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Comparison of milk‐derived whey protein concentrates containing various levels of casein
Author(s) -
Coppola Lauren E,
Molitor Michael S,
Rankin Scott A,
Lucey John A
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12157
Subject(s) - whey protein , microfiltration , casein , chromatography , ultrafiltration (renal) , beta lactoglobulin , chemistry , materials science , permeation , cow milk , food science , membrane , biochemistry
Milk permeate was obtained from microfiltration ( MF ) and concentrated to produce milk‐derived whey protein concentrate ( MWPC ); MF at low temperatures yielded permeate with caseins ( MWPC ‐ HC ), and at higher MF temperatures, low concentrations of caseins were present ( MWPC ‐ LC ). MWPC samples were compared to whey protein concentrates ( WPC s). Solutions of MWPC were less turbid and produced larger foam overruns and more stable foams than WPC . MWPC ‐ HC solutions produced the most stable foams. MWPC contained fewer types and lower relative quantities of volatile compounds than WPC before and after storage. Compared with WPC , MWPC have superior sensory, foaming and storage properties.