Milk protein concentrate functionality through optimised product-process interactions

Milk has long been known as an excellent source of nutrition, not only for the neonate, but for people of all ages. In addition to direct consumption in the form of liquid milk, it is also processed into a wide variety of other, widely popular dairy products, such as cheese, yoghurt and other fermented dairy products, all of which are found in a wide diversity of local variants throughout the world. In addition, a wide range of ingredients are produced from milk, including milk fat, lactose and derivatives thereof, such as galacto-oligosaccharides, and a wide variety of milk protein ingredients.
Of the dairy ingredients, milk protein ingredients currently represent the highest economic value, despite the fact that concentrations of lactose
and fat are typically higher in milk than those of lactose. Within the wide range of milk proteins, a wide variety of ingredients can be found, isolated either directly from milk or from whey.
Milk protein ingredients may consist of high purity individual proteins, protein classes, or blends thereof. In addition, distinction should be made between intact proteins and protein hydrolysates.
This article has been published in New Food Magazine,