Handbook on Milk and Milk Proteins

Proteins play an important role in nutrition, taste, allergies, texture, structure, processing and yield performance. In the food industry, proteins are a key element of our diet and an important ingredient for food technologists. The total protein component of milk is composed of numerous specific proteins. Isolated milk protein products represents an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. Milk protein is a rich source of essential amino acids and they have been the subject of intensive research for an effort to unravel their molecular structure and interactions, relationship between structure and functional attributes, interactions of proteins during processing and more recently their physiological functions. Functional milk proteins are perfectly suited for use in the dairy sector of food production and the modern food processing industry is placing more than more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. In recent years, there has been a great deal of progress in he understanding and management of milk proteins across the production chain.

This book provides a complete overview and offers insights into topics for more in depth reading on milk and milk proteins.