Proteomics in Milk and Milk Processing

Part of the Food Microbiology and Food Safety book series (FMFS, volume 2)


Milk proteins provide essential nutrition for growth and represent an expansive repertoire of functional food ingredients. Many proteins are thoroughly digested in the gut to provide vital amino acids, however, others are only partially or minimally broken down and thus able to exert higher-level functionality related to the structures of their digestive products. Defining the milk proteome and how it changes during the course of lactation are key steps towards an improved understanding of milk biology and function, and has the potential to provide novel insights in the areas of dairy and other food sciences. This better understanding may also guide manufacturers in developing foods with improved protein quality and function. Recent progress in proteomics has greatly increased the number of proteins identified in milk. In this chapter, we highlight recent findings in both human and bovine milk proteomes that are novel or whose importance is not yet fully understood. We describe the consequences of these findings on our understanding of the role of milk proteins in biological processes, signaling pathways, and nutrition, and as functional food ingredients. We further describe the use of proteomics in characterizing heat-induced protein modifications during industrial processes that often reduce the nutritional value and function of milk proteins. Finally, we discuss the use of proteomic analysis as a guide in the optimization of industrial processing conditions and selection of milk materials.


Human Milk Whey Protein Milk Protein Casein Micelle Early Lactation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.Mead Johnson Nutrition Pediatric Nutrition InstituteEvansvilleUSA
  2. 2.Department of Chemistry and BiochemistryUniversity of California-Santa BarbaraSanta BarbaraUSA

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