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Showing 1 to 9 of 9 for “"micellar casein"”.
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Manufacture, Concentration, and Functionality of Micellar Casein Concentrate
… a centrifugal evaporator to concentrate micellar casein concentrate (MCC). The second part evaluates a wiped film evaporator (WFE) to concentrate MCC. The third part evaluates heat stability of the high concentration MCC produced by WFE. In part 1, the primary objective was to achieve …
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Influence of Chelating Agents on Proteolysis of Micellar Casein Slurries
… of chelating agents on proteolysis</p> <p>of micellar casein slurries</p> <p>Azucena Becerril Díez</p> <p>The focus of this research was to analyze the effect of Ca chelators on the proteolytic activity of rennet during ripening of a micellar casein slurry. This research was divided in two …
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Effect of high heat treatment and β-casein-reduction on the rennet coagulation and ripening of Cheddar and Emmental cheeses manufactured from micellar casein concentrate
… pasteurized skim milk to permeate, and retained micellar casein concentrate (MCC) (89.64 - 93.64 % of casein expressed as percentage of total protein) in the retentate. The objective of this thesis was to formulate cheesemilk of desired composition by using MF and to study how each component …
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Characterisation and improvement of the rehydration behaviour of high-protein milk powder
… Meanwhile, as MPI composed mainly by casein, pH of solution affected the status of casein which possibility modify the rehydration process of MPI as well. Real-time measurement of particle size was applied to analyse the effect of pH on rehydrating MPI. Sodium carbonate, as an alkali …
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The post-dehydration processing and the effects on the structural modifications and functionalities of milk protein powders
… improved the dynamic wetting of MPI and micellar casein powders, by requiring shorter wetting time, being more quickly penetrated by water droplets and absorbing more water by capillary force. But the influences on whey protein were limited, only if using lecithin as a liquid binder. …
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Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products
… concentrate (MPC), milk protein isolate (MPI), micellar casein concentrate (MCC), β-casein concentrate (BCC) and serum protein concentrate (SPC). MPC powders ranging from 37 to 90% protein (solids basis) were studied for properties of relevance to handling and storage of powders, powder …
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The formulation, testing and stability of 16% fat cream liqueurs
… temperatures. Solutions of commercial sodium caseinates from different sources varied in their calcium sensitivity. When incorporated into cream liqueurs, caseinates influenced the rate of viscosity increase, coalescence and, possibly, gelation during incubated storage. Mild heat and alcohol …
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Innovative processing strategies for the development of highly-dispersible, protein-enriched dairy powders
… can enhance the dispersion and solubilisation of micellar casein-dominant dairy powders. These powders were further processed downstream of drying using milling to alter powder properties and yielded samples with higher density, lower air content and altered surface composition, and while they did …
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Influence of dietary factors on the macro and micro-composition of bovine milk for use in protein ingredient powder manufacture
… as the differences between WPC types, with micellar casein whey being most stable on heating, and acid WPC the least stable. Proteomic and peptidomic analysis of WMP and digested WMP samples determined qualitative and quantitative differences in proteins and peptides arising from each diet. …