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• W2890972995 abstract "One of the most common industrial applications for whey protein is in infant formula (IF) as a source of essential amino acids and other nutrients. While breast milk is considered the optimal source of nutrition for an infant, it is not always a viable option and IF can provide a suitable alternative. Whey protein is used to adjust the whey protein:casein level of bovine milk-based 1st stage formulas from a ratio of 20:80 to mimic that of human breast milk, i.e., 60:40. Human milk has many functions in addition to nutrition which include immune response, reduction in acute/chronic diseases, and allergic responses. IF manufacturers attempt to incorporate these biological functions into formulations through enriched whey ingredients, whereby the physiological characteristics of their constituents (e.g., major and minor proteins, enzymes, growth factors, cytokines, and oligosaccharides) determine the type and level used. Consequently, the inclusion of any whey protein ingredient (e.g., α-lactalbumin (α-La) and/or lactoferrin (Lf)) into IF requires understanding of complex interactions with other nutrients and ionic species to ensure in-process stability during heating, emulsification, concentration, and drying. It is clear that the thermal history of whey protein ingredients has a direct impact on the physicochemical behavior of liquid IF formulations during processing with β-lactoglobulin (β-Lg) having a modulating role. Ultimately, nutritional and functional properties of whey protein-based ingredients have an important function in ensuring the quality of an IF." @default.
• W2890972995 created "2018-09-27" @default.
• W2890972995 creator A5004654005 @default.
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• W2890972995 creator A5019555983 @default.
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• W2890972995 creator A5081478964 @default.
• W2890972995 date "2019-01-01" @default.
• W2890972995 modified "2023-10-01" @default.
• W2890972995 title "Whey Proteins in Infant Formula" @default.
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