date:Nov 18, 2021
proteins in milk.
The ultimate goal is to use milk and milk components as functional ingredients to remove unfamiliar stabilizers or emulsifiers, he asserts.
Commenting on whether the results would be the same or similar for plant-based dairy alternative chocolate milk, Harte replies: This is a maybe.
We believe the stabilizing effect comes from a specific group of proteins, i.e., the caseins. These proteins are not present in plant sources. Only research will tell whether stabilizing protei