Protein is one of the most sought out nutrients in the food and beverage industry. To provide nutritious and great-tasting foods and beverages that meet consumer needs, manufacturers can leverage this latest scientific technical report to understand the role of dairy proteins in ingredient and product performance.

Dairy proteins provide a wide range of benefits in finished products, including heat stability, flavor, gelling, foaming and emulsification. In order to get the intended functional properties in applications, specific formulation and processing parameters need to be understood. Knowing how to modify processing outcomes, structure-function relationships and protein-protein interactions will help bring tailored functional properties to dairy ingredients and finished food products.

Brought to you in a joint effort between the U.S. Dairy Export Council and the National Dairy Council, download this Technical Report today to receive a detailed summary of scientific research gathered to unlock the potential of milk proteins in functional products for today’s discerning consumers.

The Index below provides more in-depth information on what is covered in the report: