NON-FOOD APPLICATIONS OF MILK COMPONENTS AND DAIRY CO-PRODUCTS: A REVIEW

Authors

  • Khojiyeva Guzal Uktamovna Assistant of the Department of " Agricultural and food technology " of Jizzakh Polytechnic Institute Author
  • Raxmonqulova Gozal Xasan qizi Student of Jizzakh Polytechnic Institute Author

Abstract

Milk contains a lot of different components with their own functional properties and some of them, such as casein, have been used in the manufacture of non-food technical products for many years. The present review deals with the non-food applications of (i) the major individual components of milk: proteins (casein; soluble proteins); lactose; milk fat and (ii) whey, a co-product of cheese and casein manufacture. New applications of milk proteins on a laboratory scale are focused on the manufacture of protein-based films and biomaterials. Also, fermentation of lactose and whey provides low molecular weight compounds and exopolysaccharides. These promising routes for giving added value to dairy co-products and effluents should be applied to achieving a great reduction in dairy industry wastes.

 

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Published

2024-10-01