ABSTRACT
A wide variety of dried, milk-protein-rich products are produced. Traditionally, isolated casein was used for the manufacture of synthetic wool and buttons, for sizing paper (i.e., to make it smooth and easy to write on), etc. These uses have much diminished. Currently, the main use of various types of casein and of wheyprotein preparations is in foods. The reasons may be to:
1. Provide foods with a
specific nutritive value:
This may concern products meant for specific groups of people, the most important example being infant formulas. Partially hydrolyzed proteins, i.e., peptide mixtures, are applied for people that are allergic to certain proteins. Another application is boosting protein content and nutritional quality of a product by adding milk protein preparations, e.g., to beverages or biscuits. See also Subsection 2.4.5.
