Chapter List

1 Introduction

Milk proteins, because of their high nutritional value and unique physico-chemical properties, are key functional components in many processed foods. As illustrated in Figure 1, many different grades and types of protein-enriched products are manufactured from milk by the dairy industry: caseins and caseinates, whey protein concentrate (WPC) and whey protein isolate (WPI), milk protein concentrate (MPC) powders, and specific protein blends specifically designed for particular applications. These ingredients perform a wide range of key functions in prepared foods, including emulsification, thickening, gelling and foaming (see Table 1). Through these functions, the proteins also contribute to the sensory characteristics and the stability of the manufactured foods. In practice, milk proteins usually exert several interdependent functional properties simultaneously in each food application.