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Utilization of milk proteins as starting materials for other foodstuffs

Published online by Cambridge University Press:  01 June 2009

Charles V. Morr
Charles V. Morr
Affiliation:
Department of Food Technology, Texas Tech University, Lubbock, Texas 79409, USA
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Summary

The modern food-processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. This paper provides up-to-date information on the quantities, production processes, composition, general properties, and specific functional properties of the major milk protein products, e.g. caseinates, co-precipitates, lactalbumin, whey protein concentrates and milk blends. The subject of chemical and enzymic modification to improve certain functional properties of milk proteins is considered briefly.

Type
Section E. Applied aspects of milk protein research
Information
Journal of Dairy Research , Volume 46 , Issue 2: Symposium on the Physics and Chemistry of Milk Proteins , April 1979 , pp. 369 - 376
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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