WHEY

AMINO ACIDS

• amino acids are biologically important organic compounds containing amine and carboxylic acids functional groups, usually along with a side chain specific to each amino acid

YOLK

• The yolk in an egg is material of which the primary function is to supply food for the development of the animal embryo.

CHALAZA

• Is a structure inside bird and reptile eggs and plant ovules, it's attaches or suspended

DENATURE

• Is a process which proteins or nucleic acids lose the quaternary structure, tertiary structure and secondary structures which is present in their native state, by application of some external stress or compound such as a strong acid or base.

AMINE GROUP

• are compounds and functional groups that contain a basic nitrogen atom with a lone pair. Amines are formally derivatives of ammonia, wherein one or more hydrogen atoms have been replaced by a substituent such as an alkyl or aryl group.

ALUMIN

• Aluminium or Aluminum is a chemical element in the boron group with symbol Al and atomic number 13. It is a silvery-white, soft, nonmagnetic, ductile metal.

SUSTAINABILITY

• In ecology, sustainability is the capacity to endure; it is how biological systems remain diverse and productive indefinitely. Long-lived and healthy wetlands and forests are examples of sustainable biological systems. In more general terms, sustainability is the endurance of systems and processes

PEPTIDE BOND

• Is a covalent chemical bond formed between two amino acid molecules

COMPLETE PROTIEN

• A complete protein or whole protein is a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals.[1]

INCOMPLETE PROTIEN

• Incomplete Proteins. Plant foods are considered incomplete proteins because they are low or lacking in one or more of the amino acids we need to build cells. Incomplete proteins found in plant foods can be mixed together to make a complete protein.

UHT MILK

• Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization[1] sterilizes food by heating it above 135 °C (275 °F) – the temperature required to kill spores in milk – for 1 to 2 seconds.[2] UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.[2] UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.[3]

CASIEN

• If a glass of milk or a slice of pizza causes swollen lips, hives, or other significant symptoms, you may have an allergy to casein, a protein in milk. Another milk protein associated with food allergies is whey. Some people are allergic to both casein and whey.