ArticleFoods (Basel, Switzerland)2024
Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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Who cites it
5 citing papers in PubMed.
- Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.Foods (Basel, Switzerland) · 2026Review
- The association between dietary protein intake and metabolic syndrome: a GRADE-assessed systematic review and meta-analysis of observational studies.Diabetology & metabolic syndrome · 2025Review
- Article
- Strain-specific activation of aspergillic acid biosynthesis in Aspergillus oryzae NRRL 3483.Scientific reports · 2025Article
- A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food.International journal of food science · 2025Review
Corrections and comments
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Authors and funding
5 authors.
Funding
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Abstract
The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor differences likely due to the minimal milk fat protein content, which is nearly absent from SMP. Comparative analysis of WPC-C and WPC-L indicated higher levels of threonine, serine, glutamic acid, and proline in WPC-C but lower levels of tyrosine, phenylalanine, and tryptophan, attributed to the different methods of separation from casein proteins. WPI and WPC-HF originate from similar sweet whey streams but follow divergent processing methods; consequent on this were variations in the levels of all AAs except histidine. The nanofiltration step in D90 production retains its non-protein nitrogen content and affects its AA profile; consequently, D90 consistently exhibited lower AA levels than WPC-C. These findings underscore the significant impact of manufacturing processes on dairy powder AA composition.
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