Heat-Induced Casein-Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk?

摘要

Milk is one of the most abundant food in human nutrition either as a fluid/dried milk or in the form of wide array of dairy products. The term milk is commonly related to bovine milk and for many years the focus of dairy scientists was on this type of milk. But, an increasing interest for caprine milk was present in last decade owing to its beneficial properties compared to bovine milk. Every year, more and more scientific papers referring to the caprine milk and dairy products are published and many of them are well reviewed (Barac et al. 2013; Tamime et al. 2011; Raynal-Ljutovac et al. 2007,2008; Park et al. 2007; Park 2007). The significance of caprine milk in human nutrition is evidenced by the fact that the bovine milk adulteration in caprine milk occurs in dairy industry. As a consequence, different methods have been developed and are used for species identification in milk and dairy products (Chen et al. 2004; Lopez-Calleja et al. 2007; Mayer 2005; Muller et al. 2008; PeSic et al. 2011a; Commission Regulation 1996).