Non-food applications of milk components and dairy co-products: A review
作者： Jean-Luc Audic , Bernard Chaufer , Georges Daufin
DOI: 10.1051/LAIT:2003027
关键词: Casein 、 Milk fat 、 Modified milk ingredients 、 Whey protein 、 Food science 、 Lactose 、 Fermentation 、 Dairy industry 、 Chemistry 、 Laboratory scale
摘要: Milk contains a lot of different components with their own functional properties and some them, such as casein, have been used in the manufacture non-food technical products for many years. The present review deals applications (i) major individual milk: proteins (casein; soluble proteins); lactose; milk fat (ii) whey, co-product cheese casein manufacture. New on laboratory scale are focused protein-based films biomaterials. Also, fermentation lactose whey provides low molecular weight compounds exopolysaccharides. These promising routes giving added value to dairy co-products effluents should be applied achieving great reduction industry wastes. Non-food application / protein
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