MILK PROTEINS: AN OVERVIEW

Autor: Arpit H Patel, H. P. Sharma, Kratika Khede
Rok vydání: 2020
Předmět:
DOI: 10.5281/zenodo.4149487
Popis: Processing milk into dairy products leaves a large portion of milk protein, which can be used in many ways. Milk protein is composed of casein and whey protein. Casein is predominate bovine milk protein, which forms large colloidal particles and present in the form of casein micelles. Whey is liquid by products in chess manufacturing or liquid obtained from remove fat and casein from milk. Generally, protein, especially milk protein, has multiple functions in food, such as emulsification, foam formation and stability. Condensed milk protein is a high quality protein that is found naturally in the milk. These milk powders provide powerful and nutritious multifunctional nutrients for the global food and beverage industry due to their high protein content. Milk Protein also consider high quality protein and provide various nutritional benefits, which should be included into the diets. The objective of this review is to overview of milk protein and milk protein concentrates in terms of production and various application in food.
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