Science and Technology of Food Industry

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LIU Yong-feng, ZHANG Wei, LIU Ting-ting, YANG Yu-jing, LOU Lan, SHEN Qian. Research Progress on Composition,Characteristics and Applications of Whey Protein and Casein in Milk Protein[J]. Science and Technology of Food Industry, 2020, 41(23): 354-358. DOI: 10.13386/j.issn1002-0306.2019080220
Citation: LIU Yong-feng, ZHANG Wei, LIU Ting-ting, YANG Yu-jing, LOU Lan, SHEN Qian. Research Progress on Composition,Characteristics and Applications of Whey Protein and Casein in Milk Protein[J]. Science and Technology of Food Industry, 2020, 41(23): 354-358. DOI: 10.13386/j.issn1002-0306.2019080220
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Research Progress on Composition,Characteristics and Applications of Whey Protein and Casein in Milk Protein

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  • Whey and casein protein are the main components of milk protein and have high nutritional value. Starting from the whey and casein protein in milk,the composition and function of whey and casein proteinin milk of cattle,goat and so on are elaborated. The new product development and comprehensive utilization of whey and casein protein in milk are summarized,in order to provide a basis for the comprehensive utilization of protein nutritional value in milk,and provide a reference for dairy related enterprises and relevant professional researchers.
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