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The Real Estate (Regulation and Development) Act, 2016 is an Act of the Parliament of India which seeks to protect home-buyers as well as help boost investments in the real estate industry. The Act establishes a Real Estate Regulatory Authority (RERA) in each state for regulation of the real estate sector and also acts as an adjudicating body ...
Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. [2] The carbohydrates are mainly lactose. The proteins are known as lactalbumin. Whey also contains some minerals. [3]
There is evidence that whey protein is more bio-available than casein or soy protein. [17] [18] Whey protein is commonly marketed as a dietary supplement, typically sold in powdered form for mixing into beverages. [19] Whey protein is also commonly used as a thickener to improve texture and decrease syneresis in many types of yogurt.
For bodybuilders, whey protein provides amino acids used to aid in muscle recovery. [15] Whey protein is derived from the process of making cheese from milk. There are three types of whey protein: whey concentrate, whey isolate, and whey hydrolysate. Whey concentrate is 29–89% protein by weight whereas whey isolate is 90%+ protein by weight.
Today, India is largely self-sufficient in milk production. [68] [69] Until the country's independence in 1947, dairy production and trade were almost entirely in the household sector. Isolated attempts at forming milk production co-operatives were made in the 1930s and 1940s, but this was successful only after independence. [70]
Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as "any complete milk protein ( casein plus lactalbumin ) concentrate that is 40 percent or more protein by weight."
[1] It is a popular ingredient in North Indian cuisine. Chhena is like paneer, except some whey is left and the mixture is beaten thoroughly until it becomes soft, of smooth consistency, and malleable but firm. It is popular in eastern India and Bangladesh. Chhena poda is a roasted, sweetened and tightly packed Chhena.
Because the proteins remain suspended in whey, remaining when caseins coagulate into curds, they are collectively known as whey proteins. Lactoglobulin is the most common whey protein by a large margin. [21] The ratio of caseins to whey proteins varies greatly between species; for example, it is 82:18 in cows and around 32:68 in humans. [96]