Functional characterisation of buffalo milk protein co‐precipitate

Abstract

Buffalo milk protein co‐precipitates (BMPC) were prepared using disodium hydrogen phosphate (DSP) and trisodium citrate (TSC) and were evaluated for their techno‐functional properties. Buffalo milk protein co‐precipitates have superior wettability and wider particle size distribution leading to better flowability against conventional high protein powders. Emulsifying properties of BMPC were better than milk protein concentrates (MPC), whereas foaming properties were similar to buffalo MPC60. Buffalo milk protein co‐precipitates prepared with TSC had significantly higher bulk density, dispersibility, solubility, and lower heat stability than BMPC prepared with DSP.

Effect of milk protein standardisation using buffalo milk protein co‐precipitates on the texture, composition and yield of paneer

“…Paneer prepared using BMPC with DSP was comparable to control paneer in all sensory attributes due to high calcium content of BMPC (Gawande et al. 2022a), which favoured compact curd formation. Additional calcium content of BMPC resulted in compact curd by cross‐linking proteins during coagulation phase, leading to comparable body and texture and overall acceptability scores of paneer (prepared using BMPC with DSP) to that of control.…”

“…The values for protein, fat, ash and calcium content were notably higher (P < 0.05) for paneer prepared using BMPC as compared to control paneer. The use of BMPC with high levels of calcium, ash and protein content (Gawande et al 2022a) for paneer preparation resulted in concentration of these constituents in the finished product. Paneer prepared using BMPC with DSP had considerably greater (P < 0.05) calcium and reduced moisture content than that prepared using BMPC with TSC.…”

“…However, paneer manufactured using BMPC with TSC ranked lower in almost all the sensory attributes. DSP has a relatively weaker action of calcium solubilisation than TSC and forms an insoluble complex with calcium trapped within the protein matrix (McIntyre 2017;Gawande et al 2022a). Thus, in case of BMPC prepared using TSC, calcium associated with serine phosphate residues of casein were probably chelated to a greater extent as compared to that with DSP and the salt formed was present in soluble form.…”

“…The major problem in the application of milk co-precipitate as an ingredient in food products lies with its poor solubility. Recently, Gawande et al (2022a) optimised a process for preparation of BMPC with enhanced solubility by modifying the protocol of Mann (1982). Coagulation and spray drying conditions for preparation of BMPC were standardised.…”

“…Recently, Gawande et al. (2022a) optimised a process for preparation of BMPC with enhanced solubility by modifying the protocol of Mann (1982). Coagulation and spray drying conditions for preparation of BMPC were standardised.…”