Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful.

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview.
By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading.
Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.
*A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer
*Up-to-date information from internationally-recognised authors from both academic and commercial resources