Abstract: Dairy protein ingredients provide high nutritional value, great sensory properties, and excellent functionality that make them very desirable for the development of food products. Because of significant and ongoing investments in dairy research, manufacturers provide worldwide a portfolio of dairy protein ingredients to meet the changing needs of product developers and consumers. This presentation will review the major classes of dairy protein ingredients, their origin, composition, manufacture, and functionality in various food system applications. Their long-standing nutritional value and newer knowledge of emerging health and wellness benefits of dairy proteins will be discussed. These insights, along with a look into the future of dairy protein ingredients, will enable product developers to understand better how these components can be used as formulation problem solvers.
Phillip S. Tong, Ph.D., Professor Emeritus, Dairy Science, California Polytechnic State University, San Luis Obispo—Speaker at the 2022 Protein Trends & Technologies Seminar, “Dairy Protein Ingredients Deliver Benefits for Consumers and Product Development”
Extract from the Summary Article titled “Benefits Derived from Dairy Protein Ingredients” of this presentation will be posted shortly.
