Milk Proteins

From Expression to Food

Edited by

  • Mike Boland, Riddet Institute, Massey University, Palmerston North, New Zealand
  • Harjinder Singh, Riddet Institute, Massey University, Palmerston North, New Zealand
  • Abby Thompson, Riddet Institute, Massey University, New Zealand

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer.

With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful.

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Book information

  • Published: July 2014
  • ISBN: 978-0-12-405171-3


Chapter 1 - NEW!World supply of proteins with a focus on dairy proteins

Chapter 1

Milk: An Overview

Chapter 2

The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation Models to Examine Function of Milk Proteins

Chapter 3

Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification

Chapter 4

Post Translational Modifications of Caseins

Chapter 5

Casein Micelle Structure and Stability

Chapter 6

Structure and Stability of Whey Proteins

Chapter 7

High Pressure-induced Interactions Involving Whey Proteins

Chapter 8

The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Effects on the Functional Properties of Milk

Chapter 9

Effect of Drying on Milk Proteins

Chapter 10 (possibly combine with Chapter 9)

Changes in Milk Proteins During Storage of Dry Powders

Chapter 11

Interactions and Functionality of Milk Proteins in Food Emulsions

Chapter 12

Milk Protein-Polysaccharide Interactions

Chapter 13

Interactions between Milk Proteins and Micronutrients

Chapter 14

Model Food Systems and Protein Functionality

Chapter 15

Sensory Properties of Dairy Proteins

Chapter 16

Milk Protein Gels

Chapter 17

Milk Proteins: A Cornucopia for Developing Functional Foods

Chapter 18 - NEW!

Milk Proteins and Human Health

Chapter 19 - NEW!

Milk Proteins: digestion and absorption