Milk Proteins: From Expression to Food

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer.

Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints.

Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteinsFeatures the latest science and developmentsExplores the use of milk proteins from industry viewpointsFeatures internationally recognized editors and authors who bring academic and industrial insights to this important topic

1. The World Supply of Food and the Role of Dairy Protein 2. Milk: An Overview 3. The Comparative Genomics of Monotremes, Marsupials, and Pinnipeds: Models to Examine the Functions of Milk Proteins 4. Significance, Origin, and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification 5. Post-translational Modifications of Caseins 6. Casein Micelle Structure and Stability 7. Structure and Stability of Whey Proteins 8. Effect of Non-thermal Processing of Milk Protein Interactions and Functionality 9. The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions, and Effects on the Functional Properties of Milk 10. Effect of UHT Processing and Storage on Milk Proteins 11. Effects of Drying and Storage on Milk Proteins 12. Interactions and Functionality of Milk Proteins in Food Emulsions 13. Milk Protein–Polysaccharide Interactions 14. Interactions between Milk Proteins and Micronutrients 15. Application of Milk and Whey Protein Ingredients in Foods 16. Milk Protein Gels 17. Milk Proteins: A Cornucopia for Developing Functional Foods 18. Milk Proteins and Human Health 19. Structural Changes to Milk Protein Products during Gastrointestinal Digestion 20. Milk Proteins: Digestion and Absorption in the Gastrointestinal Tract 21. Milk Proteins: The Future