hydrolyzed whey

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• Whey protein — is the collection of globular proteins that can be isolated from whey, a by product of cheese manufactured from cow s milk. It is typically a mixture of beta lactoglobulin ( 65%), alpha lactalbumin ( 25%), and serum albumin ( 8%), which are… …   Wikipedia

• Hydrolyzed vegetable protein — Hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in… …   Wikipedia

• Davisco Foods International — Davisco Foods International, Inc. Industry Dairy Founded 1943 Headquarters HQ in Le Sueur, Minnesota; manufacturing facilities around the U.S., sales offices in China, Mexico, Switzerland and the US Key people Mark Davis, CEO Products …   Wikipedia

• Infant formula — An infant being fed from a baby bottle. Infant formula is a manufactured food designed and marketed for feeding to babies and infants under 12 months of age, usually prepared for bottle feeding or cup feeding from powder (mixed with water) or… …   Wikipedia

• protein — proteinaceous /proh tee nay sheuhs, tee i nay /, proteinic, proteinous, adj. /proh teen, tee in/, n. 1. Biochem. any of numerous, highly varied organic molecules constituting a large portion of the mass of every life form and necessary in the… …   Universalium

• dairy product — Introduction        milk and any of the foods made from milk, including butter, cheese, ice cream, yogurt, and condensed and dried milk.       Milk has been used by humans since the beginning of recorded time to provide both fresh and storable… …   Universalium

• Milk allergy — Classification and external resources A glass of pasteurized cow milk. ICD 9 995.3 …   Wikipedia

• C12H22O11 — lactose lac tose (l[a^]k t[=o]s ), n. 1. (Physiol. Chem.) The main sugar present in milk, called also {sugar of milk} or {milk sugar}. When isolated pure it is obtained crystalline; it is separable from the whey by evaporation and crystallization …   The Collaborative International Dictionary of English

• lactin — lactose lac tose (l[a^]k t[=o]s ), n. 1. (Physiol. Chem.) The main sugar present in milk, called also {sugar of milk} or {milk sugar}. When isolated pure it is obtained crystalline; it is separable from the whey by evaporation and crystallization …   The Collaborative International Dictionary of English

• lactose — lac tose (l[a^]k t[=o]s ), n. 1. (Physiol. Chem.) The main sugar present in milk, called also {sugar of milk} or {milk sugar}. When isolated pure it is obtained crystalline; it is separable from the whey by evaporation and crystallization. It is… …   The Collaborative International Dictionary of English

• milk sugar — lactose lac tose (l[a^]k t[=o]s ), n. 1. (Physiol. Chem.) The main sugar present in milk, called also {sugar of milk} or {milk sugar}. When isolated pure it is obtained crystalline; it is separable from the whey by evaporation and crystallization …   The Collaborative International Dictionary of English