Effect of manufacture and reconstitution of milk protein concentrate powder on the size and rennet gelation behaviour of casein micelles

• Published in: International dairy journal 2010, Vol.20 (2), p.128-131
• Main Authors: Martin, Gregory J.O., Williams, Roderick P.W., Dunstan, David E.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; calcium chloride; casein; casein gels; centrifugation; coagulation; Food industries; Fundamental and applied biological sciences. Psychology; gel strength; gelation; gelling properties; milk; Milk and cheese industries. Ice creams; milk proteins; powders; protein concentrates; raw milk; reaction kinetics; rennet; renneting; renneting properties; skim milk; spectroscopy; ultrafiltration; ultrafiltration retentates
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2009.08.007

Samples of raw skim milk, ultrafiltration/diafiltration retentate, concentrated retentate and milk protein concentrate powder (MPC80) from a single commercial production run were analysed using photon correlation spectroscopy. Measurements revealed insignificant differences in casein micelle size between the samples. In addition, there was no discernable difference between raw skim milk and MPC powder dissolved at 60 °C in the amount of casein remaining in supernatants from centrifugation at either 25,000 ×  g or 174,200 ×  g. Casein micelles did not appear to be altered during manufacture of MPC. The rennet gelation behaviour of reconstituted MPC was compared with raw skim milk. Reconstituted MPC did not coagulate unless supplemented with approximately 2 m m calcium chloride, which was attributed to the mineral removal during ultrafiltration/diafiltration. Addition of sufficient calcium could restore rennet coagulation kinetics and gel strength of reconstituted MPC to approximately that of raw skim milk.