Ooooook! Cottage Chz, what can I add?!

[ruthiemax]

i usually use cottage cheese in my oatmeal or low-calorie cereal.

 

[skyflyer231]

Any kind of fruit. I've been eating it recently with frozen strawberries and that's pretty killer.

 

[cure]

2/3 cups original Quaker oatmeal, 1 cup skim milk blended with 25 grams chocalote whey protien. Microwave for 2 minutes. Let it sit so the oatmeal absorbs the milk. Add 1/2 cup cottage chesse and mix it in and microwave for an additional 1 minute.
500 quality calories, that fill you up (well, kill your appetite - lol) and provide the nutrients needed for a good work out

Wouldn't microwaving the whey denature the protein?

 

[GUARDIAN]

Wouldn't microwaving the whey denature the protein?

solution = cook oatmeal in microwave or add hot water to it. As it cools to the point u can eat it without burning your tongue or mouth mix the protein in it. It takes temperatures of about 135 F to denature protein.

 

[silverskyline]

2/3 cups original Quaker oatmeal, 1 cup skim milk blended with 25 grams chocalote whey protien. Microwave for 2 minutes. Let it sit so the oatmeal absorbs the milk. Add 1/2 cup cottage chesse and mix it in and microwave for an additional 1 minute.
500 quality calories, that fill you up (well, kill your appetite - lol) and provide the nutrients needed for a good work out

Great recipe I'll try it before bed tonight.

Every one seems to be suggesting chocolate with it, I'mn ot a chocolate fan but it's 110 percent better than the c chz.

 

[silverskyline]

solution = cook oatmeal in microwave or add hot water to it. As it cools to the point u can eat it without burning your tongue or mouth mix the protein in it. It takes temperatures of about 135 F to denature protein.

You just full of fun facts 8!

I got some good info in this thread

thanks bros.

 

[Powerbuilder333]

solution = cook oatmeal in microwave or add hot water to it. As it cools to the point u can eat it without burning your tongue or mouth mix the protein in it. It takes temperatures of about 135 F to denature protein.

Hmmm. Not to argue, as I don't know for sure, but I think the process of extracting whey, drying it, and adding flavor to it involves high heat?
I doubt anything you've bought in a tub hasn't been heat processed.

Until now I never even considered the ramifications of denatured protein. (Ignorence WAS bliss).
http://en.wikipedia.org/wiki/Whey_protein Doesn't seem like to much damage occurs from the heat process.
Note: Every cooked egg has been denatured - yet still offers a host of nutritional values. http://en.wikipedia.org/wiki/Denaturation_(biochemistry)

 

[silverskyline]

Hmmm. Not to argue, as I don't know for sure, but I think the process of extracting whey, drying it, and adding flavor to it involves high heat?
I doubt anything you've bought in a tub hasn't been heat processed.

Until now I never even considered the ramifications of denatured protein. (Ignorence WAS bliss).
http://en.wikipedia.org/wiki/Whey_protein Doesn't seem like to much damage occurs from the heat process.
Note: Every cooked egg has been denatured - yet still offers a host of nutritional values. http://en.wikipedia.org/wiki/Denaturation_(biochemistry)

Interesting 8 your rebuttle?

 

[GUARDIAN]

Interesting 8 your rebuttle?

I am really not an expert at this. To be honest I don't pay it much attention. I cook my food without much thought to this. To me there must be very little impact (up to a point) since milk is pastuerized for 30 minutes at 145F. Doing a quick google search I found several whey protein makers that claim to use no heat treatment.



"Whey protein is a co-product of the cheese making process. Listed below is a brief description of the steps involved in making pure whey protein isolate.

Fresh milk is tested, approved by Quality Assurance experts and pasteurized.
The casein, or "curd", and a portion of the milk-fat are separated out to make cheese.

The remaining liquid whey goes through a series of fine, specialty filters to separate the whey protein from the lactose and other ingredients in the liquid whey.

Concentrated liquid whey enters an ion exchange tower to further concentrate and purify the whey protein. Ion exchange is a gentle process and does not denature, or "break down", the whey protein.

Next, the product enters a drying tower to remove water.

The final step is to package the pure whey protein isolate powder into various size containers for use."

 

[silverskyline]

I am really not an expert at this. To be honest I don't pay it much attention. I cook my food without much thought to this. To me there must be very little impact (up to a point) since milk is pastuerized for 30 minutes at 145F. Doing a quick google search I found several whey protein makers that claim to use no heat treatment.



"Whey protein is a co-product of the cheese making process. Listed below is a brief description of the steps involved in making pure whey protein isolate.

Fresh milk is tested, approved by Quality Assurance experts and pasteurized.
The casein, or "curd", and a portion of the milk-fat are separated out to make cheese.

The remaining liquid whey goes through a series of fine, specialty filters to separate the whey protein from the lactose and other ingredients in the liquid whey.

Concentrated liquid whey enters an ion exchange tower to further concentrate and purify the whey protein. Ion exchange is a gentle process and does not denature, or "break down", the whey protein.

Next, the product enters a drying tower to remove water.

The final step is to package the pure whey protein isolate powder into various size containers for use."

Hum yeah I'd have to argee as much as I eat I can be nit picking loosing 10 or 20 grams here or there from heating things up or not or if it even does or whatever. I just eat clean and lots and thats good enough for me.

I'm very much so into analizing every aspect of things but to a point.

nice thread gents.