Milk Proteins book cover

Milk Proteins

From Expression to Food

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.

Hardbound, 622 Pages

Published: July 2014

Imprint: Academic Press

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


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