Whey

The liquid components of milk that remain after the CASEIN, fat, and fat soluble components have been removed. It is also a byproduct of cheese… (More)
National Institutes of Health

Topic mentions per year

Topic mentions per year

1995-2011
012319952011

Papers overview

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2011
2011
A straightforward method for the separation of milk fat globule membrane (MFGM) and production of fat-free whey protein… (More)
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2011
2011
Whey fat has a relatively high level of unsaturated fatty acids, and as such, whey products with a high fat content are… (More)
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2011
2011
OBJECTIVES To estimate Calcium and Phosphorus withdrawal from hydroxyapatite in the presence of bovine milk and human milk from… (More)
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2009
2009
Whey is the inevitable by-product of cheese production. Whey can be incorporated into a variety of foods, but little has been… (More)
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2009
2009
An online visible-near-infrared sensor was used to monitor the course of syneresis during cheesemaking with the purpose of… (More)
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2005
2005
In this paper, a process for the stable production of low allergenicity hydrolysates is presented. Whey protein was hydrolysed at… (More)
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2005
2005
Selected callus cultures ofAjuga reptans produce anthocyanins in the dark on Murashige-Skoog medium with sucrose as carbon source… (More)
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2004
2004
Investigations have been carried out on lactic acid production by Lactobacillus helveticus CNRZ 303 in whey ultrafiltrate… (More)
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1995
1995
A study was conducted to evaluate the lactational response of high producing cows to diets supplemented with fat that contained… (More)
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