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2022 OCT 29 (NewsRx) -- By a News Reporter-Staff News Editor at Obesity, Fitness & Wellness Week -- Investigators publish new report on Biotechnology - Liposomes. According to news reporting [...]

Whey ingredients have been on the radar of the dairy industry for the past several years, both because of the many emerging health attributes being discovered with regard to whey, […]

Food technologists conducted a study to see if cheese yield could be improved with the incorporation of whey proteins. Cheese is made with a composition that maximises financial return, and [...]

Once overlooked, whey-based ingredients today pump up the protein, carbos and minerals in fortified foods and beverages. Years ago, whey was treated as a by-product that was often used in [...]

Researchers have developed a new process for creating a modified whey protein that can be used for a wide variety of food applications. Whey proteins not only improve the softness and texture of bread and bakery products but help to retard spoilage as well. There are also indications that whey proteins can be useful for altering gel structures in food and stabilizing fat-soluble molecules., Milk, one of nature's most fundamental foods, possesses a myriad of sophisticated components. Time waits for no industry, however, and efforts are underway to both improve the quality of milk-derived [...]

In the last decade, the use of anaerobic digestion has gained tremendous attention with regards to biogas production due to its considerable environmental benefits, in addition to being a source [...]

Several sialyloligosaccharides have the potential to neutralize bacterial enterotoxins--blocking the bacteria involved in gastric ulcers, treating arthritis, and other pharmaceutical applications. Extracted from natural sources, such as bovine colostrum, they [...]

Ice-cream companies are asking the FDA to let them make their products with more whey--the watery part of milk that separates from curds when cheese is processed, noted The Washington [...]

For Anand Rao whey is a superhero among dairy ingredients with a multitude of practical and functional applications The wonders of whey have secured its position as a linchpin of [...]

Uses for whey are many and varied. It can even be a major constituent in cheese, the source of this ubiquitous by-product. Adapted from R Scott's Cheesemaking Practice (1998) Cheesemaking [...]

Whey protein concentrates and isolates offer nutritional value with essential amino acids. Functional benefits include stability over a wide pH range, very high gelation, and water-binding capability. Applications include infant [...]

IDF Award-winner Ernest Mann concludes his review of whey use around the world A review from the Netherlands [1] evaluates efforts by Dutch dairies to make more profitable by-products from [...]

In the first instalment of a two-part review, Ernest Mann reports on whey use in different industries This review is devoted to the recently published Proceedings of the second International [...]

Whey proteins and other dairy-based ingredients pour out new product opportunities. Everyone's aware that milk is an excellent source of protein, calcium, riboflavin and vitamins A and D. However, just [...]

The second part of this two part review will deal with frozen yogurts; fibre fortified products; added sugars and sugar substitutes; yogurts with added whey constituents; dried yogurts; goats' milk [...]

In the past, whey was used as a low-cost filler in calf milk replacers. Here we examine its role as a major provider of protein. Traditionally employed as a low [...]

Different forms of whey beverages continue to be a subject of interest worldwide. Amongst a number of new products developed at a dairy factory in the USSR are two beverages [...]

The ever-growing variety of whey-based products with diverse functional properties to satisfy different forms of utilisation in the feed, food and other industries provides a classical illustration of milk as [...]

It's been nearly 100 years since Elie Metchnikoff first described yogurt as a health food. Since then, manufacturers have added everything from phytosterols to flax to yogurt, hoping to make [...]

Flavoured drinks made from whey, that very unglamorous byproduct of the cheese-making process, could be the next big thing in the health market--judging by the huge number of products on [...]

The International Dairy*Dell*Bakery Association (IDDBA) recently reported about a new protective food coating made from whey that has been developed by food scientist John Krochta at the University of California [...]

No! This is not a story about one of my favorite consignment shops along Florida's Route A1A. Instead, it is a story about dairy proteins and milk sugars, i.e., whey [...]

NEW YORK -- In Paleolithic times humans subsisted on a diet composed mostly of roots, nuts, berries, fish and wild animals. It was only with the arrival of agriculture that [...]

Select European countries use whey as a base for nutritional, fruity dairy-based beverages. France-based Danone markets in Germany and Austria produce the children's drink FruchZwerge FrumixX. This refreshing beverage is [...]

Please excuse the headline, but it's the only whey 1 thought I could get your attention. Seriously, whey is probably the most under-appreciated success story in the dairy business today. [...]

Grande Custom Ingredients developed a formula for white cake using two varieties of Grande Bravo functional whey proteins instead of eggs. With the rising price of eggs, Grande Bravo is […]

NEXT PROTEINS EXPANDS the distribution of two energy, bars introduced in health and fitness stores last year. Detour, said to be the first triple layer, deluxe whey protein energy bars, [...]

Advances in membrane technology are helping a UK cheese company turn waste into profit A new application for membrane technology is helping a UK cheese company profit from its waste. [...]

Dairy Management Inc. has launched the 'Do it with dairy' campaign to promote the use of nonfat dry milk and dry whey as dairy ingredients. This campaign was organized in response to increasing customer interest in natural and nutritious food. A major objective of the campaign is to increase awareness of dairy product manufacturers on the use of these ingredients. Nonfat dry milk can improve the quality of dairy products by enhancing product texture and mouthfeel. Whey, on the other hand, helps by upgrading the protein content of dairy products., Formulating with highly functional dairy ingredients is an excellent way to enhance a dairy food's nutritional profile What could be more natural than using dairy ingredients to formulate dairy foods? [...]

United States Department of Agriculture Scientist Charles Robbins has discovered that whey can improve soil with high sodium content. It is important, however, to use acid whey as opposed to sweet or dehydrated whey.