ABSTRACT
Over the past two decades, the demand worldwide for dairy products and dairy ingredients has grown signiœcantly and this demand is expected to continue to grow in the future. New nutritional science knowledge has contributed to customer and consumer awareness. Today, consumers are more aware of their health and their nutritional requirements. They are making more informed decisions about the food products they consume, which has created much pressure and competition for food manufacturers and has resulted in a consistently increasing range of functional and nutritional food
22.1 Introduction .......................................................................................................................... 363 22.2 Milk Powders ........................................................................................................................ 365
22.2.1 Introduction .............................................................................................................. 365 22.2.2 Production of Milk Powders ..................................................................................... 365 22.2.3 Physicochemical Properties of Milk Powders .......................................................... 367
22.2.3.1 Milk Powder Composition ......................................................................... 367 22.2.3.2 Milk Powder Particles ................................................................................ 368 22.2.3.3 Free Fat ...................................................................................................... 369 22.2.3.4 Reconstitution Properties ........................................................................... 369
22.2.4 Changes in Milk Powders during Storage ................................................................ 370 22.2.4.1 Caking ........................................................................................................ 370 22.2.4.2 Lipid Oxidation .......................................................................................... 371 22.2.4.3 Maillard Reactions ..................................................................................... 372
22.3 Caseins and Caseinates ......................................................................................................... 372 22.4 Milk Protein Concentrate ..................................................................................................... 374 22.5 Whey Protein Ingredients ..................................................................................................... 377
22.5.1 Whey Powders .......................................................................................................... 377 22.5.2 Whey Protein Concentrate ........................................................................................ 378 22.5.3 Whey Protein Isolate ................................................................................................ 379 22.5.4 Fractionated Whey Protein Ingredients .................................................................... 379
22.5.4.1 α-LA ........................................................................................................... 379 22.5.4.2 β-LG ...........................................................................................................380 22.5.4.3 Lactoferrin .................................................................................................380 22.5.4.4 Immunoglobulins .......................................................................................380
