was approved by the ethical committees of both hospitals. Trial conduct complied with the Declaration of Helsinki and the International Conference on Harmonization guidelines for Good Clinical Practice. Informed consent was obtained from the parent or legal guardian of each infant before enrollment.
Caseins
Conferences
Eligibility Determination
Food
GTP-Binding Proteins
Infant
Infant Formula
lacto-N-neotetraose
Lactose
Legal Guardians
Milk, Cow's
Obstetric Delivery
Osmolarity
Parent
Polyunsaturated Fatty Acids
Proteins
Sexual Infantilism
Staphylococcal Protein A
Vagina
Whey
The study formulae contained sufficient amounts of proteins, carbohydrates, fats, vitamins, and minerals for normal growth of infants from birth to age 6 months. Study formulae also contained long chain polyunsaturated fatty acids and provided 67 kcal/100 ml of reconstituted formula and 1.8 g of protein/100 kcal. The control formula was a standard, commercially available whey-based infant formula (NAN 1, Nestlé Nutrition, Nestec Ltd., Vevey, Switzerland). The two BMOS-supplemented formulae (developed at Nestlé Product Technology Center, Konolfingen, Switzerland) were similar in composition to the control formula except: a) one formula (IF-BMOS) contained BMOS at a total oligosaccharide concentration of 7.3 ± 1.0 g/100 g of powder formula (10 g/L in the reconstituted formula) replacing the equivalent amount of lactose in the control formula; and b) the other formula (IF-BMOS + Pro) contained BMOS (7.3 ± 1.0 g/100 g of powder formula) as well as the probiotics Bifidobacterium longum ATCC BAA-999 (Bl999) and Lactobacillus rhamnosus CGMCC 1.3724 (LPR) each at 2 × 107 colony forming units (CFUs) per gram.
The BMOS mixture used in the formulae was derived from bovine milk whey. Briefly, an ultrafiltration permeate of bovine whey including oligosaccharides such as 3′- and 6′-sialyllactose and GOS [17 (link)] was demineralised by a combination of electrodialysis and ion exchange. Part of the remaining lactose was then enzymatically transformed into additional GOS using a fungal beta-galactosidase (Enzeco® fungal Lactase, EDC, NY). The concentration of the oligosaccharides in the final product was determined by 2-aminobenzamide labeling as described previously [18 ] and using laminaritriose as an internal standard.
Study formulae were manufactured, packaged in identical cans, and coded by the study sponsor. The investigator, study staff and caregivers were blinded to formula assignment throughout the study.
The BMOS mixture used in the formulae was derived from bovine milk whey. Briefly, an ultrafiltration permeate of bovine whey including oligosaccharides such as 3′- and 6′-sialyllactose and GOS [17 (link)] was demineralised by a combination of electrodialysis and ion exchange. Part of the remaining lactose was then enzymatically transformed into additional GOS using a fungal beta-galactosidase (Enzeco® fungal Lactase, EDC, NY). The concentration of the oligosaccharides in the final product was determined by 2-aminobenzamide labeling as described previously [18 ] and using laminaritriose as an internal standard.
Study formulae were manufactured, packaged in identical cans, and coded by the study sponsor. The investigator, study staff and caregivers were blinded to formula assignment throughout the study.
6'-sialyllactose
beta-Galactosidase
Bifidobacterium longum
Birth
Bos taurus
Carbohydrates
Fats
G-substrate
GTP-Binding Proteins
Infant
Infant Formula
Ion Exchange
Lactase
Lactobacillus casei rhamnosus
Lactose
Milk, Cow's
Minerals
Oligosaccharides
Polyunsaturated Fatty Acids
Powder
Probiotics
Proteins
Ultrafiltration
Vitamins
Whey
Seven feed ingredient samples including corn, soybean meal (SBM), distillers dried grains with solubles (DDGS), whey permeate, whey powder, spray-dried porcine plasma (SDPP), and fish meal (FM) were ground (<1 mm) and analyzed for the LOD using a forced-draft oven (FC-PO-150, Dongseo Science Ltd., Seongnam, Korea). The methods used to determine of the LOD of the samples included drying at 135°C for 2 h (AOAC, 2005 ; method 930.15), and drying at 105°C for 3 h (Shreve et al., 2006 ; NFTA 2.2.2.5) in triplicate. Additionally, the samples were dried at 105°C for 6, 9, 12, or 15 h in triplicate. The corresponding drying temperature and time applied for a mixed diet which was prepared for the additivity test of LOD and consisted of corn 20%, SBM 10%, DDGS 30%, whey permeate 20%, whey powder 10%, SDPP 5%, and FM 5%.
Cereals
Corns
Desiccation
Diet
Fishes
furothiazole
Pigs
Plasma
Powder
Soybean Flour
Whey
Most recents protocols related to «Whey»
Example 3
Hardening of Fermented Liquid
Whey permeate that had been previously fermented and concentrated to form FACW was used to evaluate the impact on hardening time of adjusting pH with NH4(OH) and NaOH. The original pH of the FACW was 5.57 and 60% solids. Two pH levels were evaluated, pH 5.82 and 6.32, and they were set by using either NH4(OH) and NaOH to increase the pH of the FACW (4 treatments). For each of the four FACW treatments, 320 g was placed in a mixing bowl and mixing was initiated. Then 80 g of calcium chloride was slowly added over a total mixing time of 20 minutes. Subsequently, the mixture was poured into foil-lined trays and held at ambient temperature (74° F.). The mixtures were evaluated every 10 minutes for hardness. FACW which had pH adjusted to 5.82 and 6.32 reached a hard state by 90 and 60 minutes, respectively. In contrast, FACW that had pH adjusted with NaOH did not reach hardness. Results are presented in
ARID1A protein, human
Calcium chloride
Whey
Example 1
Fermentation/Concentration
In some embodiments, whey permeate, concentrated permeate, and/or ultrafiltration permeate is pasteurized and then fermented with Lactic acid bacteria for 20 to 30 hours at 10-130° F. with injection of NH4(OH) to maintain pH at 5.5 to 5.6 during fermentation. The resulting fermented liquid is concentrated by mechanical vapor recompression (MVR) to achieve a solids content of about 58%-64%. The concentrated fermented liquid is then sent to a pH balance tank where it is injected with NH4(OH) to achieve a pH of about 6.5 to 6.7.
Crystallization
The concentrated fermented liquid is then sent to a plate heat exchanger (PHE) to bring the temperature of the liquid to about 130° F. The concentrated fermented liquid is then sent to a crystallization tank where the concentrated fermented liquid is agitated and allowed to cool to about 110° F. to 115° F., during which crystal formation occurs. In some embodiments, once the temperature of the concentrated fermented liquid reaches about 90° F. to 115° F. the concentrated fermented liquid is sent to a decanter centrifuge to separate the solid crystals from the liquid. Across 12 fermentation batches from production, the average yield of solid crystals was 1,744 lb.
Across multiple processing trials the following crystal yields were achieved:
Example 2
Fermentation/Concentration
In some embodiments, whey permeate, concentrated permeate, and/or ultrafiltration permeate is pasteurized and then fermented with Lactic acid bacteria for 20 to 30 hours at 100-120° F. with injection of NH4(OH) to maintain pH at 5.5 to 5.6. The resulting fermented liquid is concentrated by mechanical vapor recompression (MVR) to achieve a solids content of about 61%-64%.
Crystallization
The concentrated fermented liquid is then sent directly to a crystallizer tank with continuous agitation. In this example, the liquid is not sent to pH balance tank or chiller plate heat exchanger. To achieve higher crystal yield, a 3000 (w/w) CaOH slurry is added to the concentrated fermented liquid in the crystallization tank to achieve a calcium concentration of 0.9-2.0% (w/w) in the combined mixture. The CaOH slurry is added to the concentrated fermented liquid in the crystallizer tank slowly to allow thorough mixing. The mixture is then allowed to stand in the crystallization tank for 6 to 18 hours, during which time the temperature is allowed to cool to about 90 to 115° F. and crystals are formed. Once the temperature of the concentrated fermented liquid reaches about 90 to 115° F. the concentrated fermented liquid is sent to a decanter to separate the solid crystals from the liquid.
Across multiple processing trials the following crystal yields were achieved with a calcium concentration of 3.33% (non-seeded data from Example 1 is included for comparison):
Calcium, Dietary
Crystallization
Fermentation
Hydroxide, Calcium
Lactobacillales
Liquid Crystals
TO 115
Ultrafiltration
Whey
Example 5
Whey permeate that had been previously fermented and concentrated to form FACW was used to evaluate the impact on hardening time when adjusting to different pH with NH4(OH). The original pH of the FACW was 5.57 and solids of 60%. Two additional pH levels 5.82 and 6.32 were set by using NH4(OH) and evaluated. For each of the three pH levels, 320 g of FACW was placed in a mixing bowl and mixing was initiated. Then 80 g of calcium chloride was slowly added over a total mixing time of 20 minutes. Subsequently, the mixture was poured into foil-lined trays and held at cooled temperature (38° F.). The mixtures were evaluated every 10 minutes for hardness. FACW which had pH adjusted to 5.57, 5.82 and 6.32 reached a hard state by 60, 40 and 20 minutes, respectively. Results are presented in
ARID1A protein, human
Calcium chloride
Whey
Example 4
Whey permeate that had been previously fermented and concentrated to form FACW was used to evaluate the impact of temperature on hardening time. The FACW solids was 60%. The effect of temperature was evaluated by holding samples at either ambient temperature (i.e. 74° F.) or at a cooled temperature (i.e. 38° F.) during the period where samples were left to harden. Firstly, 320 g was placed in a mixing bowl and mixing was initiated. Then 80 g of calcium chloride was slowly added over a total mixing time of 20 minutes. Subsequently, the mixture was poured into foil-lined trays and held at either at ambient or cooled temperature. The mixtures were evaluated every 10 minutes for hardness. FACW that was held at the cooled temperature reached a hard state at 40 minutes. In contrast, FACW held at the ambient temperature reached a hard state at 70 minutes. Results are presented in
ARID1A protein, human
Calcium chloride
Sclerosis
Whey
A total of 122 fresh or shot-ripened cheese samples were obtained from the Italian market. The samples were obtained through 7 sampling sessions, performed at large retail stores belonging to different distribution brands to obtain a broad picture of a section of the market. During each session, all the different products that met the study requirements (fresh cheeses or short-ripened cheeses, soft cheeses ripened for a maximum period of 50 days) were taken, avoiding repeated samplings on the same product. The samples belonged to 34 different typologies, 21 of which derived from cow milk, 7 from goat milk, 2 from sheep milk, 2 from buffalo milk, 1 from mixed sheep/goat milk, and 1 from mixed cow/goat milk. All the cheeses were obtained from pasteurized milk. The sampling protocol included 4 typologies of “pasta filata” (spun paste) cheeses, 11 of other fresh cheeses, 3 of ricotta cheese (made from whey), 1 of mascarpone cheese (made from milk cream), and 15 of short-ripened cheeses, 6 of which with the addition of molds. The samples were immediately transported to the laboratory and analyzed the day of purchase. The presence of B. cereus was investigated according to ISO 7932:2004 [13 ]: briefly, 10 g of product was diluted 10-fold in chilled sterile diluent solution (0.85% NaCl and 0.1% peptone) and homogenized for 60 s in a Stomacher 400 (Seward Medical, London, UK). Then, appropriate 10-fold dilutions of the homogenates were made in chilled saline. B. cereus was enumerated by spreading aliquots onto PEMBA agar (Scharlab, Barcelona, E) and incubating at 30 °C for 48 h. For the enumeration of spores, homogenates were thermally treated at 80 °C for 10 min in order to kill vegetative cells before plating and seeded as above. Presumptive B. cereus colonies were picked from the plates (up to five colonies for each positive sample) and maintained at −80 °C in Microbank Cryogenic vials (Pro-Lab Diagnostics U.K., Merseyside, UK).
Agar
Buffaloes
Cells
Cheese
Diagnosis
Domestic Sheep
Fungus, Filamentous
Goat
Milk, Cow's
Paste
Peptones
Saline Solution
Sodium Chloride
Spores
Sterility, Reproductive
Technique, Dilution
Whey
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Acetic acid is a colorless, vinegar-like liquid chemical compound. It is a commonly used laboratory reagent with the molecular formula CH3COOH. Acetic acid serves as a solvent, a pH adjuster, and a reactant in various chemical processes.
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Sodium hydroxide is a chemical compound with the formula NaOH. It is a white, odorless, crystalline solid that is highly soluble in water and is a strong base. It is commonly used in various laboratory applications as a reagent.
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Trifluoroacetic acid is a colorless, corrosive liquid commonly used as a reagent in organic synthesis and analytical chemistry. It has the chemical formula CF3COOH.
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Prism software is a data analysis and graphing tool developed by GraphPad. It is designed to help researchers and scientists visualize, analyze, and present their data. Prism software provides a range of statistical and graphical capabilities to help users interpret their experimental results.
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Dichloromethane is a clear, colorless, and volatile liquid commonly used as a laboratory solvent. It has a molecular formula of CH2Cl2 and a molar mass of 84.93 g/mol. Dichloromethane is known for its high solvent power and low boiling point, making it suitable for various laboratory applications where a versatile and efficient solvent is required.
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The ABI Prism 7000 Sequence Detection System is a real-time PCR instrument designed for gene expression analysis and quantification. The system utilizes fluorescence-based detection technology to monitor the amplification of DNA samples in real-time during the PCR process.
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The Millipore filter is a membrane filtration device used for the separation and purification of various substances, such as liquids, gases, and particles. It employs a porous membrane to trap and remove unwanted components from the sample, allowing the desired substance to pass through. The filter is designed to provide efficient and reliable filtration, ensuring the quality and purity of the filtered material.
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Acetonitrile is a colorless, volatile, flammable liquid. It is a commonly used solvent in various analytical and chemical applications, including liquid chromatography, gas chromatography, and other laboratory procedures. Acetonitrile is known for its high polarity and ability to dissolve a wide range of organic compounds.
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Sodium sulfate is a chemical compound with the formula Na₂SO₄. It is a white, crystalline solid that is commonly used as a desiccant, a filler in detergents, and in the production of glass, paper, and textiles.
More about "Whey"
Whey, the nutrient-rich liquid byproduct of the cheese-making process, has gained significant attention in the health and wellness sphere.
This versatile substance contains a diverse array of proteins, lactose, minerals, and vitamins, offering a wealth of potential benefits.
Researchers have explored the role of whey in supporting muscle growth, enhancing immune function, and promoting weight management.
Whey's applications extend beyond the realm of sports nutrition, as it has also been investigated for its use in functional foods and therapeutic interventions.
When it comes to optimizing whey research, tools like PubCompare.ai, an AI-driven platform, can be invaluable.
This innovative solution helps researchers navigate the vast landscape of literature, pre-prints, and patents, facilitating the identification of the most effective protocols and products.
By leveraging AI-driven comparisons, researchers can streamline their efforts and take their whey optimization to new heights.
Beyond whey, other key substances like acetic acid, sodium hydroxide, trifluoroacetic acid, and hydrochloric acid play crucial roles in various research and analytical processes.
Similarly, software tools such as Prism and the ABI Prism 7000 Sequence Detection System, as well as laboratory equipment like Millipore filters and the use of solvents like dichloromethane and acetonitrile, are essential components in the researcher's toolkit.
By understanding the interconnected nature of these elements, researchers can enhance their overall experimental design and data analysis capabilities.
Whether exploring the intricacies of whey or delving into the world of related chemicals and tools, staying informed and utilizing the right resources can be the key to unlocking groundbreaking discoveries and advancements in your field of study.
With a keen eye for detail and a commitment to continuous learning, researchers can navigate the ever-evolving landscape of scientific research with confidence and success.
This versatile substance contains a diverse array of proteins, lactose, minerals, and vitamins, offering a wealth of potential benefits.
Researchers have explored the role of whey in supporting muscle growth, enhancing immune function, and promoting weight management.
Whey's applications extend beyond the realm of sports nutrition, as it has also been investigated for its use in functional foods and therapeutic interventions.
When it comes to optimizing whey research, tools like PubCompare.ai, an AI-driven platform, can be invaluable.
This innovative solution helps researchers navigate the vast landscape of literature, pre-prints, and patents, facilitating the identification of the most effective protocols and products.
By leveraging AI-driven comparisons, researchers can streamline their efforts and take their whey optimization to new heights.
Beyond whey, other key substances like acetic acid, sodium hydroxide, trifluoroacetic acid, and hydrochloric acid play crucial roles in various research and analytical processes.
Similarly, software tools such as Prism and the ABI Prism 7000 Sequence Detection System, as well as laboratory equipment like Millipore filters and the use of solvents like dichloromethane and acetonitrile, are essential components in the researcher's toolkit.
By understanding the interconnected nature of these elements, researchers can enhance their overall experimental design and data analysis capabilities.
Whether exploring the intricacies of whey or delving into the world of related chemicals and tools, staying informed and utilizing the right resources can be the key to unlocking groundbreaking discoveries and advancements in your field of study.
With a keen eye for detail and a commitment to continuous learning, researchers can navigate the ever-evolving landscape of scientific research with confidence and success.