Chapter 72. Dairy Protein Hydrolysates

  1. Y. H. Hui Senior Scientist
  1. Ifendu A. Nnanna1,
  2. Chao Wu2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch72

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Nnanna, I. A. and Wu, C. (2006) Dairy Protein Hydrolysates, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch72

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    AgResources Development Group, LLC, 2310 SE Delaware Ave, Suite G., PMB 105, Ankeny, Iowa 50021, USA

  2. 2

    Hilmar Ingredients, Hilmar, 5848 Sterling Greens Circle, Pleasanton, CA 94566, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • dairy protein hydrolysate (DPH) technology;
  • high temperature-short time (HTST) heat treatment;
  • DPH and constituent bioactive peptides

Summary

This chapter contains sections titled:

  • Introduction

  • General Aspects of Protein Hydrolysis

  • Technology of Dairy Protein Hydrolysates

  • Functions and Applications of Dairy Protein Hydrolysates

  • Future Perspectives

  • References

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