Results 121 to 130 of about 555 (142)
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Progress in micellar casein concentrate: Production and applications
Comprehensive Reviews in Food Science and Food Safety, 2021Abstract 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.
Ahmed R A Hammam +2 more
exaly +3 more sources
Applications of micellar casein concentrate in 3D-printed food structures
Innovative Food Science and Emerging Technologies, 2022Shane V Crowley, Alan L Kelly
exaly +2 more sources
International Dairy Journal, 2011
Abstract The effect of calcium chelators on physical changes of casein micelles in concentrated micellar casein solutions was investigated by measuring calcium-ion activity, viscosity and turbidity, and performing ultracentrifugation. The highest viscosities were measured on addition of sodium hexametaphosphate (SHMP), because it cross-linked the ...
de Kort, E.J.P. +4 more
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Abstract The effect of calcium chelators on physical changes of casein micelles in concentrated micellar casein solutions was investigated by measuring calcium-ion activity, viscosity and turbidity, and performing ultracentrifugation. The highest viscosities were measured on addition of sodium hexametaphosphate (SHMP), because it cross-linked the ...
de Kort, E.J.P. +4 more
openaire +1 more source
Technological Parameters of Microfiltration in the Production of Micellar Casein Concentrate
Current Nutrition & Food ScienceBackground:: There are many different factors that influence the process of microfiltration, including membrane pore size, pressure, temperature, and membrane origin. Studying the joint influence of technological parameters in order to justify rational modes of microfiltration is relevant.
Elena I. Melnikova +2 more
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LWT - Food Science and TechnologyInternational Journal of Dairy Technology, 2021
Removal of 40–95% of native serum proteins from skimmed milk may be achieved by microfiltration (MF) to generate micellar casein concentrate (MCC). The MCC may be used to prepare cheese milk of the target composition and resultant cheeses of the desired quality and functionality.
Xiaofeng Xia +4 more
openaire +1 more source
Removal of 40–95% of native serum proteins from skimmed milk may be achieved by microfiltration (MF) to generate micellar casein concentrate (MCC). The MCC may be used to prepare cheese milk of the target composition and resultant cheeses of the desired quality and functionality.
Xiaofeng Xia +4 more
openaire +1 more source
Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders
International Dairy Journal, 2021Abstract Micellar casein concentrate (MCC) powders with a protein content of 60% (MCC60) and 85% (MCC85) and a calcium-reduced MCC85 were processed by microfiltration (MF) and diafiltration (DF) of skim milk followed by spray-drying. pH adjustment of the starting milk to 6.2 and MF-retentate to 5.6 prior to MF and DF, respectively, yielded a calcium ...
Schäfer, Johannes +4 more
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Pilot scale production of micellar casein concentrate using stainless steel membrane
International Dairy Journal, 2018Abstract A stainless steel (SS) membrane was used for separation of micellar casein and serum proteins. A 4× concentration process was used for comparing separation performance, after which a 0.02 μm SS membrane was chosen for further studies. Furthermore, serum protein reduction efficiency between the 0.02 μm SS membrane was compared with literature
Shuwen Zhang +6 more
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