Food Science, Health and Nutrition - Food Science
Proteins are chains of amino acids and molecules which are connected by peptide bonds. Proteins that are found in milk and associated dairy products are called milk proteins. Milk contains all the nine essential amino acids required by the human body. It is synthesized in the mammary gland of animals. The total milk protein content and amino acid composition varies with the animal. Milk proteins are broadly defined into two categories based on their chemical composition and physical properties. The casein group contains phosphorous while the serum proteins do not contain phosphorous. The casein proteins are not sensitive to heat but high temperature can cause denaturation in serum proteins. This book includes some of the vital pieces of work being conducted across the world, on various topics related to milk proteins. It aims to shed light on some of the unexplored aspects of the chemistry and biology of milk proteins and the recent researches in this field. Researchers and students in this field will be assisted by this book.