The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor differences likely due to the minimal milk fat protein content, which is nearly absent from SMP. Comparative analysis of WPC-C and WPC-L indicated higher levels of threonine, serine, glutamic acid, and proline in WPC-C but lower levels of tyrosine, phenylalanine, and tryptophan, attributed to the different methods of separation from casein proteins. WPI and WPC-HF originate from similar sweet whey streams but follow divergent processing methods; consequent on this were variations in the levels of all AAs except histidine. The nanofiltration step in D90 production retains its non-protein nitrogen content and affects its AA profile; consequently, D90 consistently exhibited lower AA levels than WPC-C. These findings underscore the significant impact of manufacturing processes on dairy powder AA composition.

We determined the reliability of a 60-min treadmill protocol in the heat when spaced >4 weeks apart, longer than the test–retest duration of 1 week found in the literature. Nine unacclimated, trained males (age: 31 ± 8 y; VO₂peak: 60 ± 6 ml∙kg⁻¹∙min⁻¹) undertook a 15 min self-paced time-trial pre-loaded with 45 min of running at 70% of individual ventilatory threshold (11.2 ± 0.3 km∙h⁻¹) in 30 ± 1°C (53 ± 5% relative humidity). They repeated this following 40 ± 14 and 76 ± 26 days, with pre-trial standardization of diet and exercise for 48 h. When considering trial 1 as a familiarization, change in core temperature (∆T_core) during the first 45 min (∆2.0 ± 0.2°C) between trials 2 and 3 yielded bias and 95% limits of agreement (LoA) of −0.10 ± 0.43°C, standard error of measurement (SEM) of 0.13°C and intraclass correlation coefficient (ICC) of 0.75, more reliable than measures of baseline T_core (36.9 ± 0.2°C; LoA: −0.23 ± 0.90°C; SEM: 0.22°C; ICC: 0.03) and T_core at 45 min during exercise (38.9 ± 0.4°C; LoA: 0.32 ± 1.12°C; SEM: 0.28°C; ICC: 0.15). The coefficient of variation (CV) between trials 2 and 3 for distance run during the 15 min time-trial was 2.1 ± 2.0% with LoA of 0.001 ± 0.253 km and SEM of 0.037 km. This protocol is reliable spaced ~5 weeks apart when considering the most commonly accepted limit of <5% CV for performance, reinforced by reliability of the ΔT_core being 0.1 ± 0.4°C.