5000 BCE. Yogurt is made from milk that has been cultured, which means that special bacteria has been added to it, and it has been fermented. Strained yogurt is made by separating the liquid in the yogurt — whey — and reserving the rest of the yogurt, which will now have less ...
Traditionally, cheesecloth was most often used to separate the solid cheese curds from the liquid whey in cheesemaking. Cheesecloths allowed the whey to pass through the fabric and held the solids together to form the cheese. Over the years, more uses for cheesecloth were discovered and now it...
Greek yogurtis made by straining excess liquid and whey from yogurt, resulting in a thick and creamy texture. With the whey removed, Greek yogurt ends up with a lower lactose content than regular yogurt, making it easier to digest for those with lactose sensitivities. Greek yogurt typically co...
Hemp protein powder contains all nine essential amino acids, making it a complete protein source that’s a good option forvegans and vegetarians, or those withdairy allergies, as other types of protein powder (whey) are derived from cow’s milk. As a result, it’s easily digestible and doe...
Powdered whey proteins used in sport environments are typically consumed through drink, shakes, tablets, and bars enriched with PBC, the latter being usually very well tolerated by consumers with almost no collateral effects (Bagwe et al., 2015). As reported by Silva et al. (2019), the ...
This is a significant advantage over the parental LGG strain, as this strain is Lac− and therefore would not be useful for a starter culture. (3) A Lac+ version of LGG is useful for treating lactose intolerance when provided as an additive (or starter culture) to yogurt, milk/whey ...
The present invention also relates to a process for preparing one or more bioactive peptides from a protein, the process comprising the steps of: a) exposing a whey or soy protein in a solution to at least one cycle of microwave irradiation to produce a microwave treated whey or soy protein...
The substrate, i.e., lactose, required for the process, may be obtained from various sources known in the art. In some embodiments, the lactose is manufactured from milk (e.g., bovine edible lactose) or from milk products (e.g., whey) using multiple combinations of enzymatic and purifica...
The present inventors have developed methods for preparing and packaging a new strain ofL. casei, designated KE01. This new strain ofL. caseiwas originally from a traditional fermented yogurt-like Asian dairy product by the present inventor. Subsequently, the present inventor characterized the isolate...
43. The nutritional composition of claim 40 wherein said nutritional composition further comprises at least one macronutrient selected from the group consisting of coconut oil, soy oil, canola oil, monoglycerides, diglycerides, triglycerides, glucose, edible lactose, electrodialysed whey, electrodialysed ...