Chemistry and Technology of Milk Proteins for Dr. Fawzi Sayed Ibrahim Othman and Dr. Ali Ahmed Mohamed Metwally

The book presents an idea about types of food proteins in general, and milk proteins in particular, providing the reader with a background on different types of amino acids, their role in the structure of milk proteins, and their regulatory capacity. It also gives the reader a detailed idea about the different types of milk proteins, how to obtain them, their importance from a manufacturing and technical perspective, and their use in other food fields. The book offers the reader an understanding of the functional properties of milk proteins and the significance of this on the quality of food products involved in their manufacturing, how to produce the associated precipitates of casein and whey proteins, and how to modify them. The book also provides an idea about the changes that occur during thermal treatments of milk proteins, and finally, about the role of bioactive peptides in treating many diseases. Overall, the book is an indispensable addition for students of the specialty, researchers, and professionals working with food proteins in general and milk proteins in particular.