Commercial Utilization of Minor Milk Components in the Health and Food Industries

Whey has gained a great deal of respectability in the US during the past 5 to 10 yr as an ingredient in many food and dairy products. However, its value as a resource for many medically active components is not recognized in this country as it is in Japan and Europe. This paper reviews the minor com...

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Bibliographic Details
Published in:Journal of dairy science 1995-11, Vol.78 (11), p.2584-2589
Main Author: Horton, Bernard S.
Format: Article
Language:English
Subjects:
ALBUMINAS
ALBUMINE
Animals
BETA LACTOGLOBULINA
BETA LACTOGLOBULINE
Carbohydrates
Cattle
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
Food Technology
health
Health Promotion
LACTOFERRINAS
LACTOFERRINE
LACTOSERUM
Lipids
milk
Milk - chemistry
milk components
Milk Proteins
PRODUCTOS LACTEOS
PRODUCTOS NUEVOS
PRODUIT LAITIER
PRODUIT NOUVEAU
SUERO DE LA LECHE
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Summary:Whey has gained a great deal of respectability in the US during the past 5 to 10 yr as an ingredient in many food and dairy products. However, its value as a resource for many medically active components is not recognized in this country as it is in Japan and Europe. This paper reviews the minor components in whey and the potential for commercial application. Individual whey components of significance include α-lactalbumin, β-lactoglobulin, bovine serum albumin, immunoglobulins, lactoferrin, and lactoperoxidase. Whey is also a good resource for lactose and lactose derivatives such as lactulose, lactitol, and oligosaccharides. Other minor milk components of biological significance include milk salts and components related to casein. Many of these components exhibit biological activity that is valuable in nutraceuticals or antimicrobials. Commercial utilization in the US is compared with that of other countries.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(95)76886-2