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Advances in Chemistry of Milk

Department of Food Science and Nutrition, Ohio State University, Columbus

ABSTRACT

Introduction

Understanding the chemistry of milk and its products is essential to consistent product quality, new product development, and advancement of processing methodologies. Of particular importance is understanding the often subtle but significant changes in the chemistry and physical chemistry of milk constituents through processing that can markedly affect product characteristics and consumer acceptance. This paper cannot be inclusive in reviewing milk chemistry during this past quarter century but rather will focus on those changes that appear to be of particular significance.

Historical Perspective

Jenness (30), in his review of progress of the chemistry of milk during the first 50 yr of the American Dairy Science Association, stated that work during that time had been "to fill in the details in a picture whose broad outlines were already delineated." The past 25 yr primarily have enhanced and sharpened that picture. Previous emphasis on organic chemistry has given way to increased study relating to biochemistry and physical chemistry in a diverse number of areas that include milk synthesis, molecular microstructure, nutrition, and processing-related changes.