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The article discusses the 11th International Whey Conference (IWC2024), taking place in Dublin, Ireland, from September 15-18, 2024, discussing innovations in whey processing technology, advancements in nutritional research, and sustainability challenges and solutions.

The article reports that Arla Foods Ingredients has agreed to acquire Volac's Whey Nutrition business, including its subsidiaries Volac Whey Nutrition Limited and Volac Renewable Energy Limited. Topics discussed include the strategic significance of the acquisition for Arla's future plans and the anticipated role of the Felinfach site as a global production hub in performance, health, and food sectors.

The article discusses that DuPont Water Solutions has launched the new FilmTec Hypershell NF245XD range of nanofiltration elements for use in the dairy industry, which are purpose-designed for use in long-lasting solutions for the separation and demineralization of milk and whey streams.

The article focuses on the European dairy industry's future prospects. It highlights the potential challenges and opportunities, particularly in the whey segment. It reports that societal demands for sustainability and health present opportunities for innovative companies. It mentions the importance of cheese production as a key source of whey solids, and it highlights the impact of environmental regulations and consumer trends on the industry's future.

The article reports that Fonterra Manufacturing Europe increased capacities of the Heerenveen plant. It mentions Fonterra opened a tender for suppliers in which it thoroughly specified all requirements in detail. Participating suppliers had to present their individual turnkey solutions; and basis of the quality of the proposed solutions and CAPEX aspects.

The article offers information on the 10th International Whey Conference, which will take place at Hyatt Regency Chicago in Illinois on September 11-14, 2022.

The article focuses on a data from the Institute of Agricultural Market Studies ICAR showing that Russia imported 338,000 tons of powdered milk and whey in 2016, increasing this figure by 24% year-over-year, and also starting restoring the import of cheese. Topics including the domestic segments of milk powder, import from Belarus, and foreign products are discussed.

The article presents the discussion on GEA IDEAL Whey Separation concept based on optimum having pretreatment by first separating the cheese fines followed by skimming the cream applying the knowledge of dependencies to a high degree in a mechatronic system.

The article focuses on the research and development related to the Dairy industry. It states that research has refined whey permeates, also known as whey solids, which can be used as a salt replacement option to help the food and beverage industries to meet the need of sodium reduction. It also mentions that initially whey was considered as a by product of cheese manufacture and adds that because of research on whey processing and functionality today it is a profitable value added ingredient.

The article focuses on the availability of proteins in various food sources which can be taken for weight management and cardiovascular health concerns. It says that a single egg can provide over six grams of high-quality protein because it is highly digestible and contains essential amino acids. It states that whey also promotes the building of lean muscle mass due to the chain of amino acid such as leucine. It adds that another source is the soy protein, which helps reduce cholesterol levels.

The article offers information on German dairy company Hochwald Foods, which manufactures semi-finished products for infant formulas, and the investment it made for a new whey processing plant in Fulda, Germany for demineralised whey concentrate and powder production. Topics mentioned include the quality assurance (QA) concept of the facility, the thermal and electric energy produced by the whey processing plant, and technical innovation.

This article discusses the developments of methane digestion technologies for the treatment of manure and whey in the Wisconsin dairy industry. Information on the organization of these programs, their coordination with public utilities, and companies involved in the development of biogas projects is provided. The programs noted include a digester at Baldwin Dairy developed by Komro International LLC, one at Clover Hill Dairy developed by GHD Inc., and a system at Crave Brothers Farm developed by Clear Horizons LLC. Digester designs and output quantities are also analysed. The "Wisconsin Agricultural Biogas Casebook" is used as a source for article material.

The article reports that European Whey Processors Association (EWPA) launched wheyforliving.com, its first B2C digital communication platform promoting the various benefits of whey protein.

El artículo habla del lactosuero, el coproducto de la elaboración de queso. Es la materia prima de varios ingredientes alimentarios. Se explica el proceso de productos de lactosuero y se incluye un cuadro del proceso de lactosuero. Se habla de la composición de estos productos que contienen altos niveles de caseínas. Sus proteínas son muy nutritivas. Se hablan se sus aplicaciones en los EE. UU. --en la industria de alimentos para niños, en las panaderías, y en la industria de productos lácteos.

A new range of luxury bodywashes that use a natural by-product of British milk and cheese production has been launched, helping cut down on waste in the dairy sector. The company sources the whey for use in its products either as raw milk from about 200 British Red Tractor Farm Assured suppliers or as whey concentrate from these same farms. [Extracted from the article]

El artículo enfoca en el uso de proteínas de suero en bebidas isotónicas y nutricionales. El consumo de bebidas fortificadas con proteínas y productos nutritivos para deportistas ha aumentado. Se usan las proteínas de suero para las formulaciones de bebidas isotónicas, que proporcionan proteína con poca grasa o lactosa. Se presentan varias tablas con información sobre proteínas de suero, su uso y otros ingredientes utilizados en bebidas isotónicas.

El artículo esboza la utilización de suero en la industria alimentaría, con fines de mejorar el sabor, la propiedad de ligar agua, y la funcionalidad del producto terminado. Se explica que las proteínas de suero pueden ser utilizadas a reemplazar parcialmente las proteínas de la carne. Se esboza el proceso de seleccionar los ingredientes que son compatibles con el suero.

The article discuss the drop in the net profit of first milk due to improved returns to farmers. The article mentions about the higher cheese and brokered milk selling prices as well as higher returns from whey; First Milk chief executive Shelagh Hancock views on the drop of the net profit prices with comparison to the last year.

The article presents a report from AHDB Dairy on the increase of Great Britain cheese exports as worldwide sales grow in 2017. According to Lucy Randolph of AHDB, it is fantastic to see that British cheese is in demand around the world and markets are acknowledging the sophisticated and high quality products. The milk for cheese value equivalent, based on returns from whey and cheese, remained to increase in June reflecting the strong demand.

The article offers information on several feed ingredients used for feeding of swine. It informs that these feed ingredients are easily available but at higher costs. Several key feed ingredients are discussed including spray-dried whey, fat and bakery products and distiller's dried grains with solubles (DDGS).

The article highlights trends in dairy prices and production in Great Britain in the seven months ending February 2011. It shows that milk production increased by 5 percent compared to the same period last year. According to the Rural Payments Agency, January production increased by 5.8 percent, while production in February increased by 4.4 percent. It also reports on the butter, cream and whey powder, and cheddar prices.

The article reports that a group of Scottish dairy farmers are using whey permeate to improve cow performance and control costs. First Milk Ltd. was able to produce a tonne of cheese using more than three hundred litres of less milk due to greater milk casein levels. Dairy adviser David Keiley found an overall saving of 42 pounds per cow.

The article offers information on a novel, high-tech process developed by chemical engineers in India to recover lactose and proteins from whey.

The article offers information on several dairy products including the Hilmar 9420 whey protein isolate from Hilmar Ingredients, the yogurt powder from Grande Custom Ingredients Group, and the ClearProtein whey protein isolates from Fonterra (USA) Inc. is presented.

The article offers the author's insights on the process being done by several companies to reuse their wastes. General Motor Corp. has designed a collection system to gather the stormwater and used it as sanitary needs for manufacturing plant. Southern California Edison Co. has built a photovoltaic on the empty roofs and fed the gathered electricity to neighborhood grids. Kraft Inc. has installed an anaerobic digester to its plant to generate methane from whey.

The article offers information on the whey proteins from Hilmar Ingredients which were included in the Rocky Road Bar and help control the moisture, lessen dough thickness, and boost the bar's flexibility and softness.

A preview of the UltraGrad flax ingredients and OptiSol™ 1000 from Glanbia Nutritionals Inc., which will be exhibited at the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo at the McCormick Place in Chicago, Illinois on July 17-20, 2010 is presented.

A preview of the whey protein-fortified orange juice samples from Hilmar Ingredients, which will be exhibited at the 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo at the McCormick Place in Chicago, Illinois on July 17-20, 2010, is presented.

Se describen los sueros de Agri-Mark, una cooperativa lechera compuesto de las queserías Cabot, Middlebury y McCadam, entre ellos el Concentrado de Proteína de Suero 80.

The article discusses the benefits of whey based proteins in clinical nutrition. According to the article, whey base protection are good sources of protein that is needed in clinical nutrition since it is comprised of high nutritional quality and concentration of amino acids as well as cysteine. In addition, the article notes that whey based proteins helps fight sarcopenia, HIV/AIDS and would healing.

Focuses on a joint venture between the University of Western Sydney, Food Science Australia and Dairy Australia to develop a way to efficiently extract high-quality lactose from whey. Licensing deal with French food technology company Applexion; Status of patent applications; Study by researchers on how the technology can be adapted to other products.

El artículo habla de un sistema de Sanchelima International Inc. de formación de gel continuo que se puede utilizar en la elaboración de quesos. El sistema puede mejorar la productividad de las plantas de queso. Los equipos están diseñados para incorporar una porción de las proteínas de suero en los quesos. El sistema, que utiliza regeneración por calor, está diseñado para el tratamiento en forma continua de la leche. Se explican los dos pasos de la gelificación.

Reports on the exploration of the potential of using cheese whey as an irrigation and nutrient source on crops by researchers at the Texas A&M Research and Education Center. Wheat as the most tolerant of whey, and spinach the least; Increase in nutrient levels of soil with an increase in percentages of whey in solution.

Highlights a fire fighter's experience in assisting police officers who were investigating an agricultural storage warehouse in LaCrosse, Wisconsin. Police officers' development of headaches; Storage of dry milk whey; Release of carbon monoxide through the decomposition of wet whey.