Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions

Abstract

This study aimed to examine the physicochemical properties of 30% calcium (Ca)-reduced micellar casein 80% protein powders (RC-MCC) and the functional properties of the resultant dispersions. The calcium reduction in the micellar casein (MCC) powder was achieved by subjecting the liquid micellular casein obtained from the microfiltration of pasteurized skim milk to carbon dioxide (CO2) treatment before and during ultrafiltration. The CO2 injection was controlled to obtain a 0 and 30% reduction in calcium in the C-MCC (control) and RC-MCC powders, respectively. The MCC powders were tested for physicochemical properties such as chemical composition, particle size distribution, and bulk density. The MCC powders were reconstituted in deionized water to test the functional properties of the dispersions, i.e., solubility, viscosity, heat stability, emulsifying capacity, emulsion stability, foam capacity, and foam stability. The CO2 injection did not result in any significant differences in the composition except mineral contents, particularly calcium. The particle size and bulk density of RC-MCC powders were significantly (p < 0.05) lower than control powders. The RC-MCC powder dispersions showed increased heat stability compared to control, whereas no significant changes in viscosity and emulsification capacity were observed between the two dispersions. However, the emulsion stability and foam stability of RC-MCC dispersions were significantly lower than C-MCC dispersions. This study showed that by utilizing a novel microfiltration–CO2 injection–ultrafiltration process, 30% calcium-reduced MCC powder was commercially feasible. This research also provides a detailed understanding of the effect of calcium reduction on the functional properties of resultant MCC dispersions. It showed that calcium reduction could improve the solubility of the powders and heat stability and foam capacity of the dispersions.

Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production

“…As protein powders tend to lose solubility because of protein–protein interactions during manufacturing and storage, this could affect the rehydration of MCC powder and could be a limiting factor for using it in certain foods and beverages (Kommineni et al . 2022). However, the CPP with MCC to produce WRC involves the use of high temperatures (≥70°C), which particularly increases MCC solubility (≥50°C) (Gazi and Huppertz 2015).…”

Membrane process for the extraction of casein and whey proteins from skim milk

“…The resulting product with a low (about 6%) fat content not only had a bitter taste, but it lacked the characteristic or typical flavors of this type of cheese [47]. At the same time satisfactory results were shown by experimental production with the use of MCC analogues of mozzarella cheese and «clean-label» products of processed cheese [48,49].. Another promising area of MSS application can be considered the production of protein bars, which have some organoleptic parameters higher than those of their analogues made of sodium caseinate, hydrolysates or whey protein isolates [50,51]. The use of MCC is also of interest for making so-called Greek yoghurt [52], various drinks whose formulation is based on MCC with a reduced whey protein content of 95%, for example, in vanilla flavor (15 and 25 g of protein per 240 ml serving) [53].…”

Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk

“…Limited MCP removal has been noted to support casein micelle structure, potentially improving the formation of crosslinks between strands within the gel network [ 20 ]. Over the years, studies have adjusted the content of MCP in both skim milk retentates [ 21 , 22 ] and milk [ 6 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 ] and examined the impact of MCP adjustment on several important functional properties of milk. It has been found that the levels of individual caseins increase in the serum phase of milk almost linearly with an MCP reduction [ 31 ].…”