• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.9
• /
• pp.1347-1358
• /
• 2013

Membrane technology has revolutionized the dairy sector. Different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating, fractionation and purification of milk components especially valuable milk proteins in their natural state. In the cheese industry, membranes increase the yield and quality of cheese and control the whey volume, by concentrating the cheese milk. With the advancement of newer technology in membrane processes, it is possible to recover growth factor from whey. With the introduction of superior quality membranes as well as newer technology, the major limitation of membranes, fouling or blockage has been overcome to a greater extent.

• Asian-Australasian Journal of Animal Sciences
• /
• v.5 no.3
• /
• pp.563-565
• /
• 1992

The objective of this study is to compare the qualitative and quantitative properties of paneer prepared from buffalo and cow milk. Paneer from buffalo milk had higher total solids as compared to cow. Moreover significant differences were recorded in fat and protein contents among tested samples of milk, cheese and whey respectively. The results of the organoleptic evaluations showed that paneer made from cow milk was liked more as compared to buffalo.

• Journal of Life Science
• /
• v.26 no.6
• /
• pp.689-697
• /
• 2016

Kefir is an acidic-alcoholic fermented milk product originating from the Caucasian mountains. Kefir has long been known for its probiotic health benefits, including its immunomodulatory effects. The objectives of this study were to investigate the properties of a fermented whey product and to examine the effects of kefir grains on the in vitro immune-modulation of human mast cell-1 (HMC-1). The results showed that the whey fermented by kefir grains contained the maximum lactic acid bacteria and yeast for 16 hr by 1.83×10⁸ and 6.5×10⁵ CFU/ml, respectively, and lactose and whey proteins were partially hydrolyzed. The experimental whey fermented by kefir grains exhibited an in vitro anti-inflammatory effect on the HMC-1 line for 8, 16, and 24 hr, and this effect induced the expression of interleukin (IL)-4 as a pro-inflammatory cytokine, but not for 48 hr by RT-PCR in HMC-1 cells. In addition, the same phenomenon was observed for the expression of IL-8 as a pro-inflammatory cytokine by the kefir-fermented whey during the same periods of 8-48 hr under the same conditions. These cytokines resulted in the production of IL-4 at 20-25 ng in HMC-1 cells for 8, 16, and 24 hr, whereas 5 ng was produced for 48 hr by the fermented whey. In contrast, IL-8 was produced at 15-20 ng in HMC-1 cells during 4, 8, 16, and 24 hr, while 7 ng was produced at 48 hr. It was concluded that the whey fermented by kefir grains possesses a potential anti-inflammatory function, which could be used for an industrial application as an ingredient of functional foods and pharmaceutical products.

• Journal of the Korean Chemical Society
• /
• v.21 no.2
• /
• pp.125-131
• /
• 1977

Soymilk prepared from soaked beans under processing conditions indicating in table 2, mixed with vegetable oil, carbohydrate, whey powder, and sodium-caseinate, and fortified with essential amino acids, vitamins and minerals and then made the imitation milk by spray drying. The Feed Efficiency Ratio (FER) and Over-All Nutritive value of spray dried imitation milk were tested with weanling Albino Rats and by chemical analysis methods. The FER of imitation milk M-2, and humanized milk, were respectively 0.24, 0.25 and that of cow's milk, imitation milk M-1 were 0.21, 0.20, compared with 0.24 for imitation milk M-2. The amino acid and fatty acid composition in imitation milk were analyzed by Gaschromatography and Amino Acid Autoanalyzer. The present paper describes the result of studies on the Feed Efficiency Ratio and Over-All Lutritive value concerning amino acid and fatty acid composition in imitation milk. We found that quality of essential amino acids and polyunsaturate fatty acid composition in imitation milk have an strong effect on Feed Efficiency Ratio.

• Bulletin of the Korean Chemical Society
• /
• v.32 no.4
• /
• pp.1315-1320
• /
• 2011

Whey protein (WP) is a mixture of proteins, and is of high nutritional values. WP has become an important source of functional ingredients in various health-promoting foods. In this study, size-exclusion chromatography (SEC) and asymmetrical flow field-flow fractionation (AsFlFFF) were used for separation and analysis of whey proteins. It was found that a lab-prepared WP from raw milk is mostly of ${\beta}$-lactoglobulin with small amount of higher molecular weight components, while a commercial whey protein isolate (WPI) powder contains relatively larger amount of components other than ${\beta}$-lactoglobulin, including IgG and protein aggregates. Results suggest that AsFlFFF provides higher resolution for the major whey proteins than SEC in their normal operation conditions. AsFlFFF could differentiate the BSA and Albumin, despite a small difference in their molecular weights, and also was able to separate much smaller amount of aggregates from monomers. It is noted that SEC was able to show the presence of low molecular weight components other than the major whey proteins in the WP samples, which AsFlFFF could not show, probably due to the partial loss of those low molecular weight species through the membrane.

• Journal of Dairy Science and Biotechnology
• /
• v.31 no.2
• /
• pp.109-125
• /
• 2013

Recently, functional foods and bioactive components in foods have drawn the attention and interest of food scientists, nutritionists, health professionals, and general consumers. Bioactive whey protein is a highly concentrated milk serum isolate or concentrate, which is high in protein (80~90% protein by weight), carbohydrate- and sugar-free, and nonfat or very low in fat. Bioactive whey protein enhances both healthy and deficient immune systems. In general, ultrafiltered whey protein contains various whey protein concentrate peptides, which could be used for manufacturing probiotics added to health beverages. Hence, the objective of this paper was to review the published literature on research of new functionally improved health beverages using various bioactive components extracted from milk and dairy products.

• Food Science of Animal Resources
• /
• v.41 no.5
• /
• pp.749-762
• /
• 2021

Colostrum, which contains various immune and growth factors, aids wound healing by promoting keratinocyte proliferation. Aquaporins (AQPs) are small, hydrophobic membrane proteins that regulate cellular water retention. However, few studies have examined the effect of processed colostrum whey on AQP-3 expression in human skin cells. Here, we investigated the effect of milk, colostrum, fermented milk, and fermented colostrum whey on AQP-3 expression in keratinocyte HaCaT cells. Concentrations of 100-400 ㎍/mL of fermented colostrum whey were found to induce HaCaT cell proliferation. AQP-3 was found to be expressed exclusively in HaCaT cells. AQP-3 expression was significantly increased in 100 ㎍/mL fermented colostrum whey-treated cells compared with that in controls. Moreover, fermented colostrum increased p38 mitogen-activated protein kinase (MAPK) and c-Jun N-terminal kinase (JNK) phosphorylation, but not ERK1/2 phosphorylation. Thus, our results suggest that fermented colostrum whey increased AQP-3 expression in, and the proliferation of, keratinocytes via JNK and p38 MAPK activation.

• Microbiology and Biotechnology Letters
• /
• v.22 no.1
• /
• pp.99-105
• /
• 1994

In this study we compared traditional cheesemaking process with the process utilizing ultrafiltration(UF) system. The whole milk retentates were prepared by ultrafiltration to volume concentration ratio(VCR) of 2.00:1, 2.25:1 and 2.50:1. Along with the untreated whole milk, there were studies in terms of the change of pH, titratable acidity and Soxhlet-Henkel($\circ $SH) value by mesophilic lactic starter and curd formation by rennet during Gouda cheese manufacture. Due to the increase of buffering effect titratable acidity and $\circ $SH value increased with the higher concentration ratio. When inoculated with the same volume of mesophilic lactic starter, less pH change occurred in UF retentates than in control milk. When added 0.0025% rennet, UF retentates coagulated 16~ 17 minutes ealier then the control milk. Gouda cheese yield from raw milk and UF retentates was 12.5~13.1% equally, but yield efficiency of UF retentate cheese was slightly higher than that of the raw milk cheese. Quantity of whey from retentate cheese was inversely related to VCR. But whey from retentate cheese contained higher percentage of amjor components than that from control milk cheese. In early ripening, the concentrations of lactose and soluble nitrogen compound were higher in retentate cheeses. Lactose content of control milk cheese was 3.49% and that of 2.00:1. 2.25:1, 2.50:1 VCR retentate was 3.77%, 4.89%, 7.03%, respectively. Thus, the more concentrated cheese contained a higher amount of lactose and all the lactose was hyerolyzed durion 35-day ripenion period. Soluble nitrogen compound of control milk cheese was 1.22% and that of UF cheeses was 1.82~2.06%. After 20-day ripening, soluble nitrogen compound increased starply in UF cheese.

• Journal of Dairy Science and Biotechnology
• /
• v.30 no.2
• /
• pp.83-92
• /
• 2012

This study was performed for analyzing the general composition and the change in the quality of soymilk-derived yogurts manufactured by adding skim milk and whey powder to soymilk heat-treated at $95^{\circ}C$/5 min and $120^{\circ}C$/10 min, respectively. 1. During the storage of soymilk yogurt, the concentrations of total solids, protein, fat, and lactose slightly decreased, whereas viscosity, content of ash and NPN, and the number of lactic acid bacteria remained unchanged. 2. The pH and titratable acidity changed rapidly in all soymilk yogurts after 3 h of incubation. 3. We found $7.8{\times}10^8$ lactic acid bacteria in the control sample, $4.7{\times}10^8$ and $5.02{\times}10^8$ in soymilk yogurt with skim milk, respectively, and $5.9{\times}10^8$ and $5.5{\times}10^8$, respectively in soymilk yogurt with whey powder according to degree of heat treatment with $95^{\circ}C$/5 min and $120^{\circ}C$/10 min. 4. The viscosity of yogurt samples became lower as the heat treatment increased in temperature and in the length of time. 5. The value of sensory evaluation was relatively high in soymilk yogurt with the added skim milk, which was heat-treated $95^{\circ}C$/5 min; however, the value was significantly lower than that of the control sample. 6. Lactose, glucose, and galactose were detected in all samples because lactose is degraded into glucose and galactose within 3 h of inoculation.

• Journal of Dairy Science and Biotechnology
• /
• v.19 no.1
• /
• pp.13-21
• /
• 2001

Milk can be regarded as a complete food, containing protein, fat, lactose, vitamins and minerals. Milk is heated for a variety of reasons. The main reasons are: to remove pathogenic organisms; to increase shelf-life. But, when milk is heated, many changes take place: denaturation of whey proteins and interaction with casein, Maillard browning, losses of vitamin and minerals. The addition of a additive and milk powder to flavor and taste may cause undesirable change of quality during heating milk. The reconstituted milk is the milk product resulting from the addition of water to the dried or condensed form in the amount necessary to re-establish the specified water solids ratio. Therefore, according to the increasement of consumption of processed milk, the necessity for study about the quality of processed milk mixed with reconstituted milk arose.