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The proteins of milk

Code: 9781838791346
Publication date: 31/08/2016
Extent: 60 pages

Contributions by: Shane V. Crowley, James A. O ’ Mahony and Patrick F. Fox, University College Cork, Ireland

Chapter synopsis: Milk and milk processing have been researched for many years and, today, milk proteins are probably the best characterized of all food proteins. This chapter provides an overview of major and minor milk proteins, the methods used to prepare milk protein fractions in the laboratory and the milk protein products that are produced on an industrial scale.

DOI: 10.19103/AS.2016.0005.03
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Table of contents1 Introduction
2 Analytical methods for the study of milk proteins
3 Caseins
4 Casein micelles
5 Whey proteins
6 Minor proteins, enzymes and other components
7 Laboratory-scale preparation of casein and whey proteins
8 Industrial milk protein products
9 Summary and future trends
10 Where to look for further information
11 References

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