Retracted Article: Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry

Abstract

Milk is a natural suspension of essential nutrients and it can be exploited not only to be consumed directly as a beverage or transformed into a range of traditional dairy foods, but as a source of ingredients for food product innovation. In addition, by-products from the dairy industry, that used to constitute an economical and environmental problem, are still rich in proteins, lactose and minerals. Therefore, from a green point of view, they can be valorized and are being exploited for multiple food and non-food applications. This publication aims to give an overview of the different applications of milk ingredients and by-products from the dairy industry. Additionally, enzymatic modification and production of bioactive peptides and bioemulsifiers broaden their functionality and applicability. Finally, a critical view of the most promising aspects as well as some features that need further development is presented. The unmet needs, the cross fertilization in between protein domains, the carbon footprint requirements, the environmental necessities, the health and wellness new demand… are dominant factors in the search for an innovation approach outlining the potential that those "apparent" constrains oblige science and technology to account for. The adjacent technology analysis opportunity, that such a review generates, is in essence an open innovation step.

Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein

“…17 Whey proteins, predominantly reside in milk serum, exhibiting a compact and globular structure. 18,19 Casein proteins along with colloidal calcium phosphate exist in the form of casein micelles�a large, aggregated colloid. 20,21 Recent studies have used tribological methods in association with saliva to investigate dairy proteins involved in food oral processing, including the relationship between food properties and mouthfeel.…”

“…The casein/whey protein ratio (C/W) in milk stands at 4:1 . Whey proteins, predominantly reside in milk serum, exhibiting a compact and globular structure. , Casein proteins along with colloidal calcium phosphate exist in the form of casein micellesa large, aggregated colloid. , …”

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

“…Whey proteins have attracted considerable interest because of their high nutritive value and functional properties. Their use in food formulation is based on their aptitude to increase viscosity, gelling, water binding, emulsion or foam stability (Ortega-Requena and Rebouillat, 2015). They are found in a large diversity of aerated food products like aerated desserts, whipped cream, and cappuccino foam (Narsimhan and Xiang, 2017).…”