Biomaterial Database

Use of total whey constituents for human food. 1979

B N Mathur, and K M Shahani

In recent years, utilization of whey has been felt to be an inexorable necessity in view of the current requirements for alleviating environmental pollution as well as using available nutrients for feeding the malnourished segments of human population. Presence of several nutritionally important constituents having excellent functional characteristics enhances opportunities for a wide-range application of whey and whey constituents in the food industry. Technology is being developed to utilize whey for the manufacture of a variety of new food products as well as for the replacement of comparatively costly food ingredients. Various aspects of utilization of whey for human nutrition are described.

UI	MeSH Term	Description	Entries
D007054	Ice Cream	A frozen dairy food made from cream or butterfat, milk, sugar, and flavorings. Frozen custard and French-type ice creams also contain eggs.	Cream, Ice,Creams, Ice,Ice Creams
D007220	Industrial Waste	Worthless, damaged, defective, superfluous or effluent material from industrial operations.	Waste, Industrial,Industrial Wastes,Wastes, Industrial
D007225	Infant Food	Food processed and manufactured for the nutritional health of children in their first year of life.	Food, Infant,Foods, Infant,Infant Foods
D008894	Milk Proteins	The major protein constituents of milk are CASEINS and whey proteins such as LACTALBUMIN and LACTOGLOBULINS. IMMUNOGLOBULINS occur in high concentrations in COLOSTRUM and in relatively lower concentrations in milk. (Singleton and Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed, p554)	Milk Protein,Protein, Milk,Proteins, Milk
D002611	Cheese	A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.	Cheeses
D003470	Culture Media	Any liquid or solid preparation made specifically for the growth, storage, or transport of microorganisms or other types of cells. The variety of media that exist allow for the culturing of specific microorganisms and cell types, such as differential media, selective media, test media, and defined media. Solid media consist of liquid media that have been solidified with an agent such as AGAR or GELATIN.	Media, Culture
D003611	Dairy Products	Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.	Dairy Product,Product, Dairy,Products, Dairy
D003612	Dairying	Production, storage, and distribution of DAIRY PRODUCTS.	Dairy Industry,Dairy Industries,Industries, Dairy,Industry, Dairy
D004044	Dietary Proteins	Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.	Proteins, Dietary,Dietary Protein,Protein, Dietary
D005524	Food Technology	The application of knowledge to the food industry.	Technology, Food,Food Sciences,Food Science,Science, Food,Sciences, Food