Milk Proteins

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This book reviews current knowledge and research progress on food proteins, focusing on milk proteins, stemming from the Symposium on Milk Proteins held in June 1988 at the Federal Dairy Research Centre in Kiel, FRG. Scientists worldwide contributed to discussions on both pure and applied aspects of protein research and technology. The book is organized into five sections, adapted from the symposium's invited lectures, short communications, and poster presentations. It explores new criteria for the "biological value" of dietary proteins, examining their relationships with various factors, including nitrogen equilibrium, ligands, structural and genetic aspects, technological and functional properties, and clinical nutrition. Typically, dietary proteins are classified by their "biological value," which reflects their nitrogen retention capacity in the body. However, the book suggests further intriguing avenues for research to better recommend dietary proteins for specific dietary situations or clinical conditions. It also considers emerging fields, such as determining protein three-dimensional structures using two-dimensional NMR spectroscopy and applying genetic engineering to lactating cells, paving the way for transgenic cows with customized milk constituents and compositions.