25 - Protein interactions and functionality of milk protein products

Abstract

Milk proteins are nutritionally important and provide a wide range of dynamic functional properties which are widely exploited by the food industry. Several methods for the industrial-scale production of milk proteins have been developed over the last 40 years. As a result, a vast range of milk protein products, specifically designed for particular applications, is manufactured by the dairy industry. These products include the traditional milk protein products, such as skim milk powder and whey powders, and higher protein products, such as caseins and caseinates, whey protein concentrates and isolates and milk protein concentrates and isolates. The processes used in the manufacture of these products can modify the native structures of proteins which can lead to further protein–protein interactions, consequently impacting on the protein functionality. This chapter provides an overview of the manufacture, composition and functionality of milk protein products and milk powders. It also considers possible interactions of proteins during the manufacture of milk protein products and their consequences for the functional properties and applications of the products.