Application of proteomics to the areas of milk production, processing and quality control – A review

• Published in: International journal of dairy technology Vol. 67; no. 2; pp. 153 - 166
• Main Author: Abd El‐Salam, Mohamed H
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Science 01.05.2014; Blackwell Publishing Ltd
• Subjects: adulterated products; Cheese; Cheese ripening; Colostrum; Food quality; Food science; Genetic variants; lactation; Lactosylation; Mastitis; Milk; milk production; Milk protein; milk proteins; Proteins; Proteomics; Quality control; Ripening; Studies
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/1471-0307.12116

Milk contains a complex mixture of proteins that undergo several qualitative and quantitative changes during processing and storage. Elucidation of these changes is important to optimise milk processing and storage parameters. Proteomics has become widely used in the field of research on milk proteins due to improvements in the tools and diversified ways in which the methodologies of protein analysis have been developed. This review describes the use of proteomics in studies on milk proteins in relation to species–species differences, post‐translational modification, effect of lactation, mastitis, changes in heated milk and during cheese ripening, and the detection of milk adulteration.