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.
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHORS
-
Jean-Jacques SNAPPE : Applications Manager, IDI
-
Anne LEPOUDERE : Ingredients specialist, IDI
-
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.
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Milk proteins
Milk composition
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,...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Article included in this offer
"Food industry"
(
275 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
