Milk Proteins

Abstract

Milk, a complex chemical compound, is a heterogeneous mixture that contains lactose, soluble whey proteins, certain minerals, and fat emulsified as globules, as well as the main milk protein (casein) and some mineral materials in the colloidal condition. Since milk is a great provider of both macro- and micronutrients, it can be very helpful to people in meeting their nutritional needs. Milk protein is a significant source of protein with a great biological value since it contains all of the essential amino acids. Small-scale livestock owners, who provide the great bulk of milk in developing nations, rely heavily on dairy cows for household food security. Approximately 87% of the milk produced worldwide comes from cow, buffalo, goat, and sheep. However, in several nations, small dairy animal species are significant both economically and nutritionally. Milk proteins, including casein and whey proteins, are crucial in the food industry due to their nutritional value, functional properties, and versatility in various applications. This chapter summarizes the compositions of milk from different species, milk products, and functions and applications of milk protein in detail.