Milk Proteins

From Expression to Food

Mike Boland, Harjinder Singh

• Publisher: Academic Press
• Year: 2019
• eBook ISBN: 9780128152522
• Edition: 3
• Topic: Tecnología e ingeniería
• Subtopic: Ciencia de los alimentos

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer.Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints.- Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins- Features the latest science and developments- Explores the use of milk proteins from industry viewpoints- Features internationally recognized editors and authors who bring academic and industrial insights to this important topic

Chapter 1

World supply of food and the role of dairy protein

Mike Boland^a; Jeremy Hill^{a,b a} The Riddet Institute, Massey University, Palmerston North, New Zealand
^b Fonterra Co-operative Group, Palmerston North, New Zealand

Abstract

World hunger continues to be a major problem. The main focus is on the availability of adequate calories for all, but this overshadows another problem: the availability of enough protein and enough of the dietary essential amino acids. We estimate that about a quarter of the world's population is getting barely enough protein and that there is a particular issue with the essential amino acid lysine, which is deficient in cereal proteins, the biggest source of protein nutrition. Milk protein is an important source of dietary protein and is particularly rich in lysine and branched-chain amino acids. It accounts for 10% of all the global protein supply, the third highest supply after cereals and meat; however, it is more important than the amounts would suggest because of its rich supply of essential amino acids and high digestibility (in contrast to cereal protein) and because of its acceptability to vegetarians. Global trade in dairy is still small (about 11% of dairy production is traded) but growing. Supplementation of cereal protein with milk protein has a potentially important role to play in balancing world protein nutrition.

Keywords

Protein nutrition; Milk protein; Dairy trade; Dairy production

Introduction and outline of chapter

As one of the basic necessities of life, the availability, quality, and affordability of food are of concern to individuals and nations alike. The “Green Revolution” started in the late 1960s and involved the introduction of high-yielding new seed varieties and better use of irrigation and fertilizers. Following this, the world enjoyed several decades of relative stability in the price of basic items of food, including food grains. The period from the early 1970s to 1990 saw the world output of food grains, and oilseeds rise steadily by an average of 2.2% a year, with periodic fluctuations. With the exception of parts of the African continent, the rate of growth of food crops exceeded that of the world population, leading to an increase in their per capita availability, and to relatively stable prices. Indeed, world food prices in real terms were at their lowest in 100 years in 2000 (Trostle, 2008). However, from the early 1990s, the global rate of the growth of grain and oilseed production declined, reaching a net 0% for the decade to 2016. Over the same decade, milk production grew by, on average, 2%.

The inflation-adjusted Food and Agriculture Organization (FAO) of the United Nations Food Price Index stood at 141.1 points in October 2018, having risen from its 2002 to 2004 base of 100.0 points (FAO, 2018) and reached a high of 229.9 points in 2011. The October 2018 decline in the Food Price Index was the result of falling dairy, meat, and oil prices, which more than offset a surge in sugar prices and a more moderate increase in the prices of cereals. The FAO Dairy Price Index averaged 181.8 points in October 2018, continuing a downward trend for a fifth consecutive month. The price decrease reflects the growing evidence of increased export supplies across all major dairy products. In contrast, the FAO Cereal Price Index averaged 166.3 points in October 2018, representing a 13.6 point (8.9%) year-on-year increase. Among the major cereals, maize quotations from the United States firmed the most, supported by strong export sales, and wheat prices also averaged higher, driven by a tighter supply outlook, especially in view of deteriorating crop prospects in Australia.

Side by side with this worsening situation with respect to the availabilities and prices of the major cereals, there has been another recent development involving food consumption patterns in a number of countries. With growing affluence, tastes change, and consumers shift to more varied diets, which usually include larger proportions of noncereal items. Over the last few decades, several poorer countries, among them, the two most populous, namely, China and India, have experienced rapid growth and transformation in their economies. This has helped to lift several million people out of extreme poverty and to make many others more affluent, bringing in its trail significant changes in food consumption. One of the more noticeable changes has been an increase in the consumption of animal protein. These developments have important policy implications for the global food economy. At the same time, hunger still afflicts a large number of people globally and is in need of policies to resolve or mitigate it.

This chapter examines several interrelated issues relating to the evolving world food situation. In particular, it investigates the issue of nutrition and the role of proteins and their constituent amino acids. It starts by looking at the issue of hunger, its measurement, its global incidence, and mitigation targets. It then addresses the issue of nutrition, its global and regional perspectives, and the role of animal and vegetable proteins. The evolving global demographic trends, with a rapidly increasing elderly population that has special nutritional needs, call for policies to deal with the issue of nutrition for the aged, and the role of proteins in it. As the production and the consumption of protein foods in different countries do not always match, significant international trade in protein products exists. This is briefly discussed to identify the major players in the global protein markets. The chapter concludes with some observations on the policy implications deriving from its discussions. In the examination of proteins in their various dimensions, the particular focus of this chapter is the evolving role of dairy proteins and its implications for future policy.

Hunger and need for food

Every day, millions of people around the globe do not get enough food to eat and remain hungry. Hunger has been referred to as “the uneasy or painful sensation caused by a lack of food” and “the recurrent and involuntary lack of access to food” (Anderson, 1990). There is no assurance that these hungry people will get the minimum required quantity of food on a daily basis. This unpredictability about where the next meal will come from is called “food insecurity.” The FAO (2000) defines food insecurity as: “A situation that exists when people lack secure access to sufficient amounts of safe and nutritious food for normal growth and development and an active and healthy life.”

Following this definition, people are hungry if they do not get enough energy supply from food (fewer than about 1800 kilocalories a day), or if the food they consume is not of sufficiently high quality (containing essential nutrients). Hunger is usually understood to refer to the discomfort associated with a lack of food (von Grebmer et al., 2012).

Hunger-reduction targets

The United Nations 2030 Agenda for Sustainable Development (United Nations, 2015a) is a framework for advancing the well-being of humankind. It aims to ensure peace and prosperity for all on a healthy planet. The 17 sustainable development goals address global challenges related to poverty, inequality, climate, environmental degradation, prosperity, and peace and justice and are targeted to be reached by 2030. Goal 2 specifically addresses hunger and is simply stated as: Goal 2: Zero Hunger. The goal has five subgoals.

• 2.1 By 2030, end hunger and ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious, and sufficient food all year round.
• 2.2 By 2030, end all forms of malnutrition, including achieving, by 2025, the internationally agreed targets on stunting and wasting in children under 5 years of age, and address the nutritional needs of adolescent girls, pregnant and lactating women, and older persons.
• 2.3 By 2030, double the agricultural productivity and incomes of small-scale food producers, in particular women, indigenous peoples, family farmers, pastoralists, and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets and opportunities for value addition, and nonfarm employment.
• 2.4 By 2030, ensure sustainable food production systems and implement resilient agricultural practices that increase productivity and production; that help to main...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Dedication
• Contributors
• Preface to the Third Edition
• Chapter 1: World supply of food and the role of dairy protein
• Chapter 2: Milk proteins: An overview
• Chapter 3: The comparative genomics of monotremes, marsupials, and pinnipeds: Models to examine functions of milk proteins
• Chapter 4: Defining the origin and function of bovine milk proteins through genomics: The biological implications of manipulation and modification
• Chapter 5: Posttranslational modifications of caseins
• Chapter 6: Casein micelle structure and stability
• Chapter 7: Structure and stability of whey proteins
• Chapter 8: Effect of nonthermal processing on milk protein interactions and functionality
• Chapter 9: The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk
• Chapter 10: The effect of UHT processing and storage on milk proteins
• Chapter 11: Effects of drying and storage on milk proteins
• Chapter 12: Interactions and functionality of milk proteins in food emulsions
• Chapter 13: Milk protein-polysaccharide interactions
• Chapter 14: Interaction between milk proteins and micronutrients
• Chapter 15: Model food systems and protein functionality
• Chapter 16: Milk protein gels
• Chapter 17: Milk proteins: A rich source of bioactives for developing functional foods
• Chapter 18: Milk proteins and human health
• Chapter 19: Structural changes to milk protein products during gastrointestinal digestion
• Chapter 20: Milk proteins: Digestion and absorption in the gastrointestinal tract
• Chapter 21: Milk proteins: The future
• Index