Separation, Extraction and Fractionation of Milk Protein Components

Abstract

Milk proteins, unique milk components belonging to the genetic patrimony of the various species, are essential nutrients in the human diet, especially for the newborn. Milk components already represent 20 to 30% of the total dietary proteins in the industrialised world (Hambraeus, 1982), which is an indication of the substantial use of milk and its derivatives in industrialised countries. It can be predicted that the usual type of milk consumption will increase slightly in the future (1 to 2% per year, according to the country) due to the differing price evolution of animal proteins - milk proteins are two to three times cheaper than egg or meat proteins, they have a better nutritional value and they are presented to the consumer in an infinite variety of forms, such as cheeses. It is clear that this price difference is being taken seriously by consumers in the context of the present world economic crisis. Consequently, consumption of conventional dairy products will increase, not only in the major dairy countries, but also in many other countries where governments are trying to raise the proportion of animal protein in the diet.