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Physical Equilibria: Proteins

  • Chapter
Fundamentals of Dairy Chemistry

Abstract

Milk is a complex biological fluid secreted by mammals explicitly for the nourishment of their young. Through the centuries, evolution has produced this stable, fluid, concentrated source of lipid, protein, minerals, and carbohydrate. Because of its unusual stability (for a biological fluid), milk has become a valuable foodstuff, a commodity, yet many of the problems which arise in the processing of milk stem from the biochemical nature of its components. In dealing with skim milk, the retention of the unique properties of the milk proteins during processing is of the utmost importance.

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Authors
  1. Harold M. Farrell Jr.
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Editors and Affiliations

  1. Agricultural Research Service, U.S. Department of Agriculture, USA

    Noble P. Wong

  2. Department of Biochemistry, University of Minnesota, USA

    Robert Jenness

  3. Department of Chemistry and Biochemistry, University of Maryland, USA

    Mark Keeney

  4. Department of Food Science, University of Wisconsin, USA

    Elmer H. Marth

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Farrell, H.M. (1988). Physical Equilibria: Proteins. In: Wong, N.P., Jenness, R., Keeney, M., Marth, E.H. (eds) Fundamentals of Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7050-9_9

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  • DOI: https://doi.org/10.1007/978-1-4615-7050-9_9

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