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

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dc.check.date2019-02-02
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorCrowley, Shane V.
dc.contributor.authorBurlot, Esther
dc.contributor.authorSilva, Juliana V. C.
dc.contributor.authorMcCarthy, Noel A.
dc.contributor.authorWijayanti, Heni B.
dc.contributor.authorFenelon, Mark A.
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.contributor.funderEnterprise Irelanden
dc.date.accessioned2018-02-12T10:48:34Z
dc.date.available2018-02-12T10:48:34Z
dc.date.issued2018-02-02
dc.date.updated2018-02-09T10:23:10Z
dc.description.abstractMicrofiltration (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.sponsorshipDepartment of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM)); Enterprise Ireland (IP 2014 0253)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationCrowley, 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, 81, pp.72-79. doi:10.1016/j.idairyj.2018.01.005en
dc.identifier.doi10.1016/j.idairyj.2018.01.005
dc.identifier.endpage79
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.startpage72
dc.identifier.urihttps://hdl.handle.net/10468/5439
dc.identifier.volume81
dc.language.isoenen
dc.publisherElsevier 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.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectMicrofiltrationen
dc.subjectDiafiltrationen
dc.subjectSolubilityen
dc.subjectLiquid micellar casein concentrateen
dc.titleRehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperaturesen
dc.typeArticle (peer-reviewed)en
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