Milk protein concentrates: opportunities and challenges

Meena, Ganga Sahay; Singh, Ashish Kumar; Panjagari, Narender Raju; Arora, Sumit

doi:10.1007/s13197-017-2796-0

Cited by 76 publications

(48 citation statements)

References 67 publications

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“…Industrial production of MPCs utilizes basically ultrafiltration (UF) and diafiltration (DF) of skim milk without pH adjustments with or without further removal of water by evaporation under vacuum followed by spray drying for the obtained retentate [42]. The protein content of the obtained MPC can be manipulated by changing the number of DF stages.…”

Section: Modification Of Mpcs In Order To Reduce the Hardness Of Hpn mentioning

confidence: 99%

Hardness of high protein nutrition bars based on milk protein concentrates:a review

2020

Biointerface Res Appl Chem

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High protein nutrition (HPN) bars are gaining increased global popularity as convenient and high nutritious food products. Proteins of different origins have been used singly or in combinations in HPN but milk proteins (whey protein products, casein and caseinates) remain the favorable proteins used in HPN formulations. Milk protein concentrates (MPC) of different protein contents are new milk protein ingredients of multifunctional properties for diversified food applications. They contain both casein and whey protein in their native form and ratio found in milk. The use of high protein MPCs in nutrition bars is one of the promising applications for these products. HPN based on different protein sources develops hardness during storage particularly at high temperatures but more pronounced hardness develops on the use of MPCs. Several approaches have been suggested to overcome this problem through modification of MPCs. This review presents an overview ofthe HPN bar hardness mechanisms and MPC modifications to combat this problem.

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Section: Modification Of Mpcs In Order To Reduce the Hardness Of Hpn mentioning

confidence: 99%

Hardness of high protein nutrition bars based on milk protein concentrates:a review

2020

Biointerface Res Appl Chem

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“…To increase the nutritional value of food products, milk and milk protein concentrates, as well as protein isolates [8,9] are used, in particular:…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…OI b b F b F b B b B b FB(8) where b is a constant; F is the mass fraction of fat, %; B is the mass fraction of micellar casein, %.The least-squares method (LSM) was used to estimate the unknown parameters b 0 , b 1 , b 2 . According to this method, the unknown parameters of the function are chosen so that the sum of the squares of the deviations of the experimental (empirical) values of Y i from their calculated (theoretical) values Y ip was minimal, i. e.:…”

mentioning

confidence: 99%

Determining the effect of casein on the quality indicators of ice cream with different fat content

Polishchuk¹,

Breus²,

Shevchenko³

et al. 2020

EEJET

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The effect of casein on the quality of ice cream with different fat content was studied. According to functional and technological characteristics, micellar casein was selected for the enrichment of ice cream. Using mathematical modeling in the environment of the MathCad-15 package, the mass fraction of micellar casein in the composition of ice cream with a fat content of 0 to 15 % was optimized in order to obtain a high-quality product. At the first stage, the response surface methodology was used to optimize the response functions (overrun, melting resistance, organoleptic characteristics) for the varied fat and protein content. In the second stage, a comprehensive quality score of ice cream was used for modeling as a function of estimates of individual quality indicators, converted into scalable values using weights. The inverse relationship between the values of the optimal protein content and the fat content of ice cream was determined. To achieve the maximum technological effect, in the composition of ice cream with a fat content of 0-5 %, 6-10 % and 11-15 %, the need for micellar casein is 6-5 %, 4-3 % and 2.5-1 %, respectively. According to the results of calculating the percentage of energy value introduced by total protein (more than 20 %), it was concluded that ice cream with a fat content of 0-5 % with mass fractions of micellar casein of 6-5 % and total protein of 9.7-8.7 % can be attributed to the category of products with high protein content. Ice cream with a fat content of 10-15 % with mass fractions of casein micellar of 3-1 % and total protein of 6.7-4.7 % can be attributed to a product with high protein content. The results of the study allow expanding the range of protein-containing ice cream to meet the needs of consumers of different groups

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“…Milk protein concentrate is well accepted among all communities because it is an abundant source of the various kinds of proteins, including micellar casein, whey proteins, and glycomacropeptide, and has significantly lower amounts of lactose and fat compared to whey protein concentrate and whole milk protein concentrate, respectively [5]. Therefore, it is popularly used to prepare infant formula, protein bar, yogurt, recombined cheese, cultured product, frozen dessert, weight management products, and sports formulas [6]. To produce dairy-based protein concentrate, large-scale production plants with different unit operations are requirement.…”

Section: Introductionmentioning

confidence: 99%

Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins

et al. 2020

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Liquid milk protein concentrate with different beneficial values was prepared by membrane filtration and enzymatic modification of proteins in a sequential way. In the first step, milk protein concentrate was produced from ultra-heat-treated skimmed milk by removing milk serum as permeate. A tubular ceramic-made membrane with filtration area 5 × 10−3 m2 and pore size 5 nm, placed in a cross-flow membrane house, was adopted. Superior operational strategy in filtration process was herein: trans-membrane pressure 3 bar, retention flow rate 100 L·h−1, and implementation of a static turbulence promoter within the tubular membrane. Milk with concentrated proteins from retentate side was treated with the different concentrations of trypsin, ranging from 0.008–0.064 g·L−1 in individual batch-mode operations at temperature 40 °C for 10 min. Subsequently, inactivation of trypsin in reaction was done at a temperature of 70 °C for 30 min of incubation. Antioxidant capacity in enzyme-treated liquid milk protein concentrate was measured with the Ferric reducing ability of plasma assay. The reduction of angiotensin converting enzyme activity by enzyme-treated liquid milk protein concentrate was measured with substrate (Abz-FRK(Dnp)-P) and recombinant angiotensin converting enzyme. The antibacterial activity of enzyme-treated liquid milk protein concentrate towards Bacillus cereus and Staphylococcus aureus was tested. Antioxidant capacity, anti-angiotensin converting enzyme activity, and antibacterial activity were increased with the increase of trypsin concentration in proteolytic reaction. Immune-reactive proteins in enzyme-treated liquid milk protein concentrate were identified with clinically proved milk positive pooled human serum and peroxidase-labelled anti-human Immunoglobulin E. The reduction of allergenicity in milk protein concentrate was enzyme dose-dependent.

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Milk protein concentrates: opportunities and challenges

Cited by 76 publications

References 67 publications

Hardness of high protein nutrition bars based on milk protein concentrates:a review

Hardness of high protein nutrition bars based on milk protein concentrates:a review

Determining the effect of casein on the quality indicators of ice cream with different fat content

Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins

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