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Physicochemical characterisation of native micellar casein concentrates from buffalo and cow skim milk harvested using microfiltration
Author(s) -
Hooda Ankita,
Mann Bimlesh,
Sharma Rajan,
Bajaj Rajesh
Publication year - 2020
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 - 10.1111/1471-0307.12711
Subject(s) - skimmed milk , casein , microfiltration , food science , whey protein , chemistry , micelle , chromatography , biochemistry , membrane , aqueous solution
In the present study, the physicochemical properties of micellar casein concentrate (MCC) prepared from skim milk (buffalo and cow), using microfiltration (MF), were assessed. There was no significant difference ( P > 0.05) between the average particle size of skim milk casein micelles (cow and buffalo) and their respective MCC. The casein‐to‐whey protein ratio increased from 4.91 and 4.75 in skim milk to 135.16 and 159.22 in MCC of buffalo and cow, respectively. Transmission electron microscopy (TEM) images showed an interwoven intact structure in both buffalo skim milk and MCC as compared to cow MCC. MCC showed excellent heat stability with type B characteristic curve.