Jul 13, 2015 - In na ve micelle casein structure without substan al change. 2. Reduc on of whey protein (55%) and lactose. (91%) â stronger heat and storage ...
Solubiliza)on of rehydrated frozen highly concentrated micellar casein for use in liquid food applica)ons Ying Lu, Donald McMahon, Lloyd Metzger, Anil Kommineni, and Almut Vollmer July 13th, 2015
Introduc)on Casein • 80% of proteins in cow’s milk • Casein micelle • Food applicaJons – Cheese making – Protein forJficaJon – Emulsifier (e.g. coffee creamer) – Foaming agent (whipped toppings)
McMahon and Oommen, 2008, J. Dairy Sci. 91:1709-1721.
Making Highly Concentrated Micellar Casein Concentrate (HC-MCC) – MicrofiltraJon -- membrane separaJon of casein from whey protein, lactose, and water, based on different molecule sizes. – Vacuum EvaporaJon Casein Skim Milk
Water
Lactose Whey Protein
ComposiJon of HC-MCC • MicrofiltraJon, diafiltraJon, and vacuum evaporaJon
