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Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids
Edited by
Glyn O Phillips
Glyn O Phillips
Phillips Hydrocolloids Research Ltd, UK
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Hardback ISBN:
978-1-84973-883-5
PDF ISBN:
978-1-78262-130-0
No. of Pages:
404
Published online:
03 Apr 2014
Published in print:
16 Apr 2014
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
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Published:03 Apr 2014
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Page range:
11 - 18
Citation
H. Douglas Goff, in Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids, ed. P. A. Williams and G. O. Phillips, The Royal Society of Chemistry, 2014, pp. 11-18.
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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.
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