Milk Proteins

2nd Edition

From Expression to Food

Editors: Mike Boland Harjinder Singh Abby Thompson
Hardcover ISBN: 9780124051713
eBook ISBN: 9780124051751
Imprint: Academic Press
Published Date: 2nd July 2014
Page Count: 622
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Table of Contents

  • Food Science and Technology International Series
  • List of Contributors
  • Preface to the Second Edition
  • Preface to the First Edition
  • Chapter 1: The World Supply of Food and the Role of Dairy Protein

    • Abstract
    • Introduction
    • Hunger and the need for food
    • The dietary essential amino acids in proteins
    • Identifying the countries deficient in dietary essential amino acids
    • Demographic changes, aging populations, and the need for quality protein and essential amino acids
    • Global trade in proteins, the long-term prospects, with a focus on dairy foods
    • Conclusions
  • Chapter 2: Milk: An Overview

    • Abstract
    • Introduction
    • Evolution of mammals and lactation
    • Utilization of milk
    • Composition of milk
    • Milk constituents
    • Summary
  • Chapter 3: The Comparative Genomics of Monotremes, Marsupials, and Pinnipeds: Models to Examine the Functions of Milk Proteins

    • Abstract
    • Introduction
    • The echidna (Tachyglossus aculeatus)
    • The tammar wallaby (Macropus eugenii)
    • A role for milk in the control of mammary function
    • The fur seal
    • New player in milk bioactives; MicroRNA
    • Conclusions
  • Chapter 4: Significance, Origin, and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification

    • Abstract
    • Introduction
    • Origins of milk proteins
    • Constraints and opportunities for evolution or manipulation of bovine milk proteins
    • Conclusion
  • Chapter 5: Post-translational Modifications of Caseins

    • Abstract
    • Introduction
    • The caseins
    • Caseins from other species
    • Conclusions
  • Chapter 6: Casein Micelle Struct


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.

Key Features

  • 20% new chapter content — full revision throughout
  • New chapters address: role of milk proteins in human health; aspects of digestion and absorption of milk proteins in the GIT; consumer demand and future trends in milk proteins; and world supply of proteins with a focus on dairy proteins
  • Internationally recognized authors and editors bring academic and industrial insights to this important topic


Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work.


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© Academic Press 2014
Academic Press
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About the Editors

Mike Boland Editor

Affiliations and Expertise

Riddet Institute, Massey University, Palmerston North, New Zealand

Harjinder Singh Editor

Affiliations and Expertise

Riddet Institute, Massey University, Palmerston North, New Zealand

Abby Thompson Editor

Affiliations and Expertise

Riddet Institute, Massey University, New Zealand