Andiç, S.Boran, G.2025-05-102025-05-1020159781119108580978111859518310.1002/9781119108580.ch82-s2.0-85016066800https://doi.org/10.1002/9781119108580.ch8https://hdl.handle.net/20.500.14720/4890The functionality of milk proteins is due to their molecular structures and interactions with other food components. Textural, rheological and sensory properties of food products with added milk proteins are determined by the type and strength of the interactions between added milk proteins and other food components. Because of their high nutritional quality and versatile functional properties, milk proteins are widely used in many food formulations, e.g., dairy desserts, nutritional beverages, ice cream, yogurt, spreads, meat products, confectionery and baked goods. Milk proteins perform various key functions, including emulsification, thickening, gelling, and foaming. A wide variety of milk protein products, e.g., caseins and caseinates, whey protein concentrates, whey protein isolates, whey protein hydrolisates and milk protein concentrate, can be manufactured from milk. In this chapter, these milk protein products are covered and the key functions of these products are reviewed. © 2015 Scrivener Publishing LLC. All rights reserved.eninfo:eu-repo/semantics/closedAccessCaseins And CaseinatesMilk ProteinsWhey ProteinsBook Part2N/AN/A159180