Utilization of milk proteins as starting materials for other foodstuffs

Abstract

SUMMARYThe 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.

Whey Peptide Fractions Obtained with a Two‐Step Ultrafiltration Process: Production and Characterization

“…OF FOOD SCIENCE-Volume 55, No. 1,1990 to stabilize emulsions and foams are poor (Morr, 1979). To modify functional properties of whey protein concentrates, heat treatments under acidic conditions were proposed (Modler and Harwalkar, 1981;Paquet et al, 1978).…”

Bovine mammary explant versus primary cell cultures: Effect of bovine somatotropin and insulinlike growth factor-I on DNA content and protein synthesis

“…Milk from dairy cows contains approximately 30 g casein and 2.5 to 72 g whey proteins/1 (17,22,34). In addition to their value in whole milk, milk proteins are used in a large number of formulated foods (24). Early research on mechanisms of milk protein synthesis and secretion involved in vivo studies.…”

Gelation and Emulsification Properties of Partially Insolubilized Whey Protein Concentrates

“…WHEY protein concentrates (WPC) are used to enhance the functionality and nutritional value of many food products (Morr, 1979;DeWit, 1989). However, there is great variation in functional properties of WPCs which may result from compositional differences due to the method of production and source of whey (Harper, 1984;DeWit et al, 1988;Morr, 1989).…”

“…However, there is great variation in functional properties of WPCs which may result from compositional differences due to the method of production and source of whey (Harper, 1984;DeWit et al, 1988;Morr, 1989). Numerous studies have been conducted relating composition to the functional performance of WPC (Schmidt et al, 1978a;1979;Hillier et al, 1980;Johns and Ennis, 1981; Kohnhorst and Mangino, 1985).…”