http://geert-hofstede.com/united-kingdom.html [Accessed 22 August 2014]. WHEYHEY. 2013a. Science of WheyHey Protein Icecream [Online]. Available: http://www.wheyhey.co.uk/the-science-of-wheyhey-protein-icecream [Accessed 22 August 2014]. WHEYHEY. 2013b. Whey Hey The Protein Ice Cream [Online]. Available: http://www.wheyhey.co.uk/ [Accessed 22 August 2014]. ZENTRUM‚ D. 2011. Diabetes Statistic in Germany. Deutsches Zentrum. (TheHofstedeCentre‚ 2014) Appendix B 55-64 years: 11.5% (male 3‚621‚110/female
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Workout The reason whey is so popular is the speed at which we digest it. Whey is digested quicker than any other protein source. This makes whey great for post workout because the amino acids quickly feed muscle tissue‚ supporting immediate muscle growth and repair. Whey is the number one ranking protein source on the BV (biological value) chart‚ too. BV rates proteins by their efficiency for generating new body tissue‚ such as muscle tissue. Whey isolate‚ the most pure form of whey protein powder
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Research Update: Benefits of Whey Protein on Muscle Whey protein is a high-quality dairy protein that contains all the amino acids the body requires for muscle protein synthesis. Evidence suggests that whey protein‚ found naturally in milk‚ increases muscle protein synthesis which in combination with resistance exercise can improve body composition. Below are summaries of recent studies that further explain the benefits of whey protein. Whey protein is one of the best sources of branched-chain
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measuring spoons Measuring cup Hot water (1/3 – ½ cup) Plastic or newspaper (to cover table if necessary) Paper for gluing Towels for cleanup Levels Middle School (Use as a demonstration for elementary school) Vocabulary Time Curd‚ Whey‚ Casein‚ Rennin One class period Overview Utilizing renewable resources in the classroom visually illustrates the principles of Green Chemistry. The Milk and Glue activity demonstrates to the students that you can take a renewable resource-milk
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The Bega Cheese started on the Bega Valley on 1850s‚ and expanded to Bega Cooperative Creamery company. The Bega the factory started its butter production on 1900. The company operate as cooperative business‚ create a mutual understanding and cooperate well with the employees that makes the company experienced steady growth and shareholders were encouraged to participate and collaborate to achieve mutual benefits. Bega Cheese has not only provided benefits for its members‚ it has also enhanced
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Membrane Processing MEMBRANEFILTRATION A membrane or‚ more properly‚ a semipermeable membrane‚ is a thin layer of material capable of separating substances when a driving force is applied across the membrane. Membrane filtration enables to separate particles with a diameter smaller than the pore diameter in the membrane from the liquid feed‚ by applying a driving force (pressure) over the membrane. The membrane technology consists principally of Microfiltration (MF)‚ Ultrafiltration
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Cheese lab Introduction Scientists work to create new and improved versions of cheese-curdling enzymes‚ as well as to improve the yields and qualities of cheeses. Modern-day cheese makers want to produce large amounts of high-quality cheese in the most economical way. Purpose ▪ Determine which curdling agent produces cheese the fastest. ▪ Determine which curdling agent produces the most cheese. ▪ Examine numerical data to support predictions. ▪ Examine variables that can
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to the milk and within a short time‚ "curds" and "whey" are produced. Rennet is made up of a group of enzymes‚ such as pepsin and chymosin‚ that break up proteins. Rennet breaks up a milk protein‚ called "casein"‚ into "paracasein". Paracasein combines with the calcium found in milk to form "paracaseinate"‚ which separates out. Milk fat and some water combines with paracaseinate to form curds. The remaining liquid is the whey. After curding‚ the whey is removed and the curds are processed into cheese
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mixture was then slowly heated while being stirred consistently. Once white clumps (curds) were seen the burner was turned off. 5. The filtering apparatus was set up. 6. The mixture was poured into the filtering equipment until all liquid (whey) was separated from the curds. 7. The way was then poured into the sink. 8. Curds were then put back into their original beaker and one spatula of baking soda was put into the mixture. 9. The mixture was stirred and then put on a two pieces of paper
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I like cheese.Cheddar cheese is a relatively hard‚ pale-yellow-to-off-white (unless artificially coloured)‚ sometimes "sharp" (i.e.‚ acidic)-tasting‚ natural cheese. Originating in the English village of Cheddar in Somerset‚[1] cheeses of this style are produced beyond this region and in several countries around the world. Cheddar is the most popular type of cheese in the U.K.‚ accounting for 51 percent of the country’s £1.9 billion annual cheese market;[2] it is also the second-most-popular cheese
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