Some recent advances in the basic chemistry of milk proteins and lipids

Sophisticated analytical tools and techniques now are being applied to the study of the major components of milk (protein, fat, lactose and mineral interaction products). Through steady improvement, study tools have moved from the stage of exciting academic breakthroughs to become reliable work-horses. Examples ale the application of genetic engineering to study the stability of beta-lactoglobulin, GLC-MS to examine the composition of the fat fraction, NMR techniques to study the solution structures of casein peptides, or alpha-lactalbumin and X-ray, crystallography to examine whey protein structure. The future challenge will be to gain understanding of mixed and modified systems involving two or more phases with a combination of dairy and non-dairy ingredients. (C) 1996 Elsevier Science Limited