“…A problem associated with dairy protein powders containing increased amounts of micellar casein, such as MPC, MPI and MC, is their poor reconstitution properties, especially at low temperatures and in the time frames for food manufacture (Anema, Pinder, Hunter, & Hemar, 2006;Baldwin & Truong, 2007;Havea, 2006;McKenna, 2000;Mimouni, Deeth, Whittaker, Gidley, & Bhandari, 2010a;Mistry & Pulgar, 1996). Improvement in solubility can be achieved by dissolving at high temperatures or at high rates of shear (Gaiani et al, 2006;Jeantet, Schuck, Six, André, & Delaplace, 2010;McKenna, 2000;Mimouni, Deeth, Whittaker, Gidley, & Bhandari, 2009;Mistry, 2002) and by allowing sufficient rehydration time (overnight), which is not practical for most industrial processes (Gaiani et al, 2006;Gaiani, Schuck, Scher, Desobry, & Banon, 2007;McKenna, 2000;Mimouni et al, 2009Mimouni et al, , 2010a. Certain processing steps may improve the reconstitutability of MPCs and MCs, e.g., lowering drying temperatures (Schuck et al, 1994), the partial depletion of calcium by cation exchange chromatography, the addition of chelating agents or acidification (Bhaskar, Singh, & Blazey, 2001), heat treating the milk at elevated pH prior to membrane filtration (Blazey, Knights, & Wu, 2000), the addition of salts before or after ultrafiltration (Carr, 2002;Schuck et al, 1999Schuck et al, , 2002, or the addition of whey proteins or polydextrose (Davenel, Schuck, & Marchal, 1997).…”