Effect of High-Intensity Ultrasound and Calcium Chelation on Functional Properties of Casein Micelles [PDF]
FoodsFunctional properties of caseins play a crucial role in the dairy industry, so it is important to develop methods to improve their functionality. The aim of this study is to investigate the combined effect of high-intensity ultrasound (HIUS) treatment ...
Mufida Khalifa Eljabali +5 more
doaj +2 more sources
Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions [PDF]
FoodsThe effect of shear on heat-induced changes in milk protein concentrate suspensions was examined at different pH levels, revealing novel insights into micellar dissociation and protein aggregation dynamics.
Anushka Mediwaththe +3 more
doaj +2 more sources
Understanding the structure–function relationship in selected dairy food matrices using material science approaches* [PDF]
JDS CommunicationsDairy foods are available in a variety of physical forms, including liquid, semi-solids, and solids. The desired functionality of these foods depends upon the end user application (e.g., viscoelasticity of cheese in high-speed processing, powder rheology
Prateek Sharma, Pragya Choudhary
doaj +2 more sources
Journal of Dairy Science: The rennet and acid coagulation properties of reconstituted micellar casein concentrate prepared using cold or warm microfiltration (MF), at similar casein contents, were investigated, with low-heat skim milk powder (LHSMP) as a control.
Bozhao Li +7 more
doaj +3 more sources
The Use of High-Protein Preparations in Ice Cream Production [PDF]
FoodsThe aim of this study was to evaluate the applicability of high-protein preparations in the production of ice cream. Ice cream for the experiment was produced with the addition of the following high-protein preparations: micellar casein concentrate (CN ...
Katarzyna Kiełczewska +2 more
doaj +2 more sources
Determination of Protein Interaction in Milk Protein Concentrate Powders Manufactured from pH-Adjusted and Heat-Treated Skim Milk [PDF]
FoodsThe influence of heating as a pretreatment on the structural and functional attributes of milk protein concentrate (MPC) powders derived from ultrafiltered/diafiltered (UF/DF) skim milk is under-reported.
Kavya Dileep +2 more
doaj +2 more sources
Production and storage stability of concentrated micellar casein [PDF]
Journal of Dairy Science, 2022 Concentrated micellar casein (CMC) is a high-protein 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.
Ahmed R.A. Hammam +2 more
openaire +3 more sources
Characterization and Comparison of Milk Fat Globule Membrane Proteins, Whey Protein Concentrate, and Micellar Casein Concentrate. [PDF]
Food Sci NutrABSTRACT Milk fat globule membrane (MFGM), primarily composed of polar lipids and numerous glycoprotein‐dominated proteins, is an emerging dairy ingredient with considerable application potential. This study systematically characterized the protein composition, structural features, nutritional properties, and digestive characteristics
Wang J +6 more
europepmc +3 more sources
Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
Техника и технология пищевых производств, 2023 Micellar casein concentrate is a promising fractionation agent in skimmed milk production. It preserves the native structure of protein and changes the ratio of casein and whey proteins.
Elena I. Melnikova +3 more
doaj +1 more source
Micellar Casein Production and Application in Dairy Protein Industry
Техника и технология пищевых производств, 2022 The modern food industry sees raw milk as a source of functional ingredients. Technologies of protein ingredients have a great scientific and practical importance because membrane fractionation methods preserve the native structure and properties of ...
Elena I. Melnikova +3 more
doaj +1 more source