Processes for modifying milk protein.

Every process for treating milk, manufacturing milk products and isolating milk constituents can, although not intended, lead to a modification of the milk proteins. Additionally, there exist Various possibilities for modifyi ng milk protein. Regardless of the set goals of the protein modulation, tec hnofunctional and trophofunctional -in summa technotrophic- properties are influenced. The present study describes the effects of chemical, physical, enzymatic or genetic modification of milk protein on their technotrophic pr operties.