Results 41 to 50 of about 555 (142)

Evaluation of production of Cheddar cheese from micellar casein concentrate

International Dairy Journal, 2020
Abstract The production of Cheddar cheese using micellar casein concentrate (MCC), a novel milk ingredient powder with a high casein content (∼92%), was evaluated. Four types of Cheddar cheese were manufactured and ripened for 180 days from the following starting materials: standardised control milk (control), skim milk with cream (SC), reconstituted
Bozhao Li, David S. Waldron, John T. Tobin, Surabhi Subhir, Alan L. Kelly, Paul L.H. McSweeney   +5 more
openaire   +4 more sources

Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications [PDF]

Journal of Dairy Science, 2015
Highly concentrated micellar casein concentrate (HC-MCC), a potential ingredient of protein-fortified food, is a gel at cold temperature. It contains ~17 to 21% casein, with most serum proteins and lactose removed by microfiltration and diafiltration, and it is then further concentrated using vacuum evaporation. The HC-MCC can be stored frozen, and our
Lu, Y., McMahon, D.J., Metzger, L.E., Kommineni, A., Vollmer, A.H.   +4 more
openaire   +5 more sources

Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts

Foods, 2022
The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY).
Karthik Sajith Babu, Dylan Zhe Liu, Jayendra K. Amamcharla   +2 more
doaj   +1 more source

Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate

Journal of Dairy Science, 2023
: Process cheese products (PCP) are dairy foods prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, nonfat dry milk, whey powder, and permeate) with nondairy ingredients [such as sodium chloride, water ...
Ahmed R.A. Hammam, Rohit Kapoor, Lloyd E. Metzger   +2 more
doaj   +1 more source

Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment

Ultrasonics Sonochemistry, 2022
This study investigated the effects of different treatment of alkaline pH-shifting on milk protein concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) assisted by the same ultrasound conditions, including changes in the ...
Xinqi Zhao, Xiaoxue Fan, Xiaoqing Shao, Ming Cheng, Cunfang Wang, Hua Jiang, Xiaoning Zhang, Cunzhong Yuan   +7 more
doaj   +1 more source

Impact of transglutaminase treated micellar casein concentrate and milk protein concentrate on the functionality of processed cheese product slice formulations

Food Materials Research, 2023
Milk protein concentrate (MPC) is used as an ingredient in processed cheese product (PCP) formulations. However, its use can result in texture defects such as a soft body and restricted melting characteristics. The use of micellar casein concentrate (MCC)
Prafulla Salunke, Lloyd E. Metzger
doaj   +1 more source

Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates [PDF]

Journal of Dairy Science, 2017
Reconstituted micellar casein concentrates and milk protein concentrates of 2.5 and 10% (wt/vol) protein concentration were subjected to high-pressure processing at pressures from 150 to 450 MPa, for 15 min, at ambient temperature. The structural changes induced in milk proteins by high-pressure processing were investigated using a range of physical ...
Lee, Cadesky, Markus, Walkling-Ribeiro, Kyle T, Kriner, Mukund V, Karwe, Carmen I, Moraru   +4 more
openaire   +2 more sources

Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents

Dairy, 2021
The objective of the study reported in this research paper was to produce micellar casein concentrate (MCC) and milk protein concentrate (MPC) with 80% crude protein relative to total solids (TS) using MF and UF processes respectively.
Prafulla Salunke, Chenchaiah Marella, Lloyd E. Metzger   +2 more
doaj   +1 more source

Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life [PDF]

Journal of Dairy Science, 2013
Our objective was to develop a process to produce a high-concentration liquid micellar casein concentrate (18% protein, MCC18) with a long refrigerated shelf life. The MCC18 is a novel milk protein ingredient produced by fractionating skim milk using microfiltration (MF).
Irma, Amelia, David M, Barbano
openaire   +2 more sources

The influence of microparticulated whey proteins with polyphenols and micellar casein concentrate on quality indicators and biological value of semi-hard cheese

Современная наука и инновации
The aim of the research is to study the combined effect of micellar casein concentrate and whey protein microparticulate with polyphenols on the process of rennet coagulation of milk, organoleptic, physico-chemical parameters and biological value of ...
A. O. Vasenina, G. S. Anisimov, A. D. Lodygin   +2 more
doaj   +1 more source