Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint

• Published in: Journal of biomaterials and nanobiotechnology 2015-07, Vol.6 (3), p.176-203
• Main Authors: Rebouillat, Serge, Ortega-Requena, Salvadora
• Format: Article
• Language: English
• ISSN: 2158-7027; 2158-7043
• DOI: 10.4236/jbnb.2015.63018

This review focuses on the production of milk fractions as well as their particular properties, applications and processes that increase their exploitation. In this context, valorization techniques of cheese-whey proteins, byproduct of dairy industry that constitutes both economic and environmental problems, are being developed. Phospholipids from the milk fat fraction are powerful emulsifiers and also have exclusive nutraceutical properties. In addition, enzyme modification of milk phospholipids makes it possible to tailor emulsifiers with particular properties. However, several aspects remain to be overcome; those refer to a deeper understanding of the healthy, functional and nutritional properties of these new ingredients that might be barriers for its use and acceptability. The unmet needs, the cross-fertilization in between various protein domains, the carbon footprint requirements, the environmental necessities, the health and wellness new demand, etc., are dominant factors in the search for innovation approaches; these factors are also outlining the further innovation potential deriving from those "apparent" constrains obliging science and technology to take them into account.