Maximizing the value of milk through separation technologies.
Level 5 - mechanism / opinion, no new human data
Narrative review / technological overview without primary empirical data or systematic search (graded by design analogy)
PubMed 10531613 · doi:10.3168/jds.s0022-0302(99)75471-8
What was done
This narrative review outlines the role of separation technologies in processing milk proteins—such as casein, whey protein, concentrates, isolates, and hydrolysates—into specialized functional ingredients for the food industry.
What was found
The abstract reports no numerical findings or quantitative performance metrics. It qualitatively describes how compositional and physical manipulation enables the commercial production of diverse dairy-derived ingredients for growing global markets.
Why it matters
It highlights how processing and separation technologies allow dairy producers to create higher-value functional ingredients from commodity milk.
Limits
The abstract presents no empirical or quantitative data, comparative trials, or sample sizes. As a narrative overview, it lacks systematic search methodology and provides no clinical evidence evaluating the proposed health benefits of functional dairy ingredients.
Cited by
- context Whey protein concentrate retains healthy fats, immunoglobulins, and immune-supporting bioactive compounds that are filtered out in whey protein isolate.