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WORLD PROTEIN SUPPLIES: NEW HORIZONS
Author(s) -
BOOTH R. GORDON,
SMITH B. J.
Publication year - 1975
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/j.1471-0307.1975.tb00701.x
Subject(s) - fractionation , production (economics) , flavour , vegetable proteins , dairy industry , microbiology and biotechnology , chemistry , food science , biochemical engineering , biology , engineering , chromatography , economics , macroeconomics
The value of proteins and protein supplies with their utilization in present world‐wide conditions and the role of the milk industry in the production of all proteins of milk available for human consumption are discussed. The nutritional qualities of vegetable proteins and their physical characteristics, together with the problems concerning flavour and colour are considered. The paper shows the development of ‘single‐cell’ proteins as a source of protein and the advantages and disadvantages of production are assessed. Advances in the technology of separation and fractionation of proteins and the methods used are described.