Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures

Show simple item record

dc.contributor.author Crowley, Shane V.
dc.contributor.author Burlot, Esther
dc.contributor.author Silva, Juliana V. C.
dc.contributor.author McCarthy, Noel A.
dc.contributor.author Wijayanti, Heni B.
dc.contributor.author Fenelon, Mark A.
dc.contributor.author Kelly, Alan L.
dc.contributor.author O'Mahony, James A.
dc.date.accessioned 2018-02-12T10:48:34Z
dc.date.available 2018-02-12T10:48:34Z
dc.date.issued 2018-02-02
dc.identifier.citation Crowley, S. V., Burlot, E., Silva, J. V. C., McCarthy, N. A., Wijayanti, H. B., Fenelon, M. A., Kelly, A. L. and O’Mahony, J. A. (2018) 'Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures', International Dairy Journal. doi:10.1016/j.idairyj.2018.01.005 en
dc.identifier.issn 0958-6946
dc.identifier.uri http://hdl.handle.net/10468/5439
dc.identifier.doi 10.1016/j.idairyj.2018.01.005
dc.description.abstract Microfiltration (MF) of skim milk, when combined with diafiltration (DF), facilitates the manufacture of liquid micellar casein concentrate (MCC), which can be spray-dried into high-protein (≥80% protein, dry-basis) powders. MCC powders rehydrate slowly, which is typically considered a defect by end-users. This study compared the impact of cold (<10 °C) or warm (50 °C) MF/DF on the rehydration characteristics of MCC powders (MCCcold and MCCwarm, respectively). The wetting properties of the MCC powders, measured using optical tensiometry, were found to be equivalent. Pronounced differences in dispersion characteristics were measured, and, after 90 min rehydration at 50 °C, liberated casein micelles accounted for only 7.5% of particle volume in MCCwarm compared with 48% in MCCcold. Due to its superior dispersion characteristics, MCCcold yielded 50–60% less sediment during analytical centrifugation experiments. Cold MF/DF may improve the solubility of MCCs by accelerating the release of casein micelles from powder particles during rehydration. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM)); Enterprise Ireland (IP 2014 0253) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier B.V. en
dc.rights © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Microfiltration en
dc.subject Diafiltration en
dc.subject Solubility en
dc.subject Liquid micellar casein concentrate en
dc.title Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Shane Crowley, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: shane.crowley@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2019-02-02
dc.date.updated 2018-02-09T10:23:10Z
dc.description.version Accepted Version en
dc.internal.rssid 425097087
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Enterprise Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Dairy Journal en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress shane.crowley@ucc.ie en
dc.internal.bibliocheck In press. Check vol / issue / page range. Amend citation accordingly. Check for supplementary files.


Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement