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Modification of skimmed milk constituents
Author(s) -
CHEESEMAN GORDON
Publication year - 1981
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.1471-0307.1981.tb01504.x
Subject(s) - skimmed milk , chemical constituents , milk protein , food science , chemistry , dairy industry , milk products , biochemical engineering , chromatography , engineering
The need to find additional outlets for milk and milk constituents in our diet has stimulated research into the possibilities of modifying milk constituents in order to obtain new and unique materials. Results of research in which chemical and enzymic methods were used to modify the functional properties of milk constituents are reviewed and evaluated. Particular attention is given to the technique of enzymic modification which, in general, appears to give the most promising approach to the development of acceptable processes. Recent work on the in vitro synthesis of a ‘new protein’ material, ‘plastein’, from skimmed milk protein is discussed .