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Properties of casein concentrates containing various levels of beta‐casein
Author(s) -
Seibel Jacquelyne R,
Molitor Michael S,
Lucey John A
Publication year - 2015
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 - 10.1111/1471-0307.12170
Subject(s) - rennet , chemistry , casein , beta lactoglobulin , food science , chromatography , whey protein , microfiltration , milk protein , micelle , yield (engineering) , biochemistry , organic chemistry , materials science , membrane , aqueous solution , metallurgy
Microfiltration ( MF ) of milk was used to produce casein ( CN ) concentrates (80% protein) with reduced whey protein levels. By varying temperature of MF , we altered the proportion of β‐ CN to αs‐ CN in CN concentrates and compared them to milk protein concentrate ( MPC ). Casein content as a % of protein was approximately 90% for CN concentrates and approximately 80% for MPC . Smaller micelles and weaker rennet gels were observed for CN concentrates with low β‐ CN level. Foam stability and yield stress values were higher for CN concentrates with a high β‐ CN level. Modified CN concentrates can be produced by altering the proportions of individual CN s.