Rationale Cheese whey has relevant nutritional, health and functional properties that could
address the dietary needs of a growing world population. Nevertheless, around 50% of …

The concentration of dairy products is widely applied in dairy manufacturing due to obtaining
products with the high dry matter, added value, reduced volume, and an increase in shelf …

Incorporating a high amount of silica in cis-1, 4-polyisoprene (CPI) by conventional dry
mixing is a Herculean task. A biomimicking approach is adopted herein through …

Background Milk and milk products often contribute a significant portion to the daily human
diet and provide highly bioavailable animal proteins for maintenance and growth. Several …

The rapid increase in the production of powdered milk–tea blends is driven by a growing
awareness of the presence of highly nutritious bioactive compounds and consumer demand …

In this study, the application of high-pressure processing (HPP) for optimizing the texture of a
cocoa dessert rich in casein and developed for people with dysphagia was investigated …

This chapter provides an overarching view of the multifaceted aspects of milk β-casein,
focusing on its genetic variants A1 and A2. The work examines the current landscape of A1 …

Chhurpe is a naturally fermented traditional dairy food of high altitude Western Himalayan
region. They are generally prepared from cow or yak milk and are consumed during harsh …

This study presents a comparison between two hydrolysis systems (MnO2/H2O2 and
ascorbic acid (VC)/H2O2) for the depolymerization of exopolysaccharide (EPS) from …

The demand for plant-based milk alternatives (PMAs) has grown rapidly in recent years,
driven by health-conscious choices, environmental sustainability, ethical considerations …