Overview
ABSTRACT
Milk proteins are either directly derived from milk or from products derived from the valorization of co-products of the milk industry such as lactoserum. They possess major nutritional qualities as well as undisputed technological advantages (capacity to texture food, gelling properties, etc.). They are thus used in the food industry and in the traditional industry (in order to produce glues or plastics for instance). This article provides an exhaustive presentation of milk proteins: their physical characteristics, properties and functionalities, production methods, applications and uses together with nutritional value and benefits on health.
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Read the articleAUTHORS
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Jean-Jacques SNAPPE: Applications Manager, IDI
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Anne LEPOUDERE: Ingredients specialist, IDI
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Natacha SREDZINSKI: Project Manager
INTRODUCTION
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.
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Dairy proteins
Milk composition
Bibliography
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Regulations
Codex Alimentarius.
American Dairy Milk Institute.
Directory
Organizations
[1] BOUDIER (J.-F.), CAYOT (Ph.), LETOURNEUR (G.), LORIENT (D.), TOMÉ (D.). – CD rom. Les protéines dans tous leurs états, CIDIL (1999).
[2] US Dairy Export Dairy Council (2001) :
BURRINGTON, KIMBERLEE (J.). – US whey ingredients in nutrition bars and gels.
BERTHEAU, CYNTHIA (R.D.). – Whey proteins and body composition....
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