ABSTRACT
CASEIN-BASED edible films are attractive for food applications due to theirhigh nutritional quality, excellent sensory properties, and good potential to adequately protect food products from their surrounding environment. Milk protein-based films and coatings were extensively reviewed (Gennadios et al., 1994; McHugh and Krochta, 1994; Chen, 1995). This chapter focuses on caseinand caseinate-based films, and recent developments on such films are discussed.
