Even as media buzzes with news on proteins from insects and an emerging array of plant materials, milk proteins remain at the cornerstone in many food and beverage applications. The main reasons include better flavor, nutrition and functionality. The milk proteins are highly complex and multi-functional components. The highest quality and economical finished products can be obtained when the right milk protein ingredients are chosen with the right functionality for product formulations. This presentation focused on physicochemical and functional properties of milk proteins and offered practical advice on where and how they can most effectively be used. It also offered a peek at new developments in the area.
Hasmukh Patel, Ph.D., Senior Principal Scientist and Section Manager, Dairy Foods Research and Development, Land O’Lakes speaking on “Formulating with Milk Proteins” at the 2017 Protein Trends & Technologies Seminar.