Obtaining functional and nutritional protein substances from dairy milk

Abstract

This project aims to obtain, from milk and/or cheese whey, concentrated and hydrolyzed protein substances of high nutritional value and good functionality, both from the technological and from the physiological point of view. To this end, the structural and functional properties of the whey proteins, in the concentrates, should be preserved. The study includes the chemical characterization of all the preparations, as well as the study of the functional properties of technological interest and the physiological properties in protecting the health both of experimental animals and of humans. For the studies in humans, formulations will be developed for the specific purposes. (AU)