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Related Experiment Videos

Maximizing the value of milk through separation technologies.

L M Huffman1, W J Harper

  • 1NZMP (North America) Inc, Santa Rosa, CA 95403, USA.

Journal of Dairy Science
|October 26, 1999
PubMed
Summary

Milk proteins like casein and whey are isolated using advanced separation technologies. These natural ingredients offer versatile functionality for innovative food product development and the growing global market.

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Area of Science:

  • Food Science and Technology
  • Dairy Chemistry
  • Ingredient Functionality

Background:

  • Milk proteins are essential nutritional components for food products.
  • Isolated milk proteins offer superior functionality compared to whole milk.
  • Technological advancements enable the creation of specialized milk-derived ingredients.

Purpose of the Study:

  • To highlight the role of separation technologies in milk protein isolation.
  • To showcase the diverse range of milk protein ingredients available.
  • To discuss the market growth and future potential of value-added milk products.

Main Methods:

  • Isolation of major milk proteins (casein and whey) through manipulation of properties.
  • Application of various separation technologies for protein recovery.
  • Processing of proteins into various ingredient forms like concentrates and isolates.

Main Results:

  • Successful commercial production methods for individual milk components are established.
  • A wide array of milk protein ingredients (e.g., milk protein concentrate, whey protein isolate) can be produced.
  • These ingredients cater to specific functional and nutritional needs in food formulation.

Conclusions:

  • Separation technologies are key to adding value to milk by creating functional ingredients.
  • The market for milk-derived ingredients is expanding globally.
  • Future opportunities lie in developing dairy products as functional foods with health benefits.

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