Français
4. Dairy protein ingredients: production process
Thanks to separative techniques and improved knowledge of the physico-chemical characteristics of milk proteins or their hydrolysates, numerous purification processes have been developed. They are based on the differential solubility of proteins as a function of pH, ionic strength and/or temperature, or on their specific size, charge or affinity.
4.1 Processes for obtaining dairy protein ingredients
Milk proteins and peptides are fractionated using various processes:
separation by bioconversion of proteins (precipitation);
steric molecular separation;
ionic molecular separation.
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Dairy protein ingredients: production process
Protein applications
Bibliography
- (1) - Différents types d'interactions protéines/molécules d'eau. Structures et technofonctions des protéines du lait. Effet de la concentration protéique sur la charge en protéines des globules gras d'une émulsion préparée en présence de caséines ou de protéines sériques à pH 7 (30 % v/v d'huile de soja). - Britten et Giroux (1993), Éd. Lavoisier,...
Regulations
Codex Alimentarius.
American Dairy Milk Institute.
Directory
Organizations
[1] BOUDIER (J.-F.), CAYOT (Ph.), LETOURNEUR (G.), LORIENT (D.), TOMÉ (D.). – CD rom. Les protéines dans tous leurs états, CIDIL (1999).
[2] US Dairy Export Dairy Council (2001) :
BURRINGTON, KIMBERLEE (J.). – US whey ingredients in nutrition bars and gels.
BERTHEAU, CYNTHIA (R.D.). – Whey proteins and body composition....
The Ultimate Scientific and Technical Reference
