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THE PRESENT NUTRITIONAL STATUS OF MILK PROTEINS
Author(s) -
PORTER J. W. G.
Publication year - 1978
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.1471-0307.1978.tb02136.x
Subject(s) - maillard reaction , biological value , lysine , food science , milk protein , whey protein , modified milk ingredients , chemistry , amino acid , food protein , composition (language) , milk products , microbiology and biotechnology , biochemistry , biology , linguistics , philosophy
The role of milk and milk products as a source of protein required for human needs is assessed and various methods of determining the nutritional value of protein described. Biological value of milk protein and amino acids composition are compared and the importance of concentrated lysine is emphasized. The effect of heat treatment on whey proteins is discussed with the possibility of Maillard reaction. The future developments in milk protein with its high nutritional value and the necessity for new ways of using it as a food are stressed.