Milk Proteins: From Expression to Food, 2nd Edition

Overview:
A scientific reference on milk proteins from their synthesis in the mammary gland to their functionality in food. It covers protein genetics, structure, processing behavior and nutritional and bioactive properties. Applications in dairy product manufacture are discussed. It is a key text for dairy and food scientists.

Key Topics Covered:

• Milk protein genetics and expression
• Casein and whey protein structure
• Protein behavior during processing
• Bioactive peptides
• Nutritional value of milk proteins
• Milk protein allergy

Target Audience:
Dairy Scientists, Food Scientists, Researchers