Related Experiment Video
Updated: Apr 16, 2026
09:31
Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
Published on: October 7, 2025
775
Global market for dairy proteins
Veronique Lagrange1, Dacia Whitsett, Cameron Burris
1U.S. Dairy Export Council, 2010 Wilson Blvd. Suite 400 Arlington, VA, 22201.
Journal of Food Science
|March 12, 2015
Summary
Global demand for dairy ingredients is rising due to population growth and improved living standards. Dairy proteins offer nutritional and functional benefits, meeting diverse global consumption needs.
Area of Science:
- Food Science
- Dairy Technology
- Market Analysis
Background:
- Growing global population and socioeconomic improvements are increasing demand for dairy products worldwide.
- Dairy ingredients are recognized for their nutritional and functional advantages over other protein sources.
- A wide array of dairy ingredients cater to diverse global consumption patterns.
Purpose of the Study:
- To review the global market for dairy ingredients.
- To assess global demand for dairy products in relation to key ingredient categories.
- To analyze definitions, production, trade, applications, and future trends of major dairy ingredients.
Main Methods:
- Comprehensive review of major dairy ingredient categories.
- Analysis of market dynamics, including demand, production, and trade.
- Examination of applications and future trends for each ingredient type.
Main Results:
- Key dairy ingredient categories reviewed include milk powders (WMPs, SMPs), whey proteins (WPCs, WPIs), milk proteins (MPCs, MPIs), caseins, and caseinates.
- Future demand for dairy ingredients is projected to increase, driven by population growth and economic development.
- Understanding ingredient derivation and market-specific demand is crucial for navigating the dairy ingredient marketplace.
Conclusions:
- The dairy ingredient market is dynamic, influenced by global demand and the unique properties of various protein sources.
- Continued growth in dairy consumption necessitates a deep understanding of ingredient functionality and market supply.
- Dairy ingredients are vital components in meeting global nutritional and functional requirements.
Related Concept Videos
01:28Proteins: Dietary Sources and Requirements
2.4K
Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
2.4K
01:30Production of Pharmaceuticals
77
Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under...
77
01:09Recombinant DNA
105.3K
Overview
105.3K
01:02Protein Digestion
120.1K
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
120.1K
01:29Microbes in Food Production
318
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
318
01:12Protein Absorption
1.7K
Proteins in the gastrointestinal tract typically come from food, but they can also originate from disintegrated cells or secreted enzymes. In the stomach, the enzyme pepsin breaks down these proteins into polypeptides. The fragments then move into the duodenum as a semi-fluid mass called chyme. Pancreatic proteases, such as trypsin and chymotrypsin, and intestinal brush border enzymes like carboxypeptidases further dismantle the polypeptides into tripeptides, dipeptides, and free amino acids.
1.7K