This research has been structured into 3 major parts. The first part evaluates 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 >25% total solids (TS) without a loss of water removal rate associated with high solids materials. This is of importance, industrially, as this could reduce processing costs or eliminate drying all together. The major finding was that it did not offer any benefits over a standard falling film evaporator (FFE) In part 2, WFE was used to achieve the same primary objective of >25% TS. WFE was found to be a viable for the production of MCC at ~29% solids without modification to the existing equipment. The resultant high concentration MCC (HCMCC) was found to have >99% dispersion at 2.5% solids in 50 °C water at a high sheer rate. Part 3 focused on the heat stability of the HCMCC produced in part 2. The major findings were that: (i) there was a small decline in heat stability of HCMCC after reconstitution to 5 and 10% protein (ii) the lost heat stability could be recovered through the use of trisodium citrate (TSC) (iii) when the pH was standardized to 6.8, the 10% protein treatments without TSC had greater heat stability than 5% protein treatments.
","abstract_html":"<p>This research has been structured into 3 major parts. The first part evaluates 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 >25% total solids (TS) without a loss of water removal rate associated with high solids materials. This is of importance, industrially, as this could reduce processing costs or eliminate drying all together. The major finding was that it did not offer any benefits over a standard falling film evaporator (FFE) In part 2, WFE was used to achieve the same primary objective of >25% TS. WFE was found to be a viable for the production of MCC at ~29% solids without modification to the existing equipment. The resultant high concentration MCC (HCMCC) was found to have >99% dispersion at 2.5% solids in 50 °C water at a high sheer rate. Part 3 focused on the heat stability of the HCMCC produced in part 2. The major findings were that: (i) there was a small decline in heat stability of HCMCC after reconstitution to 5 and 10% protein (ii) the lost heat stability could be recovered through the use of trisodium citrate (TSC) (iii) when the pH was standardized to 6.8, the 10% protein treatments without TSC had greater heat stability than 5% protein treatments.</p>","abstract_has_math":false,"creators":["Grossbier, Dustin"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis - Open Access","degree_discipline":"Dairy Science","degree_department":null,"school":null,"contributors":["Lloyd E. Metzger"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2016,"date_issued":"2016-01-01T08:00:00Z","date_published":"2016-01-01T08:00:00Z","updated_at":"2026-07-24T04:28:30Z","subjects":["dairy","MCC","micellar casein","milk protein","wiped film evaporation","Dairy Science"],"languages":["en"],"rights":[],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"https://openprairie.sdstate.edu/etd/993","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Lloyd E. Metzger"]},{"key":"dc:creator","label":"Author","values":["Grossbier, Dustin"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2016-05-12T07:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Dairy Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis - Open Access"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["dairy","MCC","micellar casein","milk protein","wiped film evaporation","Dairy Science"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://openprairie.sdstate.edu/etd/993"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["This research has been structured into 3 major parts. The first part evaluates 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 >25% total solids (TS) without a loss of water removal rate associated with high solids materials. This is of importance, industrially, as this could reduce processing costs or eliminate drying all together. The major finding was that it did not offer any benefits over a standard falling film evaporator (FFE) In part 2, WFE was used to achieve the same primary objective of >25% TS. WFE was found to be a viable for the production of MCC at ~29% solids without modification to the existing equipment. The resultant high concentration MCC (HCMCC) was found to have >99% dispersion at 2.5% solids in 50 °C water at a high sheer rate. Part 3 focused on the heat stability of the HCMCC produced in part 2. The major findings were that: (i) there was a small decline in heat stability of HCMCC after reconstitution to 5 and 10% protein (ii) the lost heat stability could be recovered through the use of trisodium citrate (TSC) (iii) when the pH was standardized to 6.8, the 10% protein treatments without TSC had greater heat stability than 5% protein treatments.
"]},{"key":"dc:title","label":"Title","values":["Manufacture, Concentration, and Functionality of Micellar Casein Concentrate"]}]}],"canonical_facts":{"dc:contributor":["Lloyd E. Metzger"],"dc:creator":["Grossbier, Dustin"],"dc:date.available":["2016-05-12T07:00:00Z"],"dc:description.abstract":["This research has been structured into 3 major parts. The first part evaluates 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 >25% total solids (TS) without a loss of water removal rate associated with high solids materials. This is of importance, industrially, as this could reduce processing costs or eliminate drying all together. The major finding was that it did not offer any benefits over a standard falling film evaporator (FFE) In part 2, WFE was used to achieve the same primary objective of >25% TS. WFE was found to be a viable for the production of MCC at ~29% solids without modification to the existing equipment. The resultant high concentration MCC (HCMCC) was found to have >99% dispersion at 2.5% solids in 50 °C water at a high sheer rate. Part 3 focused on the heat stability of the HCMCC produced in part 2. The major findings were that: (i) there was a small decline in heat stability of HCMCC after reconstitution to 5 and 10% protein (ii) the lost heat stability could be recovered through the use of trisodium citrate (TSC) (iii) when the pH was standardized to 6.8, the 10% protein treatments without TSC had greater heat stability than 5% protein treatments.
"],"dc:identifier":["https://openprairie.sdstate.edu/etd/993"],"dc:language":["en"],"dc:rights":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["dairy","MCC","micellar casein","milk protein","wiped film evaporation","Dairy Science"],"dc:title":["Manufacture, Concentration, and Functionality of Micellar Casein Concentrate"],"thesis:degree_discipline":["Dairy Science"],"thesis:degree_level":["Thesis - Open Access"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T04:28:30Z"}