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Background: Whey, which has high biochemical oxygen demand and chemical oxygen demand, is mass-produced as a major by-product of the dairying industry. Microbial fermentation using whey as the carbon source may convert this potential pollutant into value-added products. This study investigated the potential of using whey powder to produce α-ketoisovalerate, an important platform chemical. Results: Klebsiella oxytoca VKO-9, an efficient L-valine producing strain belonging to Risk Group 1 organism, was selected for the production of α-ketoisovalerate. The leucine dehydrogenase and branched-chain α-keto acid dehydrogenase, which catalyzed the reductive amination and oxidative decarboxylation of α-ketoisovalerate, respectively, were inactivated to enhance the accumulation of α-ketoisovalerate. The production of α-ketoisovalerate was also improved through overexpressing α-acetolactate synthase responsible for pyruvate polymerization and mutant acetohydroxyacid isomeroreductase related to α-acetolactate reduction. The obtained strain K. oxytoca KIV-7 produced 37.3 g/L of α-ketoisovalerate from lactose, the major utilizable carbohydrate in whey. In addition, K. oxytoca KIV-7 also produced α-ketoisovalerate from whey powder with a concentration of 40.7 g/L and a yield of 0.418 g/g. Conclusion: The process introduced in this study enabled efficient α-ketoisovalerate production from low-cost substrate whey powder. Since the key genes for α-ketoisovalerate generation were integrated in genome of K. oxytoca KIV-7 and constitutively expressed, this strain is promising in stable α-ketoisovalerate fermentation and can be used as a chassis strain for α-ketoisovalerate derivatives production. [ABSTRACT FROM AUTHOR]

5-Hydroxytryptophan (5-HTP), a precursor of the neurotransmitter serotonin in mammals, has demonstrated efficacy in treating various diseases such as depression, fibromyalgia and obesity. However, conventional biosynthesis methods of 5-HTP are limited by low yield and high reagent and process costs. In this study, the strain C1T7-S337A/F318Y with optimized promoter distribution was obtained, and the 5-HTP yield was 60.30 % higher than that of the initial strain. An efficient fermentation process for 5-HTP synthesis was developed using strain C1T7-S337A/F318Y with whey powder as a substrate for cell growth and inducer production. Shake flask fermentation experiments yielded 1.302 g/L 5-HTP from 2.0 g/L L-tryptophan (L-Trp), surpassing the whole-cell biocatalysis by 42.86 %. Scale-up to a 5 L fermenter further increased the yield to 1.649 g/L. This fermentation strategy substantially slashed reagent cost by 95.39 %, providing a more economically viable and environmentally sustainable route for industrial biosynthesis of 5-HTP. Moreover, it contributes to the broader utilization of whey powder in various industries. [Display omitted] • An efficient 5-HTP fermentation process was realized by condition optimization. • Whey powder was used as a substrate for cell growth and inducer production. • The strain C1T7 increased the 5-HTP yield by 60.30 % through promoter adjustment. • The 5-HTP yield of the new fermentation process was increased by 42.86 %. • The total reagent cost of the new fermentation process was reduced by 95.39 %. [ABSTRACT FROM AUTHOR]

Abstract Background Whey, which has high biochemical oxygen demand and chemical oxygen demand, is mass-produced as a major by-product of the dairying industry. Microbial fermentation using whey as the carbon source may convert this potential pollutant into value-added products. This study investigated the potential of using whey powder to produce α-ketoisovalerate, an important platform chemical. Results Klebsiella oxytoca VKO-9, an efficient L-valine producing strain belonging to Risk Group 1 organism, was selected for the production of α-ketoisovalerate. The leucine dehydrogenase and branched-chain α-keto acid dehydrogenase, which catalyzed the reductive amination and oxidative decarboxylation of α-ketoisovalerate, respectively, were inactivated to enhance the accumulation of α-ketoisovalerate. The production of α-ketoisovalerate was also improved through overexpressing α-acetolactate synthase responsible for pyruvate polymerization and mutant acetohydroxyacid isomeroreductase related to α-acetolactate reduction. The obtained strain K. oxytoca KIV-7 produced 37.3 g/L of α-ketoisovalerate from lactose, the major utilizable carbohydrate in whey. In addition, K. oxytoca KIV-7 also produced α-ketoisovalerate from whey powder with a concentration of 40.7 g/L and a yield of 0.418 g/g. Conclusion The process introduced in this study enabled efficient α-ketoisovalerate production from low-cost substrate whey powder. Since the key genes for α-ketoisovalerate generation were integrated in genome of K. oxytoca KIV-7 and constitutively expressed, this strain is promising in stable α-ketoisovalerate fermentation and can be used as a chassis strain for α-ketoisovalerate derivatives production.

Abstract This study investigated the first-ever reported use of freshwater Nannochloropsis for the bioremediation of dairy processing side streams and co-generation of valuable products, such as β-galactosidase enzyme. In this study, N. limnetica was found to grow rapidly on both autoclaved and non-autoclaved whey-powder media (referred to dairy processing by-product or DPBP) without the need of salinity adjustment or nutrient additions, achieving a biomass concentration of 1.05–1.36 g L−1 after 8 days. The species secreted extracellular β-galactosidase (up to 40.84 ± 0.23 U L−1) in order to hydrolyse lactose in DPBP media into monosaccharides prior to absorption into biomass, demonstrating a mixotrophic pathway for lactose assimilation. The species was highly effective as a bioremediation agent, being able to remove > 80% of total nitrogen and phosphate in the DPBP medium within two days across all cultures. Population analysis using flow cytometry and multi-channel/multi-staining methods revealed that the culture grown on non-autoclaved medium contained a high initial bacterial load, comprising both contaminating bacteria in the medium and phycosphere bacteria associated with the microalgae. In both autoclaved and non-autoclaved DPBP media, Nannochloropsis cells were able to establish a stable microalgae–bacteria interaction, suppressing bacterial takeover and emerging as dominant population (53–80% of total cells) in the cultures. The extent of microalgal dominance, however, was less prominent in the non-autoclaved media. High initial bacterial loads in these cultures had mixed effects on microalgal performance, promoting β-galactosidase synthesis on the one hand while competing for nutrients and retarding microalgal growth on the other. These results alluded to the need of effective pre-treatment step to manage bacterial population in microalgal cultures on DPBP. Overall, N. limnetica cultures displayed competitive β-galactosidase productivity and propensity for efficient nutrient removal on DPBP medium, demonstrating their promising nature for use in the valorisation of dairy side streams.

For dairy processors, spoilage and pathogenic spore‐forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination of foods. These include members of the genera Bacillus, Geobacillus, Anoxybacillus, Brevibacillus, Paenibacillus and Clostridium, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them. [ABSTRACT FROM AUTHOR]

Background and Objectives: The use of dairy by-products as alternative feed sources is very important in order to reduce the costs of raising livestock. Whey powder is the cheese residual or casein, which is one of the animal proteins used in the human food chain. Whey is one of the main sources of energy, because it contains high amounts of lactose. Therefore, it is a source of energy as well as protein. Moreover, it contains number of useful minerals. Whey can be used in the diet of fattening animals due to its proper nutrient balance. Whey powder can reduce concentrate consumption without negatively affecting daily weight gain and FCR. Therefore, the purpose of this study was to investigate the effect of different levels of whey powder on growth performances traits, apparent digestibility of nutrients, carcass quality, and serum parameters in fattening male crossed Zell lambs. Materials and Methods: To perform this study, 24 mixed fattening Zell lambs were examined with a means age of 4.5 months and a means initial weight of 24±2 kg in a completely randomized design for 90 days. Experimental treatments included control group (without whey powder) and treatments containing 1.5, 3, and 4.5% whey powder based on dry matter in the diet. Chemical analysis of whey powder used included pH level of 6.8 to 5.8, protein content of 12.5%, lactose content of 64%, fat content of 1.5%, and moisture level of 4.5%. Whey powder used in the study was given to the experimental animals at different levels after mixing with the diet. The daily diet was given as a TMR to the animal twice daily (8 am and 5 pm), and the amount consumed was recorded. Live weight measurement was performed every 14 days with 12 hours of feed and water deprivation. Measurement of the apparent digestibility of nutrients in the last days of the experiment as well as the study of carcass traits and blood parameters were performed on day 90 of the experiment. Results: The growth performance results of experimental animals showed that there was a significant difference in end weight, DMI, and daily weight gain between experimental treatments (P<0.05); So that the highest final weight and daily weight gain was observed in the treatment containing 4.5% whey and the highest dry matter intake was observed in the treatment containing 3% whey. The results of apparent digestibility of nutrients showed that there was a significant difference in apparent digestibility of dry matter, crude protein, and NDF between experimental treatments (P<0.05). The highest apparent digestibility of dry matter and crude protein was observed in the treatment containing 4.5% whey and the highest apparent digestibility of NDF was observed in the treatment containing 3% whey. The results of some serum metabolites showed that there was a significant difference in the concentration of glucose, triglyceride, HDL, and BUN between experimental treatments (P<0.05). The highest glucose and HDL concentrations, as well as the lowest triglyceride concentration were observed in the treatment containing 4.5% whey powder. The lowest blood urea nitrogen concentration was observed in the treatment containing 3% whey powder. The results of quantitative traits of carcasses showed that there were significant differences in hot carcass weight, hot carcass percentage, cold carcass weight, cold carcass percentage, thigh percentage, and shoulder percentage between experimental treatments (P<0.05). The highest hot carcass weight, hot carcass percentage, cold carcass weight, and head percentage were observed in the treatment containing 3% whey powder, while the highest thigh percentage was observed in the treatment containing 4.5% whey powder. The results of qualitative traits of carcasses of fattening lambs showed that there was a significant difference in the level of TBARS in straight muscle 48 hours after slaughter between experimental treatments (P<0.05). The highest and lowest levels of TBARS of Longissimus dorsi (LD) muscle were observed in the control treatment and the treatment containing 4.5% whey powder, respectively. Conclusion: The overall result of the present study showed that the use of whey powder, up to 4.5% of the diet in fattening lambs improved growth performance indices, apparent nutrient digestibility, and carcass quantitative and qualitative traits without any negative effects on animal performance. [ABSTRACT FROM AUTHOR]

Whey powder, an industrial by-product, has the potential to be transformed into functional ingredients using the Maillard reaction. In this study, this chemical reaction occurred between whey powder and tempeh protein extract, resulting in increased antioxidant activity. This study aimed to isolate the Maillard reaction products (MRP) with the best antioxidant capacity using an ultrafiltration (UF) membrane by considering the fouling phenomenon that occurred on the membrane surface and critical flux for the filtration. MRP exhibited an antioxidant capacity of 0.09 mg ascorbic acid equivalent antioxidant capacity/mL, and the fractionation using a 5 kDa MWCO PES membrane showed the highest antioxidant capacity in terms of free radical reduction and metal chelating mechanisms. During MRP filtration, fouling on the membrane surface was observed, which could be attributed to the cake filtration model. The critical flux value was determined to be 4.23 LMH with a corresponding pressure of 0.75 bar. A long-term filtration below the critical flux showed stable performance, but filtration above the critical flux resulted in significant fouling. The permeate antioxidant IC50 value was 4.25 mg/mL. Based on the LC-MS analysis, 1,4-dihydroxy-2-methyl-anthraquinone and ilexin II were found as the potential contributors to the antioxidant activity of MRP. In summary, our study demonstrates that fractionating MRP using UF membrane-based filtration is an effective method for isolating MRP with high antioxidant capacity. Our findings also shed light on the critical flux value and fouling phenomenon during MRP filtration, which are important considerations for scaling up the production process. [ABSTRACT FROM AUTHOR]

This work explored the impact of mixed flow spray drying on the physical and functional properties of whey powder without any subsequently added drying agent to increase whey utilisation. Spray drying was performed on a pilot scale using a mixed flow spray dryer. The effects of the inlet air temperature (150–210 °C) and feed flow rate (2–7 L h−1) on several responses such as moisture content, yield, dispersibility, bulk density, and outlet air temperature were investigated using response surface methodology. In addition, with the optimised parameters, Carr index, Hausner ratio, solubility, wettability, hygroscopicity, degree of caking, crystallinity, and morphology of the obtained whey powder were determined. The investigation revealed that feed flow rate is the main parameter influencing all responses. The inlet air temperature significantly affected the bulk, tapped density, and outlet air temperature. The optimal inlet air temperature and feed flow rate for the production of whey powder were 182 °C and 3.2 L h−1, respectively. Under these parameters the moisture content, yield, bulk density, hygroscopicity, and degree of caking of the obtained product were 28.6, 1.80%, 0.24 g cm−3, 16.10 g H2O/g powder, and 85.56%, respectively. [ABSTRACT FROM AUTHOR]

The aim of this study was to reveal the effect of whey powder (WP) supplementation on chemical composition, silage fermentation, in vivo digestibility and net energy lactation (NEL) value of high dry matter (DM) alfalfa silage (Haylage). Alfalfa treated with different doses WP (0, 2, and 4%) were ensiled in plastic cans for 60 days. Nine Kıvırcık rams were used to estimated digestibilities of haylages in 3x3 Latin Square design with fifteen days experimental period. According to the results, the addition of WP significantly increased the DM of alfalfa haylage compared to the control whereas decreased ether extract, crude protein and crude ash. But, cell wall fraction rates of all groups were similar. Relative feed value and physical characteristics other than color improved in WP supplemented groups, and lactic acid rates increased in these groups. In terms of silo acids, the best values were found in the group with 4% WP. On the other hand, the addition of WP increased the organic matter digestibility of haylages, however the effect on other in vivo digestibility of crude protein, crude fiber, nitrogen free extract and neutral detergent fiber was insignificant. Moreover, total digestible nutrients (TDN) and NEL values of haylages were found to be improved with the addition of WP. As a result, it was concluded that in order to obtain quality haylage in the ensiling of high DM and long chopped alfalfa, WP generally can be used as an alternative source of carbohydrates and a 4% whey powder dose can be recommended in the production of haylage especially in the sense of improving silage fermentation.

Objective The present study aimed to evaluate the influence of including L-glutamine along with glutamic acid as a supplement in weaned piglets’ diets with and without whey powder. Methods Two assays were carried out. A total of 40 piglets ([Landrace×Large White]× Pietrain) weaned at 24 days of age with an initial body weight of 6.6±0.6 kg were used in the first assay, and the following parameters were evaluated: growth performance, the incidence of diarrhea, morphometry, intestinal integrity, and hepatic glycogen index. The animals were then blocked into four groups according to different diets: diet all-grain feeding (G); diet all-grain feeding with whey powder (GW); and with vs without 1% supplementation of the commercial product containing L-glutamine and glutamic acid (A or NA). Whey powder was added according to the stage of life, corresponding to 17%, 10%, and 5%, respectively, in order to meet the need for lactose. The animals were evaluated at 24 to 42 days and at 24 to 55 days of age. The nutrient digestibility for the second assay was carried out by using 24 animals with an average weight of 11.49±1.6 kg, and the same diets were tested. Results The supplementation of L-glutamine + glutamic acid or the addition of whey powder in diets for weaned piglets provided (p

Remaining agricultural and food waste in the environment without use can cause environmental pollution. However, some of these agricultural wastes can be identified and used as feedstuff in ruminants, which in addition to preventing environmental pollution can reduce the cost of animal feed. The present study was performed to evaluate the nutritional value of whey powder as one of the agricultural wastes in ruminant nutrition. This study has investigated the effect of various heat treatments on the nutritional value of whey powder using an in vitro gas production method. Various heat treatments were tested in this study: (1) dry heating (60 and 120 °C for 10 min), (2) warming for 10 min at 100 °C, and (3) microwave thermal processing (3, 5, and 7 min). The protein fragmentation system of Cornell University was used to determine sections A, B, and C. According to our results, there were significant differences in the production of various treatments at different hours of incubation and different protein sections at different hours (P < 0.05). Protein degradation analyses showed that heat treatments have statistically significant effects on the degradability. The highest percentage of microbial protein and non-protein nitrogen were associated with microwave heating of 60 °C and 7 min treatment. Treated whey had lower amounts of part A and higher quantities of part B fractions. Thus, according to protein fractionation calculations, there was a significant difference between treatments. Dry matter was highest in dry heat-treated samples followed by microwave-treated ones (7 min). High-pressure heat had insignificant effect on dry matter. Net energy for lactation (NEl) and metabolizable energy (ME) were different in the treatment. Our observations are a confirmation of the fact that ruminant feed could be supplemented with heat-treated whey powder as a cost-effective source of energy and protein thus improving fermentation and energy production in the animals. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the nutrient content, fermentation properties, and aerobic stability of grass ensiled with the addition of different doses of whey powder. Freshly cut grasses (Festuca arundinacea, Festuca rubra, Poa pratensis, and Lolium perenne) were ensiled with the addition of whey powder at a rate of 0, 2, 4, and 6% in the laboratory in 1.5-liter plastic jars with 4 replications. At the end of the 60-day ensiling period, the nutrient content, fermentation properties, and aerobic stability values of silages were investigated. The pH measurements revealed that the silages were of high quality. Although dry matter (DM), crude protein (CP), and ether extract (EE) values increased depending on the increase in whey powder rate in the silages, crude ash (CA), ADF, and NDF values decreased. The lowest pH and the highest Fleig Score (FS) were obtained in silage with a 6% whey powder addition. Except in the control group, no mold formation was detected in silage groups after the seven-day aerobic stability test. As a result, different mixing ratios of grass and whey powder did not cause negative results in silages and increased the quality. According to Fleig scores and aerobic stability results, the best quality silages were obtained from silages with 4 and 6% whey powder additions. It was concluded that the ensiling of grass with whey powder was effective in improving the nutritional and fermentation quality of silages and provided a partial solution to environmental pollution. [ABSTRACT FROM AUTHOR]

This study was carried out to examine the effect on the growth of Haematococcus pluvialis using low-cost whey powder (WP). The H. pluvialis used in this study were from Çukurova University, Faculty of Fisheries, and 70% demineralized WP from Cici Dairy Industry Trade Inc. The experiment was conducted under laboratory conditions with 3 replications. During this experiment, cell numbers and biomass were analyzed every day. In addition, the specific growth rate of H. pluvialis was calculated according to the Monod Equivalence. The mean values of the cell number following the WP application were calculated according to the groups (C, W5, W10 and W15) as 763.34±419.62 cells/ml, 951.60±388.20 cells/ml, 1105.27±380.35 cells/ml and 978.63±411.07 cells/ml, respectively. The mean biomass value has been found the lowest in the control group (0.84±0.36 g/l), and the highest value in the W15 group (1.26±0.55 gl-1). The mean specific growth rate was determined as 0.52±0.09 day-1 in the control group, 0.56±0.1 day-1 in the W5 group, 0.56±0.14 day-1 in the W10 group, and as 0.61±0,09 day-1 in the W15 group. In accordance with the data obtained, both the biomass and the specific growth rate of H. pluvialis were observed to increase in the W15 group. The use of WP as a nutrient medium is recommended due to its low-cost as well as increasing biomass. [ABSTRACT FROM AUTHOR]

The beet-root (Beta vulgaris) and whey powder together, can potentially use as a multifunctional ingredient in the manufacturing of the "Popsicles", due to their biochemical composition that can enhance the concentration of bioactive compounds. In the present study, beet-root juice concentrates were prepared at different time/temperature treatments viz 45 °C, 55 °C, and 65 °C for 120, 80 and 45 min. The effect of different time/temperature treatments on physicochemical composition, colour, antioxidant activity (%), bioactive compounds, spectral data and sensory acceptance were evaluated. The physicochemical parameters of popsicles (PTI, PT2, PT3) including protein, total phenols, betalain, radical scavenging activity %, colour and melting values were significantly affected (p ≤ 0.05) by the different time/temperature treatments. The concentration of betalain and protein in all the popsicles ranged from 1134 to 1299 mg/L and 1.92 to 1.54 g/100 g respectively. The reduction of bioactive components viz betacyanins, betaxanthins, betanin, oxalic and syringic acid was also observed in popsicle (PTI) as compared to control. Furthermore, popsicle (PT1) was prepared with beet-root juice concentrated at 45 °C showed maximum sensory acceptance. The physicochemical and organoleptic attributes of processed popsicles encourage the commercial usage of whey powder and concentrated beetroot juice. [ABSTRACT FROM AUTHOR]

This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted to measure the relationships between the prices. We used the augmented Dickey-Fuller (ADF) test and generalised autoregressive conditional heteroscedasticity (GARCH) model to measure the stationarity and changes in dairy product prices in the EU. At the EU level, we checked the changes in prices of butter, skim milk powder, whole milk powder, Cheddar, Edam, Gouda, Emmental and whey powder. Our analysis confirmed that the butter, skim milk powder, whole milk powder, Cheddar, Edam and Gouda processes depend on previous values. The biggest price changes were observed in whey powder (34.12%), butter (24.46%) and skim milk powder (21.78%).

Abstract Background Raw materials composed of easily assimilated monosaccharides have been employed as carbon source for production of microbial lipids. Nevertheless, agro-industrial wastes rich in galactose-based carbohydrates have not been introduced as feedstocks for oleaginous yeasts. Results In this study, Aureobasidium namibiae A12 was found to efficiently accumulate lipid from soy molasses and whey powder containing galactose-based carbohydrates, with lipid productions of 5.30 g/L and 5.23 g/L, respectively. Over 80% of the fatty acids was C16:0, C18:0, C18:1, and C18:2. All kinds of single sugar components in the two byproducts were readily converted into lipids, with yields ranging between 0.116 g/g and 0.138 g/g. Three α-galactosidases and five β-galactosidases in the strain were cloned and analyzed. Changes of transcriptional levels indicated GalB and GalC were key α-galactosidases, and GalG was key β-galactosidase. In 10 L fermentor, lipid production from SM and WP achieved 6.45 g/L and 6.13 g/L, respectively. β-galactosidase was responsible for lactose hydrolysis; sucrase and α-galactosidase both contributed to the efficient hydrolysis of raffinose and stachyose in a cooperation manner. Conclusions This is a new way to produce lipids from raw materials containing galactose-based carbohydrates. This finding revealed the significance of sucrase in the direct hydrolysis of galactose-based carbohydrates in raw materials for the first time and facilitated the understanding of the efficient utilization of galactose-based carbohydrates to manufacture lipid or other chemicals in bioprocess. Graphic abstract

Background: Whey is the most abundant by-product of the cheese industry. It is estimated that it contains up to 55% of all nutrients of milk and therefore, it is considered a starting material for obtaining valuable products. Results: The response surface methodology was used to find the combination of temperature (between 20 and 36°C), and the content of whey powder (37.5-77% (m/m)) to maximize the concentration of kefiran, the concentration of lactic acid bacteria (LAB) and yeast in the supernatant. After validating the quadratic models of each transformed response variable, it underwent a maximization procedure to find the optimal condition obtaining two maximum spaces at the temperature range of 28.5-29.7°C and 43.3% (m/m) of whey-powder content, or 28.0-28.3°C and 71.2% (m/m) of whey-powder content. The validation experiments were carried out for the first suggested optimal solution, through three repetitions under the same optimal conditions, and it was confirmed that there is no significant difference with the values provided by the model. Conclusions: Physicochemical characteristics (protein, fat, acidity, lactose, viscosity, alcoholic content) under optimal conditions were evaluated and proved its compliance with the Ecuadorian and Andean community regulations. These results suggest that we are in the presence of a functional beverage candidate in which the contents of LAB and yeast (probiotics) and kefiran (prebiotic) were simultaneously maximized. [ABSTRACT FROM AUTHOR]

ABSTRAK Cookies dapat diformulasikan dari bahan baku lokal, misalnya tepung sorgum. Cookies sorgum berwarna gelap dan bertekstur keras sehingga perlu ditambahkan pati jagung untuk meningkatkan kecerahan dan kerenyahan. Penelitian bertujuan menganalisis pengaruh proporsi tepung sorgum : pati jagung dan proporsi margarin : whey terhadap karakteristik fisikokimia cookies. Penelitian dirancang dengan Rancangan Acak Kelompok Faktorial. Faktor I proporsi tepung sorgum : pati jagung (70:30; 50:50; 30:70) dan Faktor II proporsi margarin : whey (80:0; 70:10; 60:20 dalam satuan g). Analisis data menggunakan Anova (α=0.05), BNT, DMRT, dan Derringer’s Desirability Function. Hasil penelitian menunjukkan peningkatan proporsi tepung sorgum menyebabkan peningkatan kadar air, ALB, kemerahan, daya patah, dan kekerasan tetapi menyebabkan penurunan kecerahan, kekuningan, dan penyusutan berat. Cookies perlakuan terbaik adalah tepung sorgum 50% dan whey 10g, dengan kecerahan 57.1, kemerahan 7.0, kekuningan 21.57, susut berat 18.0%, daya patah 8.4N, kekerasan 6.7N, kadar air 2.7%, dan ALB 0.2%. Kata kunci: Bubuk whey, Cookies, Pati jagung, Tepung sorgum ABSTRACT Cookies can be formulated from local raw material, such as sorghum flour. Sorghum produced dark and hard cookies, and required corn starch addition to increase lightness and decrease fracturability of cookies. This study aims to analyze the influence of sorghum flour : corn starch proportion and margarine : whey to the physico-chemical characteristics of cookies. This research was conducted by Factorial Randomized Complete Design consist of sorghum flour:corn starch proportion (70:30 ; 50:50 ; 30:70) and margarine:whey proportion (80:0; 70:10; 60:20). The data was analyzed using ANOVA (α=0.05), LSD, DMRT and Derringer’s Desirability Function. The results showed that sorghum flour increase water content, free fatty acid, redness, fracturability and hardness, and decrease lightness, yellowness, and weight loss. The best cookies formulated from sorghum flour 50% and whey powder 10g with water content 2.7%, FFA 0.2%, lightness 57.1, redness 7.0, yellowness 21.57, weight loss 18.0%, fracturability 8.4N, and hardness 6.7N. Keywords: Cookies, Corn starch, Sorghum flour, Whey powder

An ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) multi-class method was developed and validated for the determination of 27 antibiotic residues from five classes (macrolides, sulfonamids, quinolones, lincosamids, diaminopyrimidines) in milk powder and whey powder which are commonly used as raw material of many products in the food industry. A simple, inexpensive and fast sample preparation based on the extraction of samples with methanol is the main advantage of the validated method. The validation of the method was performed following the requirements outlined in the European Commission Decision 2002/657/EC, which is required procedure for the methods used in analysis of official audits samples in Europe and Turkey. Matrix effect and uncertainties related with sample preparation and instrumental analysis were minimised by using matrix-matched calibration. The method is capable of detecting residues at very low concentrations. [ABSTRACT FROM AUTHOR]

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The aim of the study was to investigate the effects of whey powder (WP) on the fermentation quality, nutritive value, and digestibility of ensiled alfalfa (Medicago sativa L.). Alfalfa treated with different doses of WP (0, 2, and 4% fresh matter silage) was ensiled in plastic drums for 60 days. The results of the study revealed that the physicochemical composition and fermentation quality of the alfalfa silage improved and that mold growth was inhibited in the groups treated with 2 and 4% WP in comparison to that in the control. Production of CO2 (day 7) was much lower in silages treated with 2 and 4% WP (3.77 and 1.85 g/kg dry matter (DM), respectively) than in the control group (21.36 g/kg DM). In addition, in vivo dry matter digestibility (DMD) was much higher in the group treated with 4% WP (76.45%) than in the control one (55.82%). In this treatment group, all apparent digestibility of coefficients in vivo from crude nutrient contents and cell wall fractions significantly increased and hence raised the net lactation energy value from 1.18 to 1.31 Mcal/kg DM. However, although the in vitro DMD was higher in the silages treated with WP than in the control one and the dose was significant, there was no strong correlation between in vivo and in vitro values. According to our results, WP could provide an advantage for the conservation of alfalfa silage. In addition, WP could be evaluated as a sustainable silage additive. [ABSTRACT FROM AUTHOR]

Objective: The present study aimed to evaluate the influence of including L-glutamine along with glutamic acid as a supplement in weaned piglets' diets with and without whey powder. Methods: Two assays were carried out. A total of 40 piglets ([Landrace×Large White]× Pietrain) weaned at 24 days of age with an initial body weight of 6.6±0.6 kg were used in the first assay, and the following parameters were evaluated: growth performance, the incidence of diarrhea, morphometry, intestinal integrity, and hepatic glycogen index. The animals were then blocked into four groups according to different diets: diet all-grain feeding (G); diet all-grain feeding with whey powder (GW); and with vs without 1% supplementation of the commercial product containing L-glutamine and glutamic acid (A or NA). Whey powder was added according to the stage of life, corresponding to 17%, 10%, and 5%, respectively, in order to meet the need for lactose. The animals were evaluated at 24 to 42 days and at 24 to 55 days of age. The nutrient digestibility for the second assay was carried out by using 24 animals with an average weight of 11.49±1.6 kg, and the same diets were tested. Results: The supplementation of L-glutamine + glutamic acid or the addition of whey powder in diets for weaned piglets provided (p<0.05) greater feed intake, greater weight gain and improved feed conversion in the initial period (24 to 42 days age). However, in the whole period (24 to 55 days age) only amino acid supplementation affected (p<0.05) growth performance. There was a positive interaction (p<0.05) between the type of diet and L-glutamine + glutamic acid supplementation on villus height, crypt depth and the villus:crypt ratio in the duodenum. In addition, L-glutamine + glutamic acid supplementation reduced (p<0.05) the crypt depth and improved the villus:crypt ratio in the jejunum. The inclusion of whey powder affected (p<0.05) positively the digestibility coefficients analyzed except mineral matter digestibility coeficients. The supplementation of 1% the commercial product composed of L-glutamine and glutamic acid improved (p<0.05) only the digestibility coefficient of crude protein. Conclusion: These results indicate that supplementation of 1% commercial product containing L-glutamine + glutamic acid in diets for piglets from 24 to 55 days of age, dispenses with the use of whey powder when evaluating growth performance. Amino acid supplementation alone or associated with whey powder affects (p<0.05) positively the indicators of the intestinal integrity. [ABSTRACT FROM AUTHOR]

The results of researches of rheological and adhesion characteristics of marzipan pastes with dry demineralized whey (DDW) and glycerin are given. The positive effect of dry demineralized whey and glycerin on the characteristics of model compositions of marzipan pastes has been established. The component compatibility of DDW and almonds has been confirmed. It has been experimentally established that DDW and glycerin lead to changes in the structural state of marzipan pastes, changing the quantitative values ​​of rheological characteristics. It is confirmed that with increasing DDW concentration, the indicators of deformation and plasticity increase. The indicators of elasticity and resilience of marzipan paste decrease, which in general leads to an increase in molding ability. The surface effect on the properties of marzipan pastes with dry demineralized whey and glycerin was carried out. The technological expediency of using glycerin in the composition of marzipan pastes with DDW to increase their plasticity and pliability while maintaining high molding properties is substantiated. The rational content of glycerin is established, which allows regulating the adhesion properties within the set limits for paste-like finishing semi-finished products from marzipan masses. The rational content of DDW and glycerin in the composition of marzipan pastes while ensuring high functional and technological properties in the application of confectionery flour on the surface is substantiated. Mathematical modeling of adhesion behavior of marzipan pastes is carried out. The adhesive properties of the pastes are mathematically substantiated and their ability to have flexibility under the action of the applied shear stress is confirmed within the established limits. Its currents are considered and substantiated. A study of moisture absorption by flour confectionery when covered with marzipan paste is provided. The wetting angle is considered and the work of adhesion is determined. Based on researches the directions of use of the developed marzipan pastes in confectionery production as finishing semi-finished products for a covering and as a layer for flour confectionery products and modeling of figured products are offered.

Whey is an industrial dairy by-product. Whey proteins present in whey are valuable functional ingredients with a variety of applications. Because of high investment and management costs, many medium and small-scale cheese manufacturing plants choose the way to waste whey by discharging it to land without refining while large companies prefer to evaluate it. In this experiment were investigated the effects of whey application on some growth parameters of test plant and soil biological properties. For this purpose, greenhouse experiment was conducted to determine the effects of different whey powder solution (6% dry matter) such as no demineralized whey powder (NDWP), 50% demineralized whey powder (50% DWP) and whey protein powder (WPP) on maize growth and biological properties of soils using increasing application rates (0, 50, 100, 150 and 200 ml/kg) as three replication. At the end of the study generally, all whey treatments influenced the soil microbiological properties in comparison with the control, indicating activation by microorganisms. The addition of different doses of different whey solutions caused a rapid and significant increase in microbial biomass C, soil respiration, dehydrogenase activity and catalase activity in soil; this increase was especially noticeable in soils treated with NDWP and 50% DWP. Similarly, addition of 50% DWP to the soil increased values of plant height, fresh plant weight and fresh root weight compared to the control and other whey. Whey has a positive effect on soil biological properties. In conclusion, we can say that this waste product, which has high nutrient element content, could be used in fertilization practices especially as a nitrogen source and multi-perspective studies need to be carried out on this topic.

Abstract. In this study, the effect of the diets enriched nutritionally with whey powder (WP) on the growth and development of weaned Saanen Goat kids was investigated. For the purpose, 24 kids born in March 2017 and weaned after 5 months and reared for 8 weeks in Adnan Menderes University Agricultural Faculty Research and Application Farm were used. The kids were divided into three groups according to the content of the ration. The kids whose beginning weights were recorded were distributed homogeneously to each group. These groups were labeled as the control group (CG) and the experimental groups which were formed by adding 5% (5%WP) and 10% whey powder (10%WP) to the ration by removing the same amount of feed. The following parameters of the experimental kids were controlled: live weight, body condition score (BCS), body length, chest girth, the height at the withers, and some blood serum indices (total protein, cholesterol, glucose and urea). The differences between the initial and final values of the growth performance parameters in the groups with the best improvement according to the results obtained from the experiment were found to be 2.57 kg in body weight and 6.25 cm in body length in 10%WP group and the body condition score was 0.26 points, wither height 6.06 cm, and chest girth 6.75 cm in the 5%WP group. When the groups in which the best results are observed in blood parameters are considered; in the 5% WP group, the difference between the initial and final values were found to be 4.19 mg/dL in glucose and 1.22 g/dL in total protein, while urea 41.06 mg/L and cholesterol were determined to be 58.53 mg/dL in the 10%WP group. In the light of the results obtained, it has been determined that the addition of WP in a certain amount to the ration has a positive effect on the growth and development of the kids. As a result of the study, the addition of 5%WP was recommended in the ration to be given during the kid growing period.

SUMMARY: In this study, we investigated the response of broiler chickens to dietary whey protein concentrate (WPC) as a prebiotic supplement (0, 0.15, 0.20, and 0.25%) on performance, carcass criteria, blood metabolites, oxidative status of meat and liver, and meat quality traits. A total of 200, one-wk-old, unsexed chicks were randomly allotted to 4 treatment groups in a completely randomized design experiment. Results revealed that supplementing broiler diets with WPC did not affect live body weight and body weight gain values in comparison with control during the overall period (1–6 wk of age). A reduction in daily feed intake was observed in WPC-treated groups compared to that in the control. However, improvements (P < 0.05) in the feed conversion ratio in all WPC groups were recorded compared to that in the control, throughout the experimental period. The WPC group had the best values of dressing and breast percentages. A gradual reduction in serum creatinine, triglycerides, total cholesterol, and malondialdehyde as well as increasing levels of the antioxidative enzymes glutathione peroxidase, glutathione-S-transferase, catalase, and superoxide dismutase were recorded with increasing WPC levels. Dietary WPC supplementation improved (P < 0.05) most of the meat quality traits. Thus, WPC supplementation can enhance broiler performance and meat quality without biohazards. In addition, WPC has several health benefits, which may reflect positively on human health as consumers of broiler meat.

Background: Raw materials composed of easily assimilated monosaccharides have been employed as carbon source for production of microbial lipids. Nevertheless, agro-industrial wastes rich in galactose-based carbohydrates have not been introduced as feedstocks for oleaginous yeasts. Results: In this study, Aureobasidium namibiae A12 was found to efficiently accumulate lipid from soy molasses and whey powder containing galactose-based carbohydrates, with lipid productions of 5.30 g/L and 5.23 g/L, respectively. Over 80% of the fatty acids was C16:0, C18:0, C18:1, and C18:2. All kinds of single sugar components in the two byproducts were readily converted into lipids, with yields ranging between 0.116 g/g and 0.138 g/g. Three α-galactosidases and five β-galactosidases in the strain were cloned and analyzed. Changes of transcriptional levels indicated GalB and GalC were key α-galactosidases, and GalG was key β-galactosidase. In 10 L fermentor, lipid production from SM and WP achieved 6.45 g/L and 6.13 g/L, respectively. β-galactosidase was responsible for lactose hydrolysis; sucrase and α-galactosidase both contributed to the efficient hydrolysis of raffinose and stachyose in a cooperation manner. Conclusions: This is a new way to produce lipids from raw materials containing galactose-based carbohydrates. This finding revealed the significance of sucrase in the direct hydrolysis of galactose-based carbohydrates in raw materials for the first time and facilitated the understanding of the efficient utilization of galactose-based carbohydrates to manufacture lipid or other chemicals in bioprocess. [ABSTRACT FROM AUTHOR]

This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted to measure the relationships between the prices. We used the augmented Dickey-Fuller (ADF) test and generalised autoregressive conditional heteroscedasticity (GARCH) model to measure the stationarity and changes in dairy product prices in the EU. At the EU level, we checked the changes in prices of butter, skim milk powder, whole milk powder, Cheddar, Edam, Gouda, Emmental and whey powder. Our analysis confirmed that the butter, skim milk powder, whole milk powder, Cheddar, Edam and Gouda processes depend on previous values. The biggest price changes were observed in whey powder (34.12%), butter (24.46%) and skim milk powder (21.78%). [ABSTRACT FROM AUTHOR]

The present state of the art of studying whey is considered. The properties of whey, its chemical composition, classification, and derivatives are presented. An emphasis is given to the usefulness of the valuable components of a solid content and the necessity to develop new technological processes. The protein composition and the characteristics of the whey protein derivatives are presented. The functional and nutritional properties of the whey proteins and the products on their basis and the application of whey derivatives in the food industry are described. The curative properties of whey and its derivatives (antioxidant, immunomodulatory, stimulatory, and antitumor properties) are determined by different mechanisms of the actions associated with their functional properties. [ABSTRACT FROM AUTHOR]

Copyright of DYNA - Ingeniería e Industria is the property of Publicaciones Dyna SL and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Whey is a major end-product and accepted as one of pollutant for environment in dairy industry. In this study, whey powder was added to cow milk to compose a milk replacer for kids. 23 Saanen kids at the same age were allotted into 2 groups. 13 kids in the Control Group (CG) were fed by solely mother milk, and 10 kids in the experimental Group (EG) were fed by the milk replacer. The average daily gain between the two groups was compared and no statistically significant differences were found. The differences between EG and CG with regard to glucose and urea levels were found statistically insignificant. These results indicated that kids could be nourished with a milk replacer prepared by adding whey powder into cow milk instead of using the mother milk, which could be marketed in much more profitable ways. [ABSTRACT FROM AUTHOR]

This study was conducted under field conditions to determine the effects of Rhizobium leguminosarum, whey powder and nitrogenous fertilizer treatments on nodulation and yield components of forage pea (Pisum sativum L.). Experiments were conducted in randomized blocks - split plots experimental design with 3 replications. Experimental treatments included control (without any treatments), Rhizobium leguminosarum (R), whey powder (WP) and nitrogenous fertilizer (N) treatments. Rhizobium leguminosarum-inoculation increased total number of nodules; Rhizobium leguminosarum-inoculation, whey powder treatments and combined treatment of nitrogenous fertilizer and bacteria inoculation significantly increased nodule weights. The greatest number of pods was obtained from single nitrogenous fertilizer treatments, combined treatment of bacteria and whey powder and combined treatment nitrogenous fertilizer and whey powder. The greatest grain yield was obtained from combined treatment of nitrogenous fertilizer and whey powder followed respectively by combined treatment of bacteria inoculation and whey powder and combined treatment of nitrogenous fertilizer and bacteria inoculation. [ABSTRACT FROM AUTHOR]

Pressurized Gas eXpanded (PGX) Liquid Technology precipitates and dries biopolymers using CO 2 -expanded organic solvents, producing open-porous materials with micro- and nanostructures. This study investigated the concentration of whey proteins from sweet whey liquid using PGX Technology as a single-step process at different scales and mass flow rate ratios (θ PGX) of PGX fluid (CO 2 +Ethanol) to sweet whey liquid. The PGX process efficiently removed >50% dwb lactose and lipids from the feedstock, forming a whey protein concentrate (PGX-W, ≥45% protein dwb) consisting mainly of β-lactoglobulin, α-lactalbumin, and bovine serum albumin. At low θ PGX , PGX-W had high protein concentrations (50% dwb), with reduced solvent effects on protein secondary structure. At high θ PGX , PGX-W contained 14% dwb lactose, higher than the <5% dwb obtained at lower flow rates and had finer morphologies (tens of nm) with increased specific surface area (13–29 m2/g). Resulting PGX-W powders were free-flowing with low bulk density (35–74 g/L) and high-water solubility (≥80%). • PGX Technology was used to dry and purify whey proteins from sweet whey liquid. • β-Lactoglobulin, α-lactalbumin and bovine serum albumin were concentrated while removing >50% of lactose. • Whey protein concentrate powders had low bulk densities and high surface areas. • PGX processing produced amorphous lactose and protein with high solubility. • PGX-processed whey protein particles had exfoliated surfaces and open porous networks. [ABSTRACT FROM AUTHOR]

The effects of using whey powders with different demineralisation rates on the physicochemical, thermal, mechanical, and microstructural properties of gelatine‐based edible films were investigated. Films were produced from film‐forming solutions (FFS) containing whey powder (WP) and 50, 70 and 90% demineralised whey powder (50DWP, 70DWP, 90DWP). The addition of whey powders increased the pH and particle size values of FFS. The zeta potential decreased significantly in the WP sample and gradually reduced depending on the demineralisation rate in the DWP samples. The addition of whey powders partially increased the density of the films. WP addition reduced the hydrophobicity of the film, while the addition of DWPs did not cause any change. The addition of whey powders decreased the L* and a* values of the films while increasing the b* values. Control was the most transparent, while 70DWP and 90DWP films had higher opacity. WP films had the most uniform and smooth surface. The highest degradation temperature (269.64 °C) was observed in the control sample. The weight loss of the control was 95%, whereas those of WP and DWP samples were 88–89%. WP addition reduced the tensile strength and increased the elasticity of the films. [ABSTRACT FROM AUTHOR]

In relation to other poultry species, turkeys belong to the largest poultry and the best producers of highquality poultry meat, because it contains a high percentage of protein, especially essential amino acids and low fat content. Turkeys used for this study were originated from the domestic breed of turkey (white and black). A total of 30 turkeys were grown under the so-called indoor keeping system in Pelagonia region, North Macedonia. The aim of the research was to determine the differences in the body weight in the period of 10 - 90 days and the slaughtering characteristics of turkeys fed with two different rations in relation to the origin of feed proteins (group R - fed with fish flour and group S - fed with whey powder). An analysis of the chemical composition of the large breast muscle (Musculus pectoralis superficialis -MPS) was also performed on samples of the two groups of turkeys. Statistics (ANOVA) on turkey growth (10-90 days) show significant differences in body mass between the two groups of S and R for different feeding intervals. The results of the examinations of the chemical composition of the MPS showed higher values for protein and fat in the meat of turkeys fed with whey powder and were (protein 25% and fat 8.67%) compared to the values of turkeys fed with fish flour and were 23.27 and 6.5% respectively. At the same time, protein and fat values were significantly different among the groups. [ABSTRACT FROM AUTHOR]

Background and Objectives: Use of aloe vera gel in dairy industries is important for increasing quality of dairy products. In the present study, effects of aloe vera gel with inulin and whey powder on survival of probiotic bacteria, rheological and sensory characteristics of yogurt were investigated. Materials and Methods: Low-fat (1.5%) probiotic yogurts were prepared from pasteurized milks, 1% of starters and 2% combinations of Lactobacillus acidophilus with Bifidobacterium animalis at 40 °C and pH 4.4. Probiotic yogurts mixed with aloe vera gels at 0, 5, 10, 15 and 20% were stored seven days at 4 oC. Since the probiotic yogurt with 10% of aloe vera gel included the best sensory scores compared to other aloe vera gel concentrations after seven days of storage at 4 oC, this formulation was mixed with inulin at 0.5, 1 and 1.5% (w/w) or whey powder at 5, 10 and 15% (w/w). Results: Sensory evaluations showed that the probiotic yogurt with 10% of aloe vera gel and 1.5% of inulin included the highest scores of flavor, texture, aroma, color and acceptance within the samples after similar storage conditions. The probiotic yogurt with 10% of aloe vera gel and 1.5% of inulin included the highest survival of Lactobacillus acidophilus and Bifidobacterium animalis, while controls (with no aloe vera gels) showed the lowest survival rates of Lactobacillus acidophilus and Bifidobacterium animalis. Apparent viscosity and serum separation of probiotic yogurt with 10% of aloe vera gel and 1.5% of inulin respectively increased three times and decreased to less than 4%, compared to controls and whey samples at similar shear rates and storage times. The pH decrease of probiotic yogurt with 10% of aloe vera gel and 1.5% of inulin was much slower than those of the control and whey samples during storage, including no serum separations during storage. Conclusions: Aloe vera gel and inulin improved viability of probiotic bacteria and quality of yogurt samples during storage. [ABSTRACT FROM AUTHOR]

Copyright of Electronic Processing of Materials / Elektronnaya Obrabotka Materialov is the property of Institute of Applied Physics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

β- N -Acetylhexosaminidases have attracted much attention in the enzymatic synthesis of lacto- N -triose II (LNT2) as a backbone precursor of human milk oligosaccharides (HMOs). In this study, a novel glycoside hydrolase (GH) 20 family β- N -acetylhexosaminidase, FlaNag2353, from Flavobacterium algicola was biochemically characterized and applied to synthesize LNT2. FlaNag2353 displayed optimal activity to p -nitrophenyl N -acetyl-β-d-glucosaminide ( p NP-GlcNAc) at 40 °C and pH 8.0. In addition to its excellent hydrolysis activity toward p NP-GlcNAc and chitooligosaccharides, FlaNag2353 showed trans-glycosylation activity. Under conditions of pH 9.0 and 55 °C for 2 h and utilizing 200 mM lactose and 10 mM p NP-GlcNAc, FlaNag2353 synthesized LNT2 with a conversion ratio of 4.15% calculated from p NP-GlcNAc. Moreover, when applied to LNT2 synthesis with 10 mM p NP-GlcNAc and 9.7% (w/v) industrial waste whey powder, FlaNag2353 achieved a conversion ratio of 2.39%. This study has significant implications for broadening the applications of GH20 β- N -acetylhexosaminidases and promoting the high-value utilization of whey powder.

Bread, is one of the basic nutrients of Turkish people, is one of the first in providing energy, although it is rich in carbohydrate, and not sufficient in terms of protein, vitamins and minerals, it is suitable for enriching with natural additives. Dairy powder as skim milk powder, yogurt powder, buttermilk powder, colostrum powder, whey protein concentrate powder and lactose powder are obtained by spray drying of some dairy products. The target of this study is to enrich the bread samples with dairy powders and increase the usage of by-products in food systems. For this purpose, different dairy powder (skim milk powder (SMP), butter milk powder (BMP), yoghurt powder (YP), colostrum powder (CP), whey powder (WP) and lactose (L) were used in bread formulations (3%). AACC Method 10.10 was used in bread making with some modifications. Bread volume, weight, specific volume, texture, porosity, symmetry, firmness (after 24 and 72 hours), crust and crumb color properties of the breads and rheological properties (extensograph) of dough samples were investigated. Bread weight, volume, specific volume, texture, firmness (P<0.01), symmetry and porosity (P<0.05) values were statistically effected by the powder types. While the highest bread volume value was determined with CP, dairy powder addition gave lower bread volume values compared to control bread sample. Besides, CP addition gave desirable bread properties (darker crust color and softer crumb texture). According to rheological properties, the highest resistance to extension and energy values of dough samples was determined with YP addition, while CP addition gave the highest maximum extensibility values. As a consequence, dairy powder form could be used in bread formulations and further studies on dairy byproducts usage are recommended. [ABSTRACT FROM AUTHOR]

The paper features some practical and theoretical achievements made by the federal level Scientific school of Living Systems (7510.2010.4) headquartered at the North-Caucasus Federal University. The article describes the principles of non-waste technology in milk whey production. The sustainable use of milk whey presupposes its conditioning before technological processing. Moreover, all components of milk whey are put into use: concentrates, high-quality lactose, and such derivatives as prebiotics, especially lactulose.

A study was conducted to examine how supplementation using probiotics and whey powder affects microflora population, ileum morphology, and growth performance in broilers. In this experiment, 400 one-day-old male chickens were randomly assigned into four groups: the control group (CON), the probiotics group (0.2%) (PRO), the whey powder group (4%) (WHP), and a group that received a combination of probiotics (0.2%) and whey powder (4%) (PRO-WHP). Microflora populations as well as ileum morphology were assessed on day 42 and growth performance parameters were measured at the end of the rearing period (day 42). The findings indicated that the PRO-WHP group had the largest Lactobacillus count (P .05) for villus:crypt ratio. The largest feed intake and body weight gain were observed in the PRO-WHP group. In addition, the PRO-WHP group had the best feed conversion ratio, but was not significantly different from the PRO and the WHP groups. Our experiment indicated that adding whey powder alone or in combination with probiotics can improve broiler performance by modifying intestinal microflora and changing intestinal morphology.

Whey is an industrial dairy by-product. Whey proteins present in whey are valuable functional ingredients with a variety of applications. Because of high investment and management costs, many medium and small-scale cheese manufacturing plants choose the way to waste whey by discharging it to land without refining while large companies prefer to evaluate it. In this experiment were investigated the effects of whey application on some growth parameters of test plant and soil biological properties. For this purpose, greenhouse experiment was conducted to determine the effects of different whey powder solution (6% dry matter) such as no demineralized whey powder (NDWP), 50% demineralized whey powder (50% DWP) and whey protein powder (WPP) on maize growth and biological properties of soils using increasing application rates (0, 50, 100, 150 and 200 ml/kg) as three replication. At the end of the study generally, all whey treatments influenced the soil microbiological properties in comparison with the control, indicating activation by microorganisms. The addition of different doses of different whey solutions caused a rapid and significant increase in microbial biomass C, soil respiration, dehydrogenase activity and catalase activity in soil; this increase was especially noticeable in soils treated with NDWP and 50% DWP. Similarly, addition of 50% DWP to the soil increased values of plant height, fresh plant weight and fresh root weight compared to the control and other whey. Whey has a positive effect on soil biological properties. In conclusion, we can say that this waste product, which has high nutrient element content, could be used in fertilization practices especially as a nitrogen source and multi-perspective studies need to be carried out on this topic. [ABSTRACT FROM AUTHOR]

In this study, whey powder was used as the basic compound for fermentation culture and the production of bioactive gamma‐aminobutyric acid (GABA) compound. GABA is a nonprotein four‐carbon amino acid that inhibits stress signals by preventing brain signals, reducing stress, and being effective in treating neurological disorders and decreasing the growth of cancer cells. Due to the side effects caused by the chemical type of GABA, the biological production of GABA has attracted. Three levels of whey powder (5%, 10%, and 15%), and monosodium glutamate (MSG) (1%, 3%, and 5%) were selected at temperatures (25, 30, and 37°C) and after fermentation, the presence of GABA in the culture medium was examined by thin‐layer chromatography. The optimal amount of GABA was measured by using high‐performance liquid chromatography. The results of the central composite design of the response surface methodology at a significant level of 95% showed that the optimal treatment was 14.96% whey powder, 4.95% MSG at temperature of 37°C and fermentation for 48 hr and under these conditions, GABA production was 553.5 ppm. The results of the fermented extract tests showed that the highest antimicrobial activity was on Escherichia coli and the highest free radical scavenging was 59.67%. The IC50 level in the Caco‐2 cancer cell cytotoxicity test was 39.5 mg/ml. According to the results, the combination of whey with MSG can be used as a cheap substrate to produce a valuable bioactive GABA product, and the cellular extract of this fermentation can also be used as an antimicrobial and antioxidant compound in food and pharmaceutical formulations. [ABSTRACT FROM AUTHOR]

The present study was conducted to investigate the effect of using different levels of whey powder on milk yield and composition in Simmental cows. For this reason a total of eight Simmental cows (four nulliparous and four multiparous dairy cows) were randomly assigned to the 4 experimental treatments in Latin square design with 4 cows each. The experimental period lasted 56 days. The cows were feed by basal diet as control, 3, 6 and 12 percentages of whey powders in their daily diets respectively. The result indicated that the feed intake (kg/d) was increased by using different levels of whey powder. Data showed that there were no significant effects between treatments about feed intake compared to the control. The result showed that the milk protein percentage was increased none significantly by whey powder compared to the control. Milk fat induced and percentage milk protein improved as a result of whey powder supplementation. Data from current study indicate that the milk lactose, milk non-fat solids and milk total solids values in the treatments are none significantly different. As result revealed milk somatic cell increased when cows were fed by different levels of whey powder and their number increased with increasing consumption of whey powder. The presented results in this study showed that Milk urea nitrogen had decreased by whey powder, but Milk urea had tended to increase significantly (P=0.05). It seems that using different levels of whey powder could positive effects on feed intake, milk yield and its composition on Holstein dairy cows. [ABSTRACT FROM AUTHOR]

Cost‐effective and high‐performance electrocatalysts for oxygen reduction reactions (ORR) are needed for many energy storage and conversion devices. Here, we demonstrate that whey powder, a major by‐product in the dairy industry, can be used as a sustainable precursor to produce heteroatom doped carbon electrocatalysts for ORR. Rich N and S compounds in whey powders can generate abundant catalytic active sites. However, these sites are not easily accessible by reactants of ORR. A dual‐template method was used to create a hierarchically and interconnected porous structure with micropores created by ZnCl2 and large mesopores generated by fumed SiO2 particles. At the optimum mass ratio of whey power: ZnCl2 : SiO2 at 1 : 3 : 0.8, the resulting carbon material has a large specific surface area close to 2000 m2 g−1, containing 4.6 at.% of N with 39.7% as pyridinic N. This carbon material shows superior electrocatalytic activity for ORR, with an electron transfer number of 3.88 and a large kinetic limiting current density of 45.40 mA cm−2. They were employed as ORR catalysts to assemble primary zinc‐air batteries, which deliver a power density of 84.1 mW cm−2 and a specific capacity of 779.5 mAh g−1, outperforming batteries constructed using a commercial Pt/C catalyst. Our findings open new opportunities to use an abundant biomaterial, whey powder, to create high‐value‐added carbon electrocatalysts for emerging energy applications. [ABSTRACT FROM AUTHOR]

In this study, the effect of the diets enriched nutritionally with whey powder (WP) on the growth and development of weaned Saanen Goat kids was investigated. For the purpose, 24 kids born in March 2017 and weaned after 5 months and reared for 8 weeks in Adnan Menderes University Agricultural Faculty Research and Application Farm were used. The kids were divided into three groups according to the content of the ration. The kids whose beginning weights were recorded were distributed homogeneously to each group. These groups were labeled as the control group (CG) and the experimental groups which were formed by adding 5% (5%WP) and 10% whey powder (10%WP) to the ration by removing the same amount of feed. The following parameters of the experimental kids were controlled: live weight, body condition score (BCS), body length, chest girth, the height at the withers, and some blood serum indices (total protein, cholesterol, glucose and urea). The differences between the initial and final values of the growth performance parameters in the groups with the best improvement according to the results obtained from the experiment were found to be 2.57 kg in body weight and 6.25 cm in body length in 10%WP group and the body condition score was 0.26 points, wither height 6.06 cm, and chest girth 6.75 cm in the 5%WP group. When the groups in which the best results are observed in blood parameters are considered; in the 5% WP group, the difference between the initial and final values were found to be 4.19 mg/dL in glucose and 1.22 g/dL in total protein, while urea 41.06 mg/L and cholesterol were determined to be 58.53 mg/dL in the 10%WP group. In the light of the results obtained, it has been determined that the addition of WP in a certain amount to the ration has a positive effect on the growth and development of the kids. As a result of the study, the addition of 5%WP was recommended in the ration to be given during the kid growing period. [ABSTRACT FROM AUTHOR]

This experiment was conducted to evaluate the effects of dietary supplementation of whey powder (WP), Bacillus subtilis (BAS), and their combination (MIX) on growth performance, intestinal morphology, caecal microflora, hepatic gene expression, blood metabolites, and skeletal muscle antioxidant capacity in Japanese quails. A total of 400 one‐day‐old Japanese quails were randomly distributed to 20‐floor pens (4 dietary treatments, 5 replications per treatment, 20 birds per pen). The birds were fed a basal diet (control, CON) or the basal diet supplemented with 40 g/kg WP, 1 g/kg BAS probiotic or 40 g/kg WP plus 1 g/kg BAS probiotic for five weeks. Feed intake was not affected by the treatments at any stage of the trial. However, the WP, BAS, and MIX feed had better weight gain and feed conversion ratio compared to the CON during the entire production period (day 1–35; p <.05). Feeding the WP, BAS, and MIX diets caused no significant difference in morphometric measures in the duodenum, jejunum, and ileum other than the villus height to crypt depth ratio in the ileum (p <.05). The expression of insulin‐like growth factor‐1 (IGF‐1) and growth hormone genes was highly upregulated in the liver of the birds fed the MIX diet (p <.05). Feeding birds with the diets containing WP, BAS, and MIX increased the population of caecal lactic acid bacteria and reduced serum cholesterol concentration compared to the CON diet (p <.05). Likewise, the tested feed additives increased superoxide dismutase and glutathione peroxidase enzyme activities in the thigh muscle (p <.05). No synergistic effect was found between WP and BAS in studied parameters other than IGF‐1 gene expression. Improved growth performance of Japanese quails by feeding the WP, BAS, and the MIX feed could be linked to improved absorptive capacity of the small intestine as well as over‐expression of anabolic growth factors. In conclusion, WP with or without BAS could be considered as a beneficial dietary supplement to enhance productive performance, gut functionality, and antioxidant capacity of Japanese quail. [ABSTRACT FROM AUTHOR]