Search results
Results from the WOW.Com Content Network
Some dog food products differentiate themselves as grain- or carbohydrate-free to offer the consumer an alternative, claiming carbohydrates in pet foods to be fillers with little or no nutritional value. A study published in Nature suggests that domestic dogs' ability to easily metabolize carbohydrates may be a key difference between wolves and ...
Whey comes from the liquid part of milk that’s left over after cheese production. This liquid is processed into different types of whey protein, including whey concentrate and whey isolate.
This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. [4] Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. [5] Sweet whey has a pH greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1. [6]
Hydrolyzed protein is a solution derived from the hydrolysis of a protein into its component amino acids and peptides. While many means of achieving this process exist, the most common method is prolonged heating with hydrochloric acid, [1] sometimes with an enzyme such as pancreatic protease to simulate the naturally occurring hydrolytic process.
Highly hydrolysed whey may be less allergenic than other forms of whey, due to its much smaller and simpler peptide chains. For this reason it is a common constituent in hypoallergenic baby milk formulas and medical foods. [14] Native whey protein is extracted from skim milk, rather than being collected as a byproduct of cheese production. This ...
As of 2018, there are around 470 million pet dogs and around 370 million pet cats. [8] [better source needed] Given the carnivorous diets fed to many pets (especially cats and dogs), involving the consumption of an estimated fifth of the world's meat and fish, the impact of pet-food production on climate change, land-use and other environmental impacts becomes an issue.
Scientific analysis of food and nutrients began during the chemical revolution in the late 18th century. Chemists in the 18th and 19th centuries experimented with different elements and food sources to develop theories of nutrition. [1] Modern nutrition science began in the 1910s as individual micronutrients began to be identified.
But there’s something else printed on the back of most food packaging: several brightly-colored circles or squares that look like some sort of secret code. However, these shapes aren’t an ...