Conclusions

This brief chapter has provided a glimpse of some of the global issues and new technologies that may or may not influence the future development and use of dairy protein products. It is clear that milk proteins are expensive food ingredients and will increasingly be restricted to niche applications, and that global trends such as rising energy costs, scarcity of water and effect of greenhouse gases will increase the cost of production and will restrict land areas where they can be sustainably...

A role for milk in the control of mammary function in the tammar wallaby

The expression of milk protein genes is regulated concurrently by systemic endocrine factors, by paracrine factors such as the extracellular matrix and by autocrine factors secreted in the milk. Previous studies using a tammar wallaby mammary explant culture model (Nicholas and Tyndale-Biscoe, 1985) have shown that different combinations of insulin, cortisol and prolactin are required for expression of the a- and -casein genes, and whey protein genes including a-lactalbumin and -lactoglobulin...

The Cape fur seal Arctocephalus pusillus pusillus

The Cape fur seal suckles its pup for up to 10 months (Gentry and Holt, 1986) and lactation comprises alternate periods of several days on-shore suckling the young and extended periods at sea (Figure 2.10 Bonner, 1984 Oftedal et al., 1987 Trillmich, 1996). Foraging trips are variable but can extend to 23 days (Gamel et al, 2005). Nursing periods are generally 1-3 days and depletion of the mother's body reserves necessitates a return to the ocean to forage. A study by Cane et al. (2005) showed...

Examples of the relationships between whey protein denaturation and the functional properties of milk

Yogourt And Denaturation

In the early days of milk powder manufacture, it was recognized that the level of whey protein denaturation could be used as an index for the extent of heat treatment the milk had received during the manufacture of the milk powders, and that the functional properties of the milk products were related to some extent to the heat treatment that the milk had received during processing and therefore the level of whey protein denaturation (Harland and Ashworth, 1947 Larson et al., 1951 Harland et...