Whey Proteins

Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness.

Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students.

• Presents up-to-date coverage of whey proteins from milk to medicine
• Contains a description of the production and properties of whey protein products
• Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics
• Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations

Food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students

1. Whey proteins: an overview
Hilton Deeth and Nidhi Bansal
2. A History of the Development & Application of Whey Protein Concentrates
Julian Price
3. Whey protein products: Isolate, concentrates, microparticulated
Phil Kelly
4. Changes in whey protein powders during storage
Eve-Anne Norwood, Romain Jeantet, Pierre Schuck, Cécile le Floch and Thomas Croguennec
5. Analytical methods for measuring or detecting whey proteins
Thao Thi Thu Le, Lotte Bach Larsen and Di Zhao
6. Thermal denaturation and aggregation of whey proteins and methods of prevention
Heni Budi Wijayanti, Eoin G. Murphy, Sean A. Hogan, & André Brodkorb

7. Interaction of whey proteins with carbohydrates
James A. O'Mahony
8. Effects of non-thermal processing technologies on whey proteins:
Thom Huppertz
9. Whey protein ingredient applications
Phil Kelly
10. Flavour aspects of whey protein ingredients
MaryAnne Drake
11. Whey protein films and coatings
Markus Schmid and Kerstin Müller
12. Whey proteins in infant formula
Mark Fenelon, Rita Hickey, Aoife Buggy, Eoin Murphy and Noel McCarthy
13. Whey protein in nutrition bars
Peng Zhou and Naiyan Lu
14. Whey protein products 2: hydrolysates
Bimlesh Mann
15. Nutritive Aspects of Whey Proteins
Veronique LaGrange and David Clark
16. Whey proteins in sports and exercise supplements
Ajmol Ali
17. Whey proteins in functional foods
Ranjan Sharma