A Treatise on High Protein Milk Ingredients – A Valued Food Additive for Food Products

When milk protein components are employed in food compositions, they provide not just nutrition but also specialised technological skills. Milk protein components are natural proteins that are safe to consume and can be employed in a number of nutritional and functional purposes. In order to attract more customers for their new products, the dairy and food businesses are seeking to add value to their products. The goal of this chapter is to give readers an understanding of the potential for adding value to food items by using innovative, high protein milk components with a variety of functional qualities and potential therapeutic benefits. Solubility, viscosity building, emulsification, heat stability, aeration, and other functional qualities of dairy protein components are only a few examples. The chapter focuses on caseinates, co-precipitates, whey protein concentrates and isolates, milk protein concentrates, micellar casein, UF retentate powder, and other high-protein dairy-based products. Cheese analogues are a good example of a product that needs a lot of protein. Wheyless cheese can be made with UF retentate powders. By integrating high protein dairy components into the food product formulation, several of the downsides of conventional goods, such as lower cheese yield, wheying-off from yoghurt, and body disintegration during storage, can be avoided. In this chapter, we’ll look at how high-protein, custom-made components can be used in dairy and food items.

Author (S) Details

Atanu Jana

Department of Dairy Processing and Operations, SMC College of Dairy Science, Anand, Kamdhenu University, India.

Smitha Balakrishnan

Department of Dairy Chemistry, SMC College of Dairy Science, Anand, Kamdhenu University, India.

Janki Suthar

Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India.

Amit Patel

Department of Dairy Processing and Operations, SMC College of Dairy Science, Anand, Kamdhenu University, India.

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