Mjölkprotein

Mjölkprotein, also known as milk protein, comprises the proteins found in milk and dairy products. It consists primarily of two types: casein and whey proteins. Casein makes up about 80% of the total milk protein and precipitates in acidic solutions, forming curds used in cheese production. Whey proteins account for approximately 20% of milk protein and are soluble in water, remaining in the liquid after curdling.

These proteins are highly valued for their high biological value and complete amino acid profile, making them a popular supplement in sports nutrition and health products. Mjölkprotein provides essential amino acids necessary for tissue growth, repair, and overall health.

In addition to nutritional benefits, mjölkprotein has functional properties relevant to the food industry, such as emulsification, gelation, and foaming. It contributes to the texture, stability, and flavor of various dairy products, including cheese, yogurt, and protein powders.

Some individuals may experience allergies to milk proteins, particularly casein and whey, leading to adverse reactions such as gastrointestinal discomfort or allergic responses. Lactose intolerance, however, pertains to the carbohydrate component of milk rather than the protein.

Processing methods like hydrolysis, ultrafiltration, and enzymatic treatment can modify milk proteins, enhancing digestibility or creating specialized ingredients for dietary needs. Ongoing research explores the role of mjölkprotein in nutrition, immune function, and potential health benefits.

Overall, mjölkprotein is a vital component of dairy nutrition and food science, valued for its nutritional quality, functional properties, and versatility in various applications.