Milk proteins: chemistry, functionality and diverse industrial applications

• Published in: Cogent food & agriculture Vol. 10; no. 1
• Main Authors: Nayik, Gulzar Ahmad, Gull, Amir, Masoodi, Lubna, Navaf, Muhammed, Sunooj, Kappat Valiyapeediyekkal, Ucak, İlknur, Afreen, Maliha, Kaur, Preetinder, Rehal, Jagbir, Jagdale, Yash D., Ramniwas, Seema, Singh, Rattan, Mugabi, Robert
• Format: Journal Article
• Language: English
• Published: Taylor & Francis Group 31.12.2024
• Subjects: casein; functional properties; health; Milk; proteins; whey
• ISSN: 2331-1932; 2331-1932
• DOI: 10.1080/23311932.2024.2377686

Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique physicochemical properties, which include emulsification, foaming, viscosity, and gelation capabilities. Despite the increasing popularity of plant-based proteins, the indispensability of milk protein remains undeniable. This review highlights the significance of milk proteins, focusing on casein and whey, their chemistry, functional properties, and applications in various industries. It delves into the chemical composition and functional properties of these proteins, shedding light on their multifaceted applications and the technological advancements employed for their extraction and refinement. Animal-derived protein fractions can be modified into micro- or nanoscale delivery systems, which deliver and shield bioactive compounds, promoting specific responses at specific sites in the body. A comprehensive understanding of the unique attributes of milk proteins continues to drive their widespread integration into the food industry and beyond, reaffirming their role in fostering balanced metabolism and supporting overall human health. This review provides insights into the potential of milk proteins to drive innovations for future demands across various sectors.