References

All of the information provided on this Web site is based upon published scientific research or links to academic sites. Many sources include textual references. Please refer to the list of references below for additional information.

Cancer and Whey

Dahm, Lori. "Diamond In The Rough." Dairyfield. February 2000:30.

"Soy and whey protein may help prevent breast cancer." Successful Farming. 1 May 2000:56.

Children and Whey

"Cals Food Scientist Puts The Squeeze On Whey For Valuable Proteins." October 1999. University of Wisconsin, Madison. 8 January 2001.

"Fractionation Boosting Fortification Potential of Whey Proteins." Cheese Reporter. 3 March 2000:17.

"Study: whey helps colicky infants." Pediatrics. December 2000.

Whey as Film

"Lactoferrin, A Constituent Of Whey, Found To Protect Meat From Harmful Bacteria." Cheese Reporter. 3 March 2000:16.

Nelson, L.A., N. Fitch. "Evaluation of a Modified Whey Ingredient as a Functional and Nutritional Ingredient in Extruded Breakfast Cereal." Paper presented in 1998 IFT Annual Meeting & FOOD EXPOŽ.

Sothornvit, R., J.M. Krochta. "Whey Protein Molecular Weight Effect on Film Oxygen Permeability and Mechanical Properties." University of California, Davis. 8 January 2001.

Useful Terms

"Alpha-Lactalbumin: a Limiting Factor in Milk Production." Dairynet. 14 June 2001.

"The Benefits of Glutathione (GSH)." The Nutrition Advisor. 18 January 2001. 30 January 2001.

"Cals Food Scientist Puts The Squeeze On Whey For Valuable Proteins." October 1999.University of Wisconsin, Madison. 8 January 2001.

"Campylobacter Infections." 6 April 2000. Centers for Disease Control and Prevention National Center for Infectious Diseases Division of Bacterial and Mycotic Diseases. 1 February 2001.

"Fact Sheet on E. coli." Organic Trade Association. 1 February 2001.

"Fractionation Mechanisms." Brock University. 15 June 2001.

"Glutathione." 22 May 2001. Florida State University. 14 June 2001.

"Lactoferrin." 3 August 1999. DMV International Nutritionals. 14 June 2001.

"Salmonella." McKinley Health Center. 29 September 2000. University of Illinois, Urbana-Champaign. 1 February 2001.

"Salmonella Infections in the Child Care Setting." January 1997. Center for Disease Control and Prevention. 14 June 2001.

Shugarman, Alan E. M.S., R.D. "Protein Products: Sorting Them Out." 16 April 2001. Female Muscle. 15 June 2001.

Watson, Christine J. "The Beta-lactoglobulin Gene and its Transcriptional Regulation." October 1996. Biology of the Mammary Gland. 15 June 2001.
 

Terms

Alpha-lactalbumin: A calcium-binding major whey protein in milk and is specifically produced in the mammary epithelial cells only during lactation. This protein plays an essential role in milk synthesis. It enhances calcium absorption and is one of the few proteins that remains clear when heated pasteurization temperatures. Adding it to boxed juice could raise the nutritional value for children by supplying protein and calcium.
http://traill.outreach.uiuc.edu/dairynet/paperDisplay.cfm?ContentID=323

Beta-lactoglobulin: Found in the milk of a wide variety of species including dogs and dolphins and is the major whey protein in the milk of ruminants. It is not, however, present in the milk of mice and humans and is a cause of allergy in human infants fed on cow's formula milk. The function of BLG is not clear although it is similar in structure to retinol-binding protein and lipocalycins, suggesting that BLG may have a role in the transport of fatty acids and vitamin A.
http://mammary.nih.gov/reviews/gene_expression/Watson001/

Blood serum albumin: A highly nutritional source of all nine essential amino acids. Research shows that BSA helps infection fighting white blood cells called "T-cells", thus increasing their numbers and antioxidant activity in immunocompromised patients.
http://www.carbery.com/products/food-ingredients/bsa.html

Campylobacter: A group of spiral-shaped bacteria that can cause disease in humans and animals. Campylobacter is the most common bacterial cause of diarrheal illness in the United States. Virtually all cases occur as isolated, sporadic events, not as a part of large outbreaks. Campylobacter infection can be spread through contaminated food or drink, especially drinking contaminated water and unpasteurized milk.
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/campylobacter_g.htm

E.coli: (Escherichia coli) are bacteria that normally live in the intestines of animals, including humans. In fact, the presence of E. coli and other kinds of bacteria within our intestines is necessary to help the human body develop properly and to remain healthy. There are approximately 100 strains of E. coli, most of which are beneficial.
www.doh.wa.gov/Topics/ecoli.htm

Fractionation: Formation of a variety of substances from an initially homogeneous, single parent material. Any mechanism which accomplishes this is a fractionation or differentiation mechanism. Every fractionation mechanism involves the migration or transport of atoms of a particular element relative to other elements, resulting in different bulk compositions formed from a single starting product.
http://www.brocku.ca/earthsciences/people/gfinn/petrology/fract.htm

Glutathione: A tripeptide made up the amino acids gamma-glutamic acid, cysteine, and glycine. The primary biological function of glutathione is to act as a non-enzymatic reducing agent to help keep cysteine thiol side chains in a reduced state on the surface of proteins. Glutathione is also used to prevent oxidative stress in most cells and helps to trap free radicals that can damage DNA and RNA. There is a direct correlation with the speed of aging and the reduction of glutathione concentrations in intracellular fluids. As individuals grow older, glutathione levels drop, and the ability to detoxify free radicals decreases.
http://micro.magnet.fsu.edu/aminoacids/pages/glutathione.html

Hydrolysate: Usually a whey protein isolate (88% protein or greater) that has been hydrolysed enzymatically (some of the amino acid peptide bonds have been broken to make shorter chains of amino acids and some free amino acids).
http://www.femalemuscle.com/nutrition/alans1.html

Immunoglobulins: The immunoglobulins are a complex group of proteins that make a significant contribution to the protein content as well as exerting an important immunological function, especially in colostrum. http://www.fst.ohio-state.edu/People/HARPER/Functional-foods/Milk%20Components/Immunoglobulins.htm

Lactoferrin: A versatile, bioactive milk protein that plays an important role in the immune system response and helps protect the body against infections. Besides the stimulation of the immune system, scientific studies have revealed that lactoferrin also prevents the growth of pathogens, exerts antibacterial and antiviral properties, controls cell and tissue damage caused by oxidation, and facilitates iron transport. http://www.lfplus.com/

Proteose-peptone: This fraction of milk has been defined as those proteins that remain in solution after milk hasbeen heated at 95C for 20 minutes and then acidified to pH 4.7. These proteins are precipitated by 12% trichloroacetic acid. This fraction can be divided into 4 major components while other minor components are recognized. Proteose peptone component 3 is found only in whey and is not associated with casein. This protein contains over 17% carbohydrate and has a molecular weight of 20,000. Antibody to proteose peptone component 3 will cross react with fat globule membrane and it has been suggested that this component is of membrane origin. http://class.fst.ohio-state.edu/FST822/lectures/Milk2.htm

Salmonella: A group of bacteria are a common cause of diarrheal illness among persons in the United States. These bacteria are often found in the digestive tract of a variety of animals as well as humans. Persons with salmonella infections often experience fever, stomach cramps, nausea and vomiting in addition to diarrhea. Most persons are believed to have acquired their infections from contaminated food. www.cdc.gov/ncidod/dbmd/diseaseinfo/salmonellosis_g.htm