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Whey (other)
Whey is the liquid remaining after milk has been curdling, curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like Cheddar cheese, cheddar or Swiss-type cheeses, Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of Beta-lactoglobulin, β-lactoglobulin (48%–58%), Α-Lactalbumin, α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins. Composition Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. The carbohydrates are mainly lactose. The pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soured Milk Whey
Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as ''Lactobacillus''. Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer amount of time. Examples Dairy products produced by souring include: Clabber, Cheese, ''Crème fraîche'', Cultured buttermilk, Curd, ''Filmjölk'', ''Kefir'', ''Paneer'', ''Smetana'', Soured milk, Sour cream, and Yogurt. Grain products include: Idli, Sourdough, and Sour mash. Others foods produced by souring include: ''Ceviche'', ''Kinilaw'', and Key lime pie. See also * Fermented milk products * Food preservation * Marination Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acid
In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequence of database operations that satisfies the ACID properties (which can be perceived as a single logical operation on the data) is called a ''transaction''. For example, a transfer of funds from one bank account to another, even involving multiple changes such as debiting one account and crediting another, is a single transaction. In 1983, Andreas Reuter and Theo Härder coined the acronym ''ACID'', building on earlier work by Jim Gray who named atomicity, consistency, and durability, but not isolation, when characterizing the transaction concept. These four properties are the major guarantees of the transaction paradigm, which has influenced many aspects of development in database systems. According to Gray and Reuter, the IBM Informa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycomacropeptide
Glycomacropeptide (GMP) is a glycosolated peptide formed during Rennet, renneting as a fragment of sweet whey. Acid whey from yogurt or curdling cheese without the use of rennet does not contain GMP. The unglycosolated form is known as caseinomacropeptide or CMP. Both forms exist in roughly similar amounts in whey. Together GMP and CMP make up 20-25% of whey protein. This makes them the third largest fraction of Whey Protein Isolate, whey protein isolate, after alpha-lactalbumin and beta-lactoglobulin. GMP is formed when the casein micelle that encapsulates milk protein is cleaved by the enzyme chymosin. The 64 terminal polypeptides of Kappa-casein are removed by the enzyme to create GMP. The remaining peptides form para-kappa-casein.{{cite journal , last1=Córdova , first1=Dávalos , title=Glycomacropeptide Bioactivity and Health: A Review Highlighting Action Mechanisms and Signaling Pathways , journal=Nutrients , date=March 11, 2019 , volume=11 , issue=3 , page=598 , doi=10.3390/n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beta-lactoglobulin
β-Lactoglobulin (BLG) is the major whey protein of cow and sheep's milk (~3 g/L), and is also present in many other mammalian species; a notable exception being humans. Its structure, properties and biological role have been reviewed many times. BLG is considered to be a milk allergen. Function The major protein in whey is β-lactoglobulin, followed by α-lactalbumin (β-lactoglobulin ≈ 65%, α-lactalbumin ≈ 25%, serum albumin ≈ 8%, other ≈ 2%). β-lactoglobulin is a lipocalin protein, and can bind many hydrophobic molecules, suggesting a role in their transport. β-lactoglobulin has also been shown to be able to bind iron via siderophores and thus might have a role in combating pathogens. Upon ingestion BLG is able to shuttle complexed iron into human immune cells, thereby providing micronutrition to these cells and participating in immune tolerance. A homologue of β-lactoglobulin is lacking in human breast milk. Structure S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpha-lactalbumin
Lactalbumin, alpha-, also known as LALBA, is a protein that in humans is encoded by the ''LALBA'' gene. Overview α-Lactalbumin is a protein that regulates the production of lactose in the milk of almost all mammalian species. In primates, alpha-lactalbumin expression is upregulated in response to the hormone prolactin and increases the production of lactose. α-Lactalbumin forms the regulatory subunit of the lactose synthase (LS) heterodimer and β-1,4-galactosyltransferase (beta4Gal-T1) forms the catalytic component. Together, these proteins enable LS to produce lactose by transferring galactose moieties to glucose. As a multimer, alpha-lactalbumin strongly binds calcium and zinc ions and may possess bactericidal or antitumor activity. A folding variant of human alpha-lactalbumin that may form in acidic environments such as the stomach, called HAMLET, probably induces apoptosis in tumor and immature cells. The corresponding folding dynamics of alpha-lactalbumin is thus hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proteins
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residues ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compound Feed
Animal feed is food given to domestic animals, especially livestock, in the course of animal husbandry. There are two basic types: fodder and forage. Used alone, the word ''feed'' more often refers to fodder. Animal feed is an important input to animal agriculture, and is frequently the main cost of the raising or keeping of animals. Farms typically try to reduce cost for this food, by growing their own, grazing animals, or supplementing expensive feeds with substitutes, such as food waste like spent grain from beer brewing. Animal wellbeing is highly dependent on feed that reflects a well balanced nutrition. Some modern agricultural practices, such as fattening cows on grains or in feed lots, have detrimental effects on the environment and animals. For example, increased corn or other grain in feed for cows, makes their microbiomes more acidic weakening their immune systems and making cows a more likely vector for E.coli. While other feeding practices can improve animal impact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brunost
Brunost ("brown cheese") is a common Norwegian name for mysost ("whey cheese"; da, myseost; sv, mesost; fi, mesjuusto; is, mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to just refer to the Gudbrandsdalsost ("Gudbrandsdal Cheese") type, which is the most popular variety. Brunost is primarily produced in Norway and is popular both there and South Korea. It is regarded as one of the country's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage. History Boiling down whey 10:1 to create a brown, cheesy spread (such as the Norwegian prim and Swedish messmör) has been common in the Scandinavian countries for at least 2,500 years. An archeological find from September 2016 in central Jutland has determined that a cheese residue on pottery from circa 650 B.C.E. is a type of cheese, probably brunost. However, the creation of the modern, firm, fatty brunost i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some fresh che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey Cheese
Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product. There are two fundamentally different products made of whey and called whey cheese: * Albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid: ricotta, mizithra, and so on. * Norwegian brown cheeses, made by boiling down the whey to concentrate the sugar, and consisting primarily of caramelized milk sugar: mysost and the like. Since these are not primarily made of coagulated milk proteins, they are technically not cheese. Cheese and whey cheese are distinct categories in the Codex Alimentarius. In the appellation system of the European Union, protected whey cheeses are included in class 1.4 for other products of animal orig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denaturation (biochemistry)
In biochemistry, denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure, and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation or heat. If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death. Denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility to aggregation due to the exposure of hydrophobic groups. The loss of solubility as a result of denaturation is called ''coagulation''. Denatured proteins lose their 3D structure and therefore cannot function. Protein folding is key to whether a globular or membrane protein can do its job correctly; it must be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spray Drying
Spray drying is a method of changing a dry powder from a liquid or slurry by rapidly drying with a hot gas. This is the preferred method of drying of many thermally-sensitive materials such as foods and pharmaceuticals, or materials which may require extremely consistent, fine particle size. Air is the heated drying medium; however, if the liquid is a flammable solvent such as ethanol or the product is oxygen-sensitive then nitrogen is used. All spray dryers use some type of atomizer or spray nozzle to disperse the liquid or slurry into a controlled drop size spray. The most common of these are rotary disk and single-fluid high pressure swirl nozzles. Atomizer wheels are known to provide broader particle size distribution, but both methods allow for consistent distribution of particle size. Alternatively, for some applications two-fluid or ultrasonic nozzles are used. Depending on the process requirements, drop sizes from 10 to 500 μm can be achieved with the appropriate cho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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