title: Effect of processing on nutritive values of milk protein.
abstract: Milk is an essential source of nutritionally excellent quality protein in human, particularly in vegan diet. Before consumption, milk is invariably processed depending upon final product requirement. This processing may alter the nutritive value of protein in a significant manner. The processing operations like thermal treatment, chemical treatment, biochemical processing, physical treatments, nonconventional treatments, etc. may exert positive or negative influence on nutritional quality of milk proteins. On one side, processing enhances the nutritive and therapeutic values of protein while on other side intermediate or end products generated during protein reactions may cause toxicity and/or antigenicity upon consumption at elevated level. The review discusses the changes occurring in nutritive quality of milk proteins under the influence of various processing operations.
authors.affiliation: a ICAR-National Dairy Research Institute , Karnal , Haryana , India.
authors.forename: Sanket G
authors.initials: SG
authors.lastname: Borad
authors.affiliation: b ICAR-Central Institute of Fisheries Technology , Kochi , Kerala , India.
authors.forename: Anuj
authors.initials: A
authors.lastname: Kumar
authors.affiliation: a ICAR-National Dairy Research Institute , Karnal , Haryana , India.
authors.forename: Ashish K
authors.initials: AK
authors.lastname: Singh
mesh_terms: D000818:Animals; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008892:Milk; D008894:Milk Proteins / Q000378:metabolism / Q000493:pharmacokinetics*; D009753:Nutritive Value
chemical_list: D008894:Milk Proteins
keywords: Milk proteins; bioactive milk peptides; milk processing; milk protein allergy; protein nutritive value