Milk Proteins: From Expression to Food

Milk Protein Science

Milk Proteins: From Expression to Food provides a comprehensive overview of milk proteins across the dairy food chain, from their biological expression and molecular structure to processing, nutrition, and food applications. It examines the chemistry and interactions of milk proteins in different food systems, with practical insights into functional foods, protein ingredients, health applications, and product development. The revised edition incorporates recent research on digestion, human health, consumer trends, and the global supply of dairy proteins.

Key Features

• Comprehensive science of milk proteins
• Molecular structure and protein interactions
• Biology and chemistry of milk
• Milk protein behavior during food processing
• Functional food and protein ingredient applications
• Nutritional and health aspects of milk proteins
• Digestion and absorption in the gastrointestinal tract
• Dairy protein applications in food product development
• Consumer demand and emerging industry trends
• Global supply of dairy proteins
• Academic and industrial perspectives
• Revised content with new and updated chapters