Skip Nav Destination
Special Publications
Water Contamination Emergencies: Managing the Threats
Edited by
Ulrich Borchers;
Ulrich Borchers
IWW Water Centre, Germany
Search for other works by this author on:
John Gray;
John Gray
Dept. for Environment, Food and Rural Affairs, UK
Search for other works by this author on:
Ulrich Borchers;
Ulrich Borchers
IWW Water Centre, Germany
Search for other works by this author on:
John Gray
John Gray
Dept. for Environment, Food and Rural Affairs, UK
Search for other works by this author on:
Hardback ISBN:
978-1-84973-441-7
PDF ISBN:
978-1-84973-789-0
No. of Pages:
386
Published online:
01 Jul 2013
Published in print:
08 Jul 2013
Book Chapter
Milk Proteins: Functional Ingredients in Food
By
H. Douglas Goff
H. Douglas Goff
Dept. of Food Science, University of Guelph
Guelph, ON
N1G 2W1
Canada
Search for other works by this author on:
-
Published:01 Jul 2013
Page range:
11 - 18
Citation
H. Douglas Goff, in Water Contamination Emergencies: Managing the Threats, ed. U. Borchers, J. Gray, K. C. Thompson, K. C. Thompson, U. Borchers, and J. Gray, The Royal Society of Chemistry, 2013, pp. 11-18.
Download citation file:
Cow's milk, the principal source of milk for human food, is the source of two main protein categories - caseins and serum or whey proteins. These proteins have very different compositional, structural and functional properties, and this chapter reviews these properties for each category of milk proteins. It also discusses ingredient products that are derived from milk containing varying mid to high levels of these proteins and their applications in food systems.
This content is only available via PDF.
You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
Digital access
$64.60