4. Dairy protein ingredients: production process
Thanks to separative techniques and improved knowledge of the physico-chemical characteristics of milk proteins or their hydrolysates, numerous purification processes have been developed. They are based on the differential solubility of proteins as a function of pH, ionic strength and/or temperature, or on their specific size, charge or affinity.
4.1 Processes for obtaining dairy protein ingredients
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Dairy protein ingredients: production process
Protein applications
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Bibliography
- (1) - Différents types d'interactions protéines/molécules d'eau. Structures et technofonctions des protéines du lait. Effet de la concentration protéique sur la charge en protéines des globules gras d'une émulsion préparée en présence de caséines ou de protéines sériques à pH 7 (30 % v/v d'huile de soja). - Britten et Giroux (1993), Éd. Lavoisier,...
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