Milk proteins

The development of fractionation processes has enabled the production of a wide range of dairy proteins, either directly from milk, or through the valorization of dairy industry co-products such as whey.

Initially, with caseins, dairy proteins were used for industrial rather than food applications (glues, plastics, etc.), but today the food industry is the leading user of dairy proteins, thanks to their many functionalities: good reconstitution properties and solubility at neutrality; ability to texture foodstuffs, gelling or interfacial properties (emulsifying and foaming). In addition to these technological advantages, dairy proteins are also interesting from both an organoleptic and nutritional point of view.

Dairy protein ingredients are also used in other industrial sectors, such as pharmaceuticals (to enhance their biological properties), dietetics and cosmetology.