Casein and Related Products

Rollema, Harry S.; Muir, D. D.

doi:10.1002/9781444322729.ch6

Cited by 11 publications

(13 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this process whey proteins are also removed from the milk, and a casein micelle enriched product remains (Rollema & Muir, 2009). In MPC and MC the casein is predominantly present as micellar casein containing colloidal calcium phosphate (CCP).…”

Section: Introductionmentioning

confidence: 99%

Reconstitution properties of micellar casein powder: Effects of composition and storage

Schokker

Church

Mata

et al. 2011

International Dairy Journal

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Reconstitution properties of micellar casein powder: Effects of composition and storage

Schokker

Church

Mata

et al. 2011

International Dairy Journal

View full text Add to dashboard Cite

“…As a result, the number of new products containing CN increased in the United States by approximately 22% per year from 2000 to 2008 (Affertsholt, 2009). As shown in Table 1, the characteristics of CN (e.g., amphiphilic, open, and flexible structures) have been utilized in food applications to provide foaming, emulsifying, and water binding properties (Rollema & Muir, 2009). In addition to those functional properties, it provides necessary amino acids to the human body such as valine, leucine, isoleucine, phenylalanine, tyrosine, and proline (Pritchard & Kailasapathy, 2011).…”

Section: Introductionmentioning

confidence: 99%

Progress in micellar casein concentrate: Production and applications

Hammam

Martínez‐Monteagudo

Metzger

2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Micellar casein concentrate (MCC) is a novel ingredient with high casein content. Over the past decade, MCC has emerged as one of the most promising dairy ingredients having applications in beverages, yogurt, cheese, and process cheese products. Industrially, MCC is manufactured by microfiltration (MF) of skim milk and is commercially available as a liquid, concentrated, or dried containing ≥9, ≥22, and ≥80% total protein, respectively. As an ingredient, MCC not only imparts a bland flavor but also offers unique functionalities such as foaming, emulsifying, wetting, dispersibility, heat stability, and water-binding ability. The high protein content of MCC represents a valuable source of fortification in a number of food formulations. For the last 20 years, MCC is utilized in many applications due to the unique physiochemical and functional characteristics. It also has promising applications to eliminate the cost of drying by producing concentrated MCC. This work aims at providing a succinct overview of the historical progress of the MCC, a review on the manufacturing methods, a discussion of MCC properties, varieties, and applications.

show abstract

“…When MF is applied to skim milk, CN is concentrated in the retentate and called micellar casein concentrate (MCC), whereas SP, lactose, soluble minerals, and water pass through the membrane to the permeate. The CN in the MCC exists in a micellar form, which is a relatively stable colloidal dispersion (Rollema and Muir, 2009).…”

Section: Introductionmentioning

confidence: 99%

Production and storage stability of concentrated micellar casein

Hammam

Beckman

Metzger

2022

Journal of Dairy Science

View full text Add to dashboard Cite

Concentrated micellar casein (CMC) is a highprotein ingredient that can be used in process cheese product formulations. The objectives of this study were to develop a process to produce CMC and to evaluate the effect of sodium chloride and sodium citrate on its storage stability. Skim milk was pasteurized at 76°C for 16 s and cooled to ≤4°C. The skim milk was heated to 50°C using a plate heat exchanger and microfiltered with a graded permeability (GP) ceramic microfiltration (MF) membrane system (0.1 μm) in a continuous feed-and-bleed mode (flux of 71.43 L/m 2 per hour) using a 3× concentration factor (CF) to produce a 3× MF retentate. Subsequently, the retentate of the first stage was diluted 2× with soft water (2 kg of water: 1 kg of retentate) and again MF at 50°C using a 3× CF. The retentate of the second stage was then cooled to 4°C and stored overnight. The following day, the retentate was heated to 63°C and MF in a recirculation mode until the total solids (TS) reached approximately 22% (wt/wt). Subsequently, the MF system temperature was increased to 74°C and MF until the permeate flux was <3 L/m 2 per hour. The CMC was then divided into 3 aliquots (approximately 10 kg each) at 74°C. The first portion was a control, whereas 1% of sodium chloride was added to the second portion (T1), and 1% of sodium chloride plus 1% of sodium citrate were added to the third portion (T2). The CMC retentates were transferred hot to sterilized vials and stored at 4°C. This trial was repeated 3 times using separate lots of skim milk. The CMC at d 0 (immediately after manufacturing) contained 25.41% TS, 21.65% true protein (TP), 0.09% nonprotein nitrogen (NPN), and 0.55% noncasein nitrogen (NCN). Mean total aerobic bacterial counts (TBC) in control, T1, and T2 at d 0 were 2.6, 2.5, and 2.8 log cfu/mL, respectively. The level of proteolysis (NCN and NPN values) increased with increasing TBC during 60 d of storage at 4°C. This study determined that CMC with >25% TS and >95% casein as percentage of TP can be manufactured using GP MF ceramic membranes and could be stored up to 60 d at 4°C. The effects of the small increase in NCN and NPN, as well as the addition of sodium chloride or sodium citrate in CMC during 60 d of storage on process cheese characteristics, will be evaluated in subsequent studies.

show abstract

Casein and Related Products

Cited by 11 publications

References 36 publications

Reconstitution properties of micellar casein powder: Effects of composition and storage

Reconstitution properties of micellar casein powder: Effects of composition and storage

Progress in micellar casein concentrate: Production and applications

Production and storage stability of concentrated micellar casein

Contact Info

Product

Resources

About