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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.
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]
[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.
I think whey protein is relatively an academic or professional words for a reader to understand. I think a good way to link the reader to whey protein is by mentioning one of the products that are made from whey protein, whey protein powder, which people can see on the markets.
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]
From the Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ingredients ...
Proteins for the milk replacer come from different sources; the more favorable and more expensive [40] all milk protein (e.g. whey protein- a by-product of the cheese industry) and alternative proteins including soy, animal plasma and wheat gluten. [39] The ideal levels for fat and protein in milk replacer are 10-28% and 18-30%, respectively. [39]
India: In the 2005–06 National Health Survey, 1.6% of the surveyed population reported never consuming animal products. Veganism was most common in the states of Gujarat (4.9%) and Maharashtra (4.0%).