Milk proteins, one of milk's macroconstituents, encompass two principal types of proteins: casein (CN) and whey protein (WP). The advancements in membrane fractionation and chemical and physical processing techniques enabled the production of many milk-derived protein ingredients. Due to milk proteins' superior nutritional quality and broader functionality, they have been used in several food applications like infant formulas, dietary supplements, and sports nutrition. However, the milk proteins' specific structural and versatile technical properties have also been helpful in a wide range of nonfood applications. In this article, we explore the nonfood uses of milk proteins.
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