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    Home » Keywords: » protein quality

    Items Tagged with 'protein quality'

    ARTICLES

    Blog
    Milk is protein

    Powering dairy growth with protein: weight management

    By engaging with consumers about how dairy foods and beverages are natural sources of high-quality protein, the industry can leverage current consumer attitudes and health trends for a sizable business opportunity.
    Geri Berdak Jeff Zachwieja , PhD
    October 18, 2013

    As part of a health-conscious diet, many consumers perceive protein to be center stage as they strive to manage their weight and maintain a healthy lifestyle. For the dairy industry, the connection of protein to consumers’ needs for weight management can’t be ignored. When combined with its other essential nutrients, delicious taste and convenience, the natural protein found in milk, cheese, yogurt and other dairy-based products lends itself to food options that can help consumers increase their protein intake throughout the day.


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    Blog
    Milk has it all

    Powering dairy growth with protein

    Protein has become an important consideration and today’s consumers have taken a renewed interest in the food and beverage products they purchase and consume.
    Geri Berdak
    October 16, 2013

    More than half (55 percent) of adults say they would like to get more protein in their diet. Consumers also are more aware of protein’s benefits, with 88 percent recognizing that protein helps build muscle, 60 percent agreeing it creates a feeling of fullness and 60 percent indicating a diet high in protein may support weight loss.


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    Sharon Gerdes

    Now is the time to promote a new protein measurement method

    There is a new method for measuring protein quality. It is more scientifically valid because it more accurately reflects the ability of the body to utilize essential amino acids.
    Sharon Gerdes Health and Wellness editor of Dairy Foods
    Sharon Gerdes
    January 18, 2013
    For nearly 20 years, the world had accepted the PDCAAS (Protein Digestibility Corrected Amino Acid Score) as the gold standard for measuring protein quality. The dairy industry has long argued that this method has flaws and limitations.
    Read More
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    Events

    June 14, 2023

    Studies on an Energy-saving Membrane Element: Optum RO

    Broadcasting live from Dairy Foods' Membrane Technology Forum: In this presentation, we will focus on several case studies that assess the amount of bypass flow and power consumption required for the Optum RO element compared to caged and other shelled elements when operated at similar pressure drops and recoveries.

    June 14, 2023

    Generative AI for Membrane Filtration Equipment and Beyond

    Broadcasting live from Dairy Foods' Membrane Technology Forum: This session aims to delve into the concept of Generative AI, exploring its diverse applications within the industrial landscape and across departments.

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    Products

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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