Milk proteins

Milk proteins are the proteins found in milk, primarily casein and whey. They are extracted from milk through processes like filtration and precipitation, yielding powders or concentrated liquids. These proteins are valued for their nutritional content and functional properties in food manufacturing.

Manufacturers add milk proteins for their nutritional value, as well as for their ability to improve texture, stability, and emulsification in a wide range of products. They are commonly found in dairy products, baked goods, confectionery, and nutritional supplements.

Milk proteins are a natural component of milk and are not typically considered food additives under UK law. They are a source of essential amino acids and contribute to the nutritional profile of foods. While generally well-tolerated, some individuals may have allergies or intolerances to milk proteins. Regulatory bodies like the Food Standards Agency (FSA) and Food Standards Scotland (FSS) oversee food safety, and international bodies like EFSA have evaluated the safety of milk and its components.