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Application of proteomics to the areas of milk production, processing and quality control – A review
Author(s) -
Abd ElSalam Mohamed H
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12116
Subject(s) - proteomics , cheese ripening , lactation , milk protein , food science , microbiology and biotechnology , milk production , ripening , biology , chemistry , computational biology , biochemistry , zoology , genetics , pregnancy , gene
Milk contains a complex mixture of proteins that undergo several qualitative and quantitative changes during processing and storage. Elucidation of these changes is important to optimise milk processing and storage parameters. Proteomics has become widely used in the field of research on milk proteins due to improvements in the tools and diversified ways in which the methodologies of protein analysis have been developed. This review describes the use of proteomics in studies on milk proteins in relation to species–species differences, post‐translational modification, effect of lactation, mastitis, changes in heated milk and during cheese ripening, and the detection of milk adulteration.