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Sodium Caseinate from Skim Milk Powder by Extrusion Processing: Physicochemical and Functional Properties
Author(s) -
BARRAQUIO V.L.,
VOORT F.R.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08638.x
Subject(s) - sodium caseinate , extrusion , casein , skimmed milk , sodium , chemistry , food science , materials science , metallurgy , organic chemistry
Sodium caseinate produced on a pilot‐plant‐scale directly from skim milk powder (SMP) with two‐step extrusion process was compared to a commercial product and a sodium caseinate prepared from commercial acid casein by extrusion‐processing. The products were compared in terms of physicochemical properties and functional properties, as well as microbiological quality. Although differences existed between the caseinates, overall, those produced from SMP by extrusion appeared comparable to commercial caseinate. Results indicate that a good‐quality sodium caseinate with the requisite properties normally associated with commercial sodium caseinate could be produced directly from SMP by extrusion‐processing.