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- W3204677169 abstract "Milk protein comprising casein and whey proteins is a prized source of dairy protein having nutritional and functional traits. With advent of advanced technologies, it is now feasible to segregate and refine the specific type of dairy proteins to such concentration that can serve to suffice technological considerations required in food systems. Some of the traditionally produced high-protein dairy powders include acid casein, rennet casein, caseinates, and coprecipitates. Subsequently, whey protein concentrate and whey protein isolates became prevalent. Lately, there has been introduction of milk protein concentrate, micellar casein concentrate (MCC) powder, and colostrum powder. The membrane technology and ion-exchange processing has paved the way for production of such highly specialized high-protein ingredients. The majority of these protein foods confers functionality to food, viz., solubility, viscosifying, gelling, emulsifying, and foaming, where they are used as specialized ingredients. These protein powders have varied applications, be it beverages, meat system, baked goods, fermented dairy foods (yogurt, cheese), ice creams, nondairy whiteners, coffee creamers, and so on. Rennet casein or caseinates are highly suited for cheese analog formulations, while MCC powder has special applications in cheese industry. The area that needs to be tackled is producing powder having bland flavor with appropriate solubility for their end-use application." @default.
- W3204677169 created "2021-10-11" @default.
- W3204677169 creator A5028944810 @default.
- W3204677169 date "2022-01-01" @default.
- W3204677169 modified "2023-09-23" @default.
- W3204677169 title "High protein dairy foods: technological considerations" @default.
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- W3204677169 doi "https://doi.org/10.1016/b978-0-12-820478-8.00013-4" @default.
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