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107 results on '"Wilbey, R Andrew"'

9. Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis

Author

Oliveira, Diana, Wilbey, R. Andrew, Grandison, A. S., and Roseiro, Luisa B.

Subjects
Oligosaccharides, Ultrafiltration, Membrane separation, Capillary Electrophoresis, Caprine milk
Abstract

The functional food market is growing rapidly and membrane processing offers several advantages over conventional methods for separation, fractionation and recovery of bioactive components. The aim of the present studywas to select a process that could be implemented easily on an industrial scale for the isolation of natural lactose-derived oligosaccharides (OS) from caprine whey, enabling the development of functional foods for clinical and infant nutrition. The most efficient process was the combination of a pre-treatment to eliminate proteins and fat, using an ultrafiltration (UF) membrane of 25-kDa molecular weight cutoff (MWCO), followed by a tighter UF membrane with 1-kDaMWCO. circa 90% of the carbohydrates recovered in the final retentate were OS. Capillary electrophoresis was used to evaluate the OS profile in this retentate. The combined membrane-processing system is thus a promising technique for obtaining natural concentrated OS from whey.

Published
2014

10. Separation of oligosaccharides from caprine milk whey, prior to prebiotic evaluation

Author

Oliveira, Diana, Wilbey, R. Andrew, Grandison, A. S., Duarte, Luís C., and Roseiro, Luísa

Subjects
food and beverages, Oligosaccharides, Oligosaccharide, Caprine milk
Abstract

Milk oligosaccharides are believed to have beneficial biological properties. Caprine milk has a relatively high concentration of oligosaccharides in comparison with other ruminant milks and has the oligosaccharide profile closest to that of human milk. The first stage in recovering oligosaccharides from caprine milk whey, a by-product of cheese making, was accomplished by ultrafiltration to remove proteins and fat globules, leaving more than 97% of the initial carbohydrates, mainly lactose, in the permeate. The ultrafiltered permeate was further processed using a 1 kDa ‘tight’ ultrafiltration membrane, which retained less than 7% of the remaining lactose. The final retentate was fractionated by preparative scale molecular size exclusion chromatography to yield 28 fractions; oligosaccharide-rich fractions that were suitable for functionality and gut health promotion testing were detected between fractions 9/10 to 16/17. All fractions were evaluated for their oligosaccharide and carbohydrate profiles using three complementary analytical methods.

Published
2012

11. The power to predict

Author

Huerta-Gonzalez, Luis and Wilbey, R Andrew

Subjects
Butter -- Analysis and examination, Dairy industry -- Research, Agricultural industry, Business, Business, international, Food and beverage industries
Abstract

Luis Huerta-Gonzalez and R Andrew Wilbey ran an experiment to see if a laboratory reworker could predict butter behaviour in a full-size system Butter production is linked to cream availability [...]

Published
2000

43. ORIGINAL RESEARCH Effect of temperature and salt on the maturation of white-salted cheese.

Author

Al-Otaibi, Mutlag M. and Wilbey, R. Andrew

Subjects
*CHEESE, *MILK, *LACTIC acid bacteria, *FERMENTATION, *STORAGE, *PROTEOLYTIC enzymes
Abstract

White-salted cheeses were prepared from ultrafiltered (UF) cows’ milk and salted to give final salt-in-moisture (SM) levels of 2.5, 3.2 and 4.0%. The cheeses were stored at 5°C and 10°C for up to 15 weeks. The microflora was dominated by lactic acid bacteria (LAB) but some mould growth was evident within 15 weeks at all SM levels and both temperatures. Levels of water-soluble nitrogen (WSN), attributed to chymosin activity, increased significantly with time, the rate being inversely proportional to the SM level and increasing with storage temperature. Similar effects were noted for trichloroacetic acid-soluble nitrogen (TCA-SN) and free amino acid (FAA) levels, both of which would also be affected by bacterial protease activity. The proteolytic activity was reflected by changes in the hardness and fracturability of the cheeses. [ABSTRACT FROM AUTHOR]

Published
2004
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44. Serpa Cheese: Technological, biochemical and microbiological characterisation of a PDO ewe's milk cheese coagulated with Cynara cardunculus L.

Author

Roseiro, Luisa B., Wilbey, R. Andrew, and Barbosa, Manuela

Abstract

Portugal has a strong tradition of cheesemaking from raw ewe's milk; most of these cheeses are still made on a traditional farmhouse scale. Their production is protected by Protected Designation of Origin (PDO) but the specific biochemical aspects of the majority still need to be characterised. Two different cheesemaking procedures, traditional and semi-industrial, were compared technologically, biochemically and microbiologically. It was observed that, despite the highly significant difference between artisanal and semi-industrial cheeses ($P < 0.001$), both products were within the limits of national regulations for most parameters except maturation temperature, humidity and the value for the maturation index. Although the present study was not fully representative of the region, the results obtained suggest that the specific regulations for Serpa cheese should be revised and that other parameters, such as moisture and salt-in-moisture content, which are very much dependent on the cheesemaking process, should be included in order to characterise better this traditional cheese.

Published
2003

47. Book reviews.

Author

Wilbey, R. Andrew

Subjects
TECHNOLOGY of Cheesemaking, The (Book)
Abstract

Reviews the book `The Technology of Cheesemaking,' edited by Barry A. Law.

Published
2001

48. DR EDWARD GREEN, 1915-2005.

Author

Wilbey, R. Andrew

Subjects
GREEN, Edward
Abstract

The article presents an obituary for Dr. Edward Green, technical director of Scribbans Kemp.

Published
2005

49. Book reviews.

Author

Wilbey, R. Andrew

Subjects
MICROBIOLOGY & Biotechnology of Cheese & Fermented Milks (Book)
Abstract

Reviews the book `Microbiology and Biochemistry of Cheese and Fermented Milks, 2nd edition,' edited by B.A. Law.

Published
1997

50. Book reviews.

Author

Wilbey, R. Andrew

Subjects
ICE Cream (Book)
Abstract

Reviews the book `Ice Cream, 5th Edition,' by Robert T. Marshall and W.S. Arbuckle.

Published
1996
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