Modified milk ingredients also called natural milk constituents are umbrella terms for a group of milk products which have an altered chemical state from that which is naturally found in milk. This includes
casein
Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of ...
,
caseinates,
whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard c ...
products (including whey butter and whey cream), cultured milk products (including
yogurt
Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...
,
sour cream
Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturall ...
and
cultured buttermilk),
ultrafiltered milk
Ultrafiltered milk, also known as UF milk, UF skim, or diafiltered milk, is a subclassification of milk protein concentrate that is produced by passing milk under pressure through a thin, porous membrane to separate the components of milk accordin ...
,
milk protein concentrate
Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as "any complete milk protein (casein plus lactalbumin) concentrate that is 40 percent or more p ...
, milk serum proteins and fats.
Since the products vary considerably in composition, there is also a large variation in their nutritional value, and this has been a source of public concern as they are sometimes used to entirely replace milk or other more recognizable dairy products.
References
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Milk