Heat stability of reconstituted milk protein concentrate powders

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

“…Seven non-agglomerated MPC powders were produced from skimmed milk by ultrafiltration, diafiltration and spray-drying, as reported by Crowley, Gazi, Kelly, Huppertz, and O'Mahony (2014b). The powders, referred to as MPC35, MPC50, MPC60, MPC70, MPC80, MPC85, MPC90, in order of increasing protein content, had measured protein levels in the range 35e86 g 100 g À1 (Table 1).…”

“…The powders, referred to as MPC35, MPC50, MPC60, MPC70, MPC80, MPC85, MPC90, in order of increasing protein content, had measured protein levels in the range 35e86 g 100 g À1 (Table 1). Chemical composition of the powders was determined by NIZO food research (Ede, The Netherlands), using the Kjeldahl method for protein, furnace method for ash and HPLC for lactose content, as detailed by Crowley et al (2014b).…”

Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation

“…Calcium is naturally present in milk (31 mM) and is present at elevated concentration in milk protein concentrates when reconstituted at 13.5% protein w/w (84 mM calcium); it also plays a major role in the heat stability of proteins (Crowley et al, 2014). Heating conditions, calcium content and pH influence the aggregation of whey proteins and caseins, the morphology of the resulting aggregates, and the extent of aggregation (Nicolai & Durand, 2013 aggregates are more dense and less porous when calcium is added prior to heating.…”

Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship

“…On the other hand, research on concentrated milk was focused on concentrates used for condensed milk manufacture that has a total solids content close to the national standards for evaporated milk including defined amounts of milk fat (Crowley et al, 2014;Leviton & Pallansch, 1961b;Singh, 2004;Singh & Tokley, 1990). Fat contributes to dry matter, but was seen to be of major relevance regarding its impact on heat stability of milk concentrates only in its homogenised state (Hinrichs, 2000;Sweetsur & Muir, 1982).…”