Pretreated Whey Research Articles

Advancements in Polyhydroxyalkanoates (PHA) Production via Fermentation

Polyhydroxyalkanoates (PHA) have emerged as promising biopolymers due to their biodegradability and potential to replace conventional plastics. This review paper provides an overview of PHA production through fermentation, with a specific focus on utilizing whey as a cost-effective substrate. The paper highlights the importance of microorganism selection, whey pre-treatment requirements, recycling waste streams, PHA purification techniques, and the influence of PHA monomer composition on product properties. By addressing these key aspects, this review aims to contribute to the development of economically viable and environmentally friendly PHA production processes

Synthesis of bacterial cellulose by Komagataeibacter rhaeticus MSCL 1463 on whey.

Production costs of bacterial cellulose (BC) can be reduced using alternative fermentation media, e. g., various agricultural by-products including whey. This study focuses on whey as an alternative growth medium for BC production by Komagataeibacter rhaeticus MSCL 1463. It was shown that the highest BC production on whey was 1.95 ± 0.15g/L, which is approximately 40-50% lower that BC production on standard HS media with glucose. It was also confirmed that K.rhaeticus MSCL 1463 can utilise both lactose and galactose as the sole C source in the modified HS medium. Different whey pre-treatment methods showed that the highest BC synthesis with K.rhaeticus MSCL 1463 was achieved in undiluted whey after standard pre-treatment procedure. Moreover, BC yield from substrate on whey was significantly higher (34.33 ± 1.21%) compared to the HS medium (16.56 ± 0.64%), which shows that whey can be used as a potential fermentation medium for BC production.

Effect of Acid Whey Pretreatment Using Ultrasonic Disintegration on the Removal of Organic Compounds and Anaerobic Digestion Efficiency.

Acid whey is a by-product of the dairy industry that should be utilized or appropriately neutralized. Anaerobic processes represent a group of prospective methods for whey processing, and a key priority in their development is to improve their technological and economical effectiveness. The present study aimed to determine the effect of ultrasonic disintegration (UD) of acid whey on the course and effectiveness of methane fermentation. The study results demonstrated that extending the UD duration resulted in increased concentrations of dissolved forms of COD and TOC, efficiency of organic matter biodegradation, and CH4 production. The best effects were achieved at 900 s US, including CH4 production of 0.203 ± 0.01 dm3/gCODin. and CH4 content accounting for 70.9 ± 2.8%. Organic compounds were removed with the following efficiencies: COD—78.7 ± 2.1%, TOC—80.2 ± 1.3%, and BOD5—84.1 ± 1.6%. The highest net energy gain of 5.763 Wh was achieved upon UD of 300 s. Extension of UD time had no significant effect on the improvement in the energetic effectiveness of anaerobic digestion. A strong positive correlation was found between COD and TOC concentrations in the dissolved phase and CH4 production yield.

Whey proteins hydrolysis using Alcalase and Flavourzyme

One of the ways to solve the problem of whey utilization is to obtain enzymatic hydrolysates with bioactive properties and reduced antigenicity. A wide range of enzyme preparations are used for whey hydrolysis. The aim of the study was to select the conditions for enzymatic processing of whey protein concentrate to provide the most complete hydrolysis of all basic whey proteins using the most popular proteolytic enzyme preparations for the food industry – Alcalase and Flavourzyme. It was found that the completeness of whey proteins hydrolysis, determined by the yield of soluble and low molecular weight protein, as well as by the disappearance of protein bands on electrophoregrams of the obtained hydrolysates, largely depends on the enzyme preparations dosages and preliminary heat treatment of the substrate. Combined hydrolysis of the pretreated whey protein concentrate with 1% Alcalase and 2% Flavourzyme for 20.5 h at 50°C with stirring allows one to convert about 70% of whey proteins to a stable soluble state, not denatured by heating at 90°C, and 50% of the hydrolyzed protein has a molecular weight of less than 10 kDa. This treatment provides the elimination of the main antigenic whey proteins and obtaining the hydrolysates with a degree of hydrolysis of 36%, determined using the formol titration method.

Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode.

The effect of ultrasonic frequency mode (mono, dual and tri-frequency) and ultrasonic power (0–300 W) on structural properties (intrinsic fluorescence and sulfhydryl content) of whey protein was studied. Emulsions prepared with modified whey protein were used to form the heat-set gels, and the properties of whey protein emulsion gels (WPEG) and their digestion were investigated. The textural and rheological properties of WPEG prepared using whey protein pretreated by mono and dual-frequency ultrasound at the power between 180–240 W were enhanced, while those of WPEG prepared with whey protein pretreated by triple-frequency above the power of 180 W were declined. WPEG prepared using whey protein pretreated by dual-frequency ultrasound (DFU) with the power of 240 W had the highest hardness and storage modulus which were 3.07 and 1.41 times higher than the control. The microstructure of WPEG prepared using DFU pretreated whey protein showed homogeneous and denser networks than those of the control according to the results of confocal laser scanning microscope (CLSM). The modification in the microstructure and properties of the WPEG prepared using DFU pretreated whey protein delayed the protein disintegration during the first 30 min of gastric digestion when compared with control. Whereas the release rate of free amino group of the WPEG prepared using whey protein modified by ultrasonic pretreatment increased during the intestinal phase when compared with that of control. The results indicated that using dual-frequency ultrasound to modify whey protein is more efficient in improving the properties of WPEG, and ultrasonic power should be considered during the application of ultrasound pretreatment in producing protein gels. The fine network of WPEG prepared with whey protein pretreated by ultrasound resulted in better hardness and storage modulus. Partially unfolding of the protein induced by ultrasound pretreatment might make the whey protein more susceptible to the digestive enzyme. Our results could provide new insights for using ultrasound as the potential processing tool on designing specific protein emulsion gels as the delivery system for nutrients.

Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation

Various biotechnological approaches have been employed to convert food waste into value-added bioproducts through fermentation processes. Whey, a major waste generated by dairy industries, is considered an important environmental pollutant due to its massive production and high organic content. The purpose of this study is to investigate the effect of different fermentation parameters in simultaneous hydrolysis and fermentation (SHF) of whey for pigment production with Monascus purpureus. The submerged culture fermentation parameters optimized were type and pretreatment of whey, pH, inoculation ratio, substrate concentration and monosodium glutamate (MSG) concentration. Demineralized (DM), deproteinized (DP), and raw whey (W) powders were used as a substrate for pigment production by simultaneous hydrolysis and fermentation (SHF). The maximum red pigment production was obtained as 38.4 UA510 nm (absorbance units) at the optimized condition of SHF. Optimal conditions of SHF were 2% (v/v) inoculation ratio, 75 g/L of lactose as carbon source, 25 g/L of MSG as nitrogen source, and fermentation medium pH of 7.0. The specific growth rate of M. purpureus on whey and the maximum pigment production yield values were 0.023 h−1 and 4.55 UAd−1, respectively. This study is the first in the literature to show that DM whey is a sustainable substrate in the fermentation process of the M. purpureus red pigment.

Production of bacterial cellulose from whey-current state and prospects.

Bacterial cellulose (BC) is a biopolymer with a wide range of potential applications starting from the food industry and biomedicine to electronics and cosmetics. Despite that, BC industrial production to date still is associated with certain difficulties. One of them is the high cost of growth media, which can reach up to 30% of production costs. To decrease production costs, use of industrial and agricultural by-products, including whey, as alternative growth media has been reported. Whey, as the main high-volume by-product of dairy industry, which is known for its low valorisation opportunities and negative environmental impact, can nevertheless be considered as an alternative growth medium for BC production. To date, several studies aimed at evaluating BC production on whey and lactose substrates have been reported, but they are still insufficient. Reviews of them showed that, in general, BC production on untreated whey- and lactose-containing media was lower than that on the standard medium. However, some wild and recombinant strains have been reported to produce BC on whey as good as the standard medium. Enzymatic and acidic pre-treatment of whey significantly enhanced BC yield. Changes in the microstructure of BC obtained from whey were also recognised, which should be considered regarding the impact on physical properties of the desired BC product. This mini-review indicates that currently whey can be recognised as quite a problematic alternative growth substrate for industrial BC production; however, further extensive studies may improve the prospects in both the search for a cheap alternative growth substrate for industrial BC production and valorisation of whey. KEY POINTS: • Whey is a by-product in which valorisation is still challenging. • Whey can be used for bacterial cellulose (BC) production. • BC yield and properties vary upon cultivation conditions and producer strains.

A sustainable mixotrophic microalgae cultivation from dairy wastes for carbon credit, bioremediation and lucrative biofuels

Globally, high CO2-emitting dairy industry obligated to treat waste and improve its carbon-footprints. Mixotrophic cultivation strategy (MCS) of microalgae enables to treat dairy wastes and mitigate CO2 for sustainable dairy economy. This study developed a biochemical process for organic whey with minimum dilution to avoid environmental burden. To make whey suitable for algae cultivation, it was pre-treated to remove polymers, unwanted solid fractions, opacity, and organic and inorganic overloads via acid hydrolysis, chemical flocculation and struvite formations with lowest dilution possible. 40% pretreated whey was most productive for biomass and lipid fractions respectively 4.54 and 1.80 gl−1 with daily productivities 0.50 and 0.20 gl-1d-1, however 25% to reach adequate treatment. Overall, biochemical treatment was effective to remove respectively 99.7 and 91–100% of organic and inorganic pollutants, however algal treatment alone exhibited maximum 92.6 and 48.5–98.4% removals from both treatment ratios which is promising finding of this work.

Reducing antigenicity of bovine whey proteins by Kluyveromyces marxianus fermentation combined with ultrasound treatment

This work investigated the reduction of bovine whey proteins antigenicity by ultrasonic pretreatment and microbial fermentation. Firstly, bovine whey proteins was pretreated by ultrasonic techniques, and its secondary structure was detected by circular dichroism. The pretreated whey proteins was used as the fermentation substrate by Kluyveromyces marxianus for microbial transformation. The single factor design and Box-Behnken Design (BBD) were carried out with the aim to optimize culture temperature, initial pH, inoculum volume and rotation speed. After optimization process, culture temperature, initial pH, inoculum volume and rotation speed were determined. Under culture temperature 35 °C, pH 7.25, inoculum level 10% and shaking speed 150 rpm, the α-LA and β-LG antigenicity in bovine whey proteins were reduced by 29% and 53%, respectively. The findings showed that combined with microbial fermentation for hydrolysis of whey proteins, ultrasonic pretreatment can be used in order to produce hypoallergenic bovine whey proteins.

Enhancing the recovery of whey proteins based on application of ultrasound in ultrafiltration and spray drying

Improvements in the membrane separation of whey and subsequent spray drying for the recovery of Whey Protein Concentrate (WPC) have been investigated in the present work. Initially, ultrasonic pretreatment of whey was performed to reduce the microbial contamination and possibly improve the membrane separation based on inducing changes in the whey proteins. Studies involving the effect of important parameters in the membrane operation such as transmembrane pressure (TMP), type of membrane and molecular weight cutoff (MWCO) on permeate flux established that 10 kDa hydrosart membrane gives maximum permeate flux with minimum fouling at an optimum TMP of 1.2 bar. Studies with ultrasound assisted ultrafiltration established that the fouling was reduced with ultrasound also giving higher permeate flux. Effect of spray drying parameters such as air pressure, aspirator rate (rpm), feed flow rate and dilution on the WPC yield, analysed using SDS-PAGE and Kjeldahl method, has also been investigated. Additionally, the use of ultrasonic nozzle in the spray drying was investigated and the results were compared with pneumatic nozzle. Overall, it was clearly established that pretreatment, membrane characteristics, ultrafiltration operating parameters and spray drying parameters play an important role in deciding the WPC recovery from whey. Significant process intensification benefits were demonstrated to be obtained with the use of ultrasound both in membrane separation and spray drying.

Production of Pha from Whey by Indigenous Microflora and Activated Sludge: Preliminary Investigation

Milk whey was employed to produce polyhydroxyalcanoates (PHA), using as inoculum either whey indigenous microflora or enriched activated sludge deriving from a dairy wastewater treatment plant. The aim of the present study was to test the capability of mixed consortia to produce PHA directly from lactose. The experimental runs demonstrated that milk whey lactose can constitute a cheap carbon source to synthesize PHA in fermentations where the microorganisms are represented by indigenous microorganisms or enriched activated sludge: this result constitutes an evident advantage since whey pre-treatment and aseptic conditions are not required. Tests with commercial whey powder (Molkolac®) and on raw milk whey showed a PHA production around 10 % (by weight on dry biomass).

Simple utilization of lactic acid whey in dairy processing

Abstract The use of ultra-filtered lactic acid whey retentate was investigated for the making of sour cream. The utilization of lactic acid whey is limited due to its special properties, so the logical utilization way is to use it in fermented products. First, we concentrated lactic acid whey collected from cottage cheese making by ultrafiltration (UF), then UF Whey Retentate (UFWR) was added (by 2, 5, and 10%) into fat standardized cream for sour cream making. We investigated the texture and sensory properties of the sour cream samples compared with the industrial products. Generally, we can state that the use of small portion of UF whey retentate did not result noticeable changes and did not reduce the sensory value of sour creams. Higher UF whey retentate addition improved some texture properties of experimental samples, but the summarized evaluation of UFWR addition was not unequivocal. Control samples showed better results. Based on our results, the sample, which contained 5% UF whey retentate, had good texture and acceptable sensory properties. Furthermore, more than 5% UF lactic acid whey retentate (coming from our own ultrafiltration process) resulted remarkably worse sensory properties than the other samples. Further investigation is needed to find the optimal composition and sensory properties of UFWR. Furthermore, we have to perform technological investigation to reach a higher concentration factor using pre-treatment of whey and to avoid the precipitation of whey proteins during the high temperature pasteurization of cream, cream mixed with UFWR or diafiltered whey retentate. We guess that the use of one-stage diafiltration would already decrease the unfavourable sensory properties of lactic acid whey retentate.

Whey cheese: membrane technology to increase yields.

Sweet cheese whey has been used to obtain whey cheese without the addition of milk. Pre-treated whey was concentrated by nanofiltration (NF) at different concentration ratios (2, 2.5 and 2.8) or by reverse osmosis (RO) (2-3 times). After the concentration, whey was acidified with lactic acid until a final pH of 4.6-4.8, and heated to temperatures between 85 and 90 °C. The coagulated fraction (supernatant) was collected and freely drained over 4 h. The cheese-whey yield and protein, fat, lactose and ash recoveries in the final product were calculated. The membrane pre-concentration step caused an increase in the whey-cheese yield. The final composition of products was compared with traditional cheese-whey manufacture products (without membrane concentration). Final cheese yields found were to be between 5 and 19.6%, which are higher than those achieved using the traditional 'Requesón' process.

Fouling behavior and performance of microfiltration membranes for whey treatment in steady and unsteady-state conditions

Whey pretreatment for protein purification is one of the main applications of cross-flow microfiltration before an ultrafiltration process. In this paper, the effects of the operating pressure and crossflow velocity on the membrane performance and the individual resistances in microfiltration of whey for both unsteady and steady-state conditions were investigated for two 0.45 µm mean pore size polymeric membranes, Polyethersulfone (PES) and Polyvinylidene fluoride (PVDF). A laboratory-scale microfiltration setup with a flat rectangular module was used. The Reynolds number and operating pressure showed positive and negative effects on the amount of all resistances, respectively. The dominant effect of the concentration polarization and cake resistances was demonstrated by using a "Resistance-in-Series" model for unsteadystate investigations, which could vary during the filtration time. An empirical model revealed a linear relationship between the Reynolds number and permeate flux and a second-order polynomial relationship between the transmembrane pressure and the permeate flux. This empirical correlation, implemented for the limited range of MF operating parameters tested in this article for whey protein, was validated with experimental data and showed good agreement between calculated and experimental data.

Xanthan production by Xanthomonas campestris using whey permeate medium

Xanthan gum is a polysaccharide that is widely used as stabilizer and thickener with many industrial applications in food industry. Our aim was to estimate the ability of Xanthomonas campestris ATCC 13951 for the production of xanthan gum by using whey as a growth medium, a by-product of dairy industry. X. campestris ATCC 13951 has been studied in batch cultures using a complex medium for the determination of the optimal concentration of glucose, galactose and lactose. In addition, whey was used under various treatment procedures (de-proteinated, partially hydrolyzed by β-lactamase and partially hydrolyzed and de-proteinated) as culture medium, to study the production of xanthan in a 2 l bioreactor with constant stirring and aeration. A production of 28 g/l was obtained when partially hydrolysed β-lactamase was used, which proved to be one of the highest xanthan gum production reported so far. At the same time, an effort has been made for the control and selection of the most appropriate procedure for the preservation of the strain and its use as inoculant in batch cultures, without loss of its viability and its capability of xanthan gum production. The pre-treatment of whey (whey permeate medium hydrolyzed, WPH) was very important for the production of xanthan by the strain X. campestris ATCC 13951 during batch culture conditions in a 2 l bioreactor. Preservation methods such as lyophilization, cryopreservation at various glycerol solution and temperatures have been examined. The results indicated that the best preservation method for the producing strain X. campestris ATCC 13951 was the lyophilization. Taking into account that whey permeate is a low cost by-product of the dairy industry, the production of xanthan achieved under the studied conditions was considered very promising for industrial application.

The role of concentration polarization in ultrafiltration of ovine cheese whey

Ultrafiltration of pretreated whey is assessed in terms of permeation patterns for the membranes M1 (ETNA10PP), M2 (GR61PP) and M3 (GR81PP). Permeation experiments were carried out at different transmembrane pressures and cross-flow velocities, for studying the influence of these operating conditions on permeate fluxes. The modeling of ultrafiltration was performed in terms of permeate fluxes adjusting the resistances-in-series model. The results showed that the M1 allows higher permeate fluxes and displays the conventional pattern of linear variation of permeate fluxes with transmembrane pressure for lower pressures. With membranes M2 there is a linear variation of permeate fluxes with transmembrane pressure in all the pressure range and for the three feed circulation velocities studied. The membrane M3 has the lowest permeate fluxes and shows for the two higher feed circulation velocities (0.94 m/s and 1.23 m/s) a linear variation of permeate fluxes with transmembrane pressure, in all the pressure range studied. The modeling of ultrafiltration allowed to conclude that with the membranes M1, the concentration polarization controls the mass transfer in all the pressure range studied, whereas the resistance due to fouling is the main contributor for lowering the permeate fluxes, with the membranes M2 and M3. Once the membranes M1 allow higher permeate fluxes and better selectivity with a negligible contribution of fouling, in the experimental conditions used, they are more suitable for the ultrafiltration of pretreated ovine cheese whey.

Assessment of hydrolysis of cheese whey and use of hydrolysate for bioproduction of carotenoids by Sporidiobolus salmonicolor CBS 2636

AbstractBACKGROUND: The increasing industrial demand for carotenoids has led to growing interest in their bioproduction. The need to reduce production costs has encouraged the use of low‐cost agroindustrial substrates. In this context, this work studied the pretreatment of Mozzarella cheese whey and the use of the pretreated whey as fermentation medium for the bioproduction of carotenoids by Sporidiobolus salmonicolor CBS 2636.RESULTS: Bioproduction was carried out in an orbital shaker using a 10 mL L−1 inoculum, incubation at 25 °C and a stirring rate of 180 rpm for 120 h in a non‐illuminated environment. The carotenoids were recovered using liquid N2 combined with dimethyl sulfoxide for cell rupture and an acetone/methanol mixture (7:3 v/v) for extraction. The maximum concentration of total carotenoids obtained was 590.4 µg L−1 in a medium with 900 g L−1 cheese whey hydrolysate and 4 g L−1 K2HPO4 at 180 rpm, 25 °C and pH 4.CONCLUSION: The use of enzyme‐hydrolysed cheese whey was more effective in carotenoid bioproduction by S. salmonicolor CBS 2636 than the use of acid‐hydrolysed cheese whey. The concentration of total carotenoids obtained with the enzymatic hydrolysate was six times higher than that obtained with the acid hydrolysate. Copyright © 2009 Society of Chemical Industry

Filtration of Milk Fat Globule Membrane Fragments from Acid Buttermilk Cheese Whey

The proteins and polar lipids present in milk fat globule membrane (MFGM) fragments are gaining attention for their technological and nutritional properties. These MFGM fragments are preferentially enriched in side streams of the dairy industry, like butter serum, buttermilk, and whey. The objective of this study was to recover MFGM fragments from whey by tangential filtration techniques. Acid buttermilk cheese whey was chosen as a source for purification by tangential membrane filtration because it is relatively rich in MFGM-fragments and because casein micelles are absent. Polyethersulfone and cellulose acetate membranes of different pore sizes were evaluated on polar lipid and MFGM-protein retention upon filtration at 40°C. All fractions were analyzed for dry matter, ash, lipids, proteins, reducing sugars, polar lipid content by HPLC, and for the presence of MFGM proteins by sodium dodecyl sulfate-PAGE. A fouling coefficient was calculated. It was found that a thermocalcic aggregation whey pretreatment was very effective in the clarification of the whey, but resulted in low permeate fluxes and high retention of ash and whey proteins. By means of an experimental design, the influence of pH and temperature on the fouling and the retention of polar lipids (and thus MFGM fragments), proteins, and total lipids upon microfiltration with 0.15μM cellulose acetate membrane was investigated. All models were highly significant, and no outliers were observed. By increasing the pH from 4.6 to 7.5, polar lipid retention at 50°C increased from 64 to 98%, whereas fouling of the filtration membrane was minimized. A 3-step diafiltration of acid whey under these conditions resulted in a polar lipid concentration of 6.79g/100g of dry matter. As such, this study shows that tangential filtration techniques are suited for the purification of MFGM fragments.

An insight into the mechanism of protein separation by colloidal gas aphrons (CGA) generated from ionic surfactants

Colloidal gas aphrons (CGA), which are surfactant stabilised microbubbles, have been previously applied for the recovery of proteins from model mixtures and a few studies have demonstrated the potential of these dispersions for the selective recovery of proteins from complex mixtures. However there is a lack of understanding of the mechanism of separation and forces governing the selectivity of the separation. In this paper a mechanistic study is carried out to determine the main factors and forces influencing the selectivity of separation of whey proteins with CGA generated from ionic surfactants. Two different separation strategies were followed: (i) separation of lactoferrin and lactoperoxidase by anionic CGA generated from a solution of sodium bis-(2-ethyl hexyl) sulfosuccinate (AOT); (ii) separation of beta-lactoglobulin by cationic CGA generated from a solution of cetyltrimethylammonium bromide (CTAB). Separation results indicate that electrostatic interactions are the main forces determining the selectivity however these could not completely explain the selectivities obtained following both strategies. Protein-surfactant interactions were studied by measuring the zeta potential changes on individual proteins upon addition of surfactant and at varying pH. Interestingly strongest electrostatic interactions were measured at those pH and surfactant to protein mass ratios which were optimum for protein separation. Effect of surfactant on protein conformation was determined by measuring the change in fluorescence intensity upon addition of surfactant at varying pH. Differences in the fluorescence patterns were detected among proteins which were correlated to differences in their conformational features which could in turn explain their different separation behaviour. The effect of conformation on selectivity was further proven by experiments in which conformational changes were induced by pre-treatment of whey (heating) and by storage at 4 degrees C. Overall it can be concluded that separation of proteins by ionic CGA is driven mainly by electrostatic interactions however conformational features will finally determine the selectivity of the separation with competitive adsorption having also an effect.

Whey Feeding Suppresses the Measurement of Oxidative Stress in Experimental Burn Injury

Burns cause thermal injury to local tissue and trigger systemic acute inflammatory processes, which may lead to multiple distant organ dysfunction. We investigated the protective effect of dietary whey supplementation on distant organs in a rat model. Forty-eight rats were divided into six groups of eight: groups 1 and 2 were the controls, fed a standard diet and a whey-supplemented diet, respectively; groups 3 and 4 were fed a standard diet and subjected to burn injury; and groups 5 and 6 were fed a whey-supplemented diet and subjected to burn injury. We measured the oxidative stress variables, as well as glutathione in the liver and kidney, and histologically examined skin samples obtained 4 h (groups 3 and 5) and 72 h (groups 4 and 6) after burn injury. Glutathione (GSH) levels remained the same in the liver but were slightly elevated in the kidneys after burn injury in the rats fed a standard diet. Whey supplementation caused a significant increase in hepatic GSH levels 4 h after burn injury. Moreover, there was a significant rebound effect in the liver and kidney GSH levels after 72 h and whey supplementation potentiated this effect. Hepatic and renal lipid peroxide levels were also increased 4 h after burn injury in the rats fed a standard diet. Whey supplementation significantly suppressed the burn-induced increase in hepatic and renal lipid peroxide levels. Histological examination revealed that although whey supplementation resulted in decreased subepidermal inflammation, the indicators of wound healing and collagen deposition were not improved. Whey pretreatment suppressed hepatic and renal oxidative stress measurements after experimental burn injury.