Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-11-24T08:57:59.087Z Has data issue: false hasContentIssue false

Utilization of milk proteins as starting materials for other foodstuffs

Published online by Cambridge University Press:  01 June 2009

Charles V. Morr
Affiliation:
Department of Food Technology, Texas Tech University, Lubbock, Texas 79409, USA

Summary

The modern food-processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. This paper provides up-to-date information on the quantities, production processes, composition, general properties, and specific functional properties of the major milk protein products, e.g. caseinates, co-precipitates, lactalbumin, whey protein concentrates and milk blends. The subject of chemical and enzymic modification to improve certain functional properties of milk proteins is considered briefly.

Type
Section E. Applied aspects of milk protein research
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anonymous (1977). Dairy Council Digest 48, Utilization of Milk Components by the Food Industry Rosemont, Ill, USA: National Dairy Council.Google Scholar
Anonymous. Gentri Whey Bulletin, Publication No. 60067, Alfa-Laval Company.Google Scholar
Anonymous (1978). Food Product Development 12, 52, and 54.Google Scholar
Borst, J. R. (1971). Food Technology in Australia 23, 544.Google Scholar
Chou, D. & Morr, C. V. (1978). Journal of American Oil Chemists' Society (in the Press).Google Scholar
Haustein, G. G. (1972). Deutsche Molkerei-Zeitung 93, 1492.Google Scholar
Holsinger, V. H., Posati, L. D. & DeVilbiss, E. E. (1974). Journal of Dairy Science 57, 849.CrossRefGoogle Scholar
Holsinger, V. H., Sutton, C. S., Vettel, H. E., Edmondson, L. F., Crowley, P. R., Bernston, B. L. & Pallansch, M. J. (1974). Proceedings IV International Congress Food Science and Technology, vol. 6, pp. 2533.Google Scholar
Hugunin, A. G. & Ewing, N. L. (1977). Dairy Based Ingredients for Food Products. Rosemont, Ill., USA: Dairy Research Inc.Google Scholar
Hugunin, A. G. & Lee, S. M. (1977). A Fresh Look at Dairy Based Ingredients. Rosemont, Ill., USA:Dairy Research Inc.Google Scholar
Hugunin, A. G. & Nishikawa, R. K. (1978). Food Product Development 12, 46.Google Scholar
Jelen, P. (1975). Journal of Food Science 40, 1072.CrossRefGoogle Scholar
Jost, R. & Monti, J. C. (1977). Journal of Dairy Science 60, 1387.CrossRefGoogle Scholar
Knightsbridge, J. P. & Goldman, A. (1975). New Zealand Journal of Dairy Science and Technology 10, 152.Google Scholar
Mathur, B. N. (1977). Thesis, Panjab University, Chandigarh, India.Google Scholar
Modler, H. W. & Emmons, D. B. (1977). Journal of Dairy Science 60, 177.CrossRefGoogle Scholar
Morr, C. V. (1975). Journal of Dairy Science 58, 977.CrossRefGoogle Scholar
Morr, C. V. (1976). Food Technology 30, 18.Google Scholar
Morr, C. V. (1978). Journal of Agricultural and Food Chemistry (in the Press).Google Scholar
Morr, C. V., Swenson, P. E. & Richter, R. L. (1973). Journal of Food Science 38, 324.CrossRefGoogle Scholar
Muller, L. L. (1971). Dairy Science Abstracts 33, 659.Google Scholar
Panzer, C. C., Schoppet, E. F., Sinnamon, H. I. & Aceto, N. C. (1976). Journal of Food Science 41, 1293.CrossRefGoogle Scholar
Richert, S. H., Morr, C. V. & Cooney, C. M. (1974). Journal of Food Science 39, 42.CrossRefGoogle Scholar
Robinson, B. P., Short, J. L. & Marshall, K. R. (1976). New Zealand Journal of Dairy Science and Technology 11, 114.Google Scholar
Roeper, J. (1977). New Zealand Journal of Dairy Science and Technology 12, 182.Google Scholar
Schoppet, E. F., Sinnamon, H. I., Talley, F. B., Panzer, C. C. & Aceto, N. C. (1976). Journal of Food Science 41, 1297.CrossRefGoogle Scholar
Seibles, T. S. (1975). Cereal Foods World 20, 487.Google Scholar
Southward, C. R. & Goldman, A. (1975). New Zealand Journal of Dairy Science and Technology 10,101.Google Scholar
Stribley, R. C. (1963). Food Processing 24, 49.Google Scholar
Towler, C. (1976). New Zealand Journal of Dairy Science and Technology 11, 140.Google Scholar
Walker, N. J. (1977). Proceedings Jubilee Conference on Dairy Science and Technology. Palmerston North, New Zealand: New Zealand Dairy Research Institute.Google Scholar