Articles by Venkateswarlu Sunkesula Ph.D.

Membrane filtration technology has revolutionized the food and dairy industry by providing practical, sustainable, and optimal cost solutions, enabling the production of minimally processed dairy foods, new dairy ingredients, and recovering bioactive components.

Milk proteins, one of milk's macroconstituents, encompass two principal types of proteins: casein (CN) and whey protein (WP). 

It is well established that milk is a natural beverage packed with nutrients such as protein, fat, lactose, vitamins, and minerals.