Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders
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ORIGINAL ARTICLE
Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders Ganga Sahay Meena1
•
Ashish Kumar Singh1 • Vijay Kumar Gupta1
Revised: 1 September 2020 / Accepted: 24 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Ultrafiltration and Diafiltration processes are used to concentrate proteins present in defatted milk in order to manufacture milk protein concentrate (MPC) powders. Selective passage of the water-soluble components causes retention as well as concentration of colloidal milk components in these processes. Increase in calcium and casein contents decreases the stability of milk proteins present in ultrafiltered retentates and negatively influence properties of manufactured MPC powders. Homogenization, diafiltration and disodium phosphate induced changes in properties of low-protein MPC powders were targeted in this study. Applied treatments significantly (P \ 0.05) improved foaming and emulsification, solubility, viscosity, heat stability, dispersibility, specific surface area and buffer index of resultant MPC powders over control. Fresh, treated low-protein MPC powders showed significantly higher (\ 0.05) solubility values over control sample, which remains higher even after 60 days of storage at 25 ± 1 °C. The rheological behaviour of reconstituted low-protein MPC solutions was also studied. It was best explained as Herschel–Bulkley rheological behaviour. Low-protein MPC powders with improved functional properties may find better use as a protein ingredient in different dairy and food applications. Keywords Low-protein Milk protein concentrate powder Homogenization Disodium phosphate Sodium chloride Powder properties
& Ganga Sahay Meena [email protected] 1
Dairy Technology Division, ICAR- National Dairy Research Institute, Karnal 132001, India
Introduction Milk protein concentrate (MPC) powders are rich in milk proteins. The casein to whey protein (4:1) ratio in MPC powders is similar to that present in natural milk (Meena et al. 2017). Similar to whey protein concentrate (WPC) powders, the protein content of a particular type of MPC powder is denoted by a numeric value. Thus, the protein content of MPC powders ranges between 42 and 89% on dry matter (DM) basis. Beyond this protein level (C 90%), they are known as milk protein isolates (MPI). The most common types of MPC powders are MPC42, MPC60, MPC70, MPC80 and MPC85. MPC powders containing * 50% protein content on DM basis are known as low-protein powders. Either defatted (skim) or micro-filtered milks are used as raw material for the production of MPC powders. Low-protein MPC powders are produced using ultrafiltration (UF) and spray drying. Based on protein content, MPC powders find various uses in different food applications. As a quality protein ingredient, their demand is continuously rising in food and pharma sector (Patil et al. 2018). Low-protein MPC powders are majorly used as skim milk powder (SMP) replacer and in cheese and yogurt m
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