Use of cold microfiltration to produce unique ?-casein enriched milk gels

Abstract

sis has been on changing the casein:fat or the casein:whey protein ratios in the fractions, only a few studies have investigated altering the α s1-casein:β-casein ratio [17, 19]. In bovine skim milk, the α s1-casein α s2-casein:β-casein:κ-casein ratio is 4:1:4:1 [18]. As α s1-casein contributes the most to 1. INTRODUCTION The use of microfiltration in the dairy industry has centered on the removal of microorganisms and the standardization and concentration of solids or caseins in the retentate [9, 13, 14]. While the major empha

Modifications of structures and functions of caseins: a scientific and technological challenge

“…Moreover, the dynamic response of the mineral system to changes in temperature appears almost immediate when heating whereas re-equilibration of casein micelles is slower during cooling. Due to these modifications of interaction at low temperature, microfiltration of cold milk was proposed to purify β-casein at industrial level (Pouliot et al 1994;Van Hekken and Holsinger 2000). Moreover, it might be interesting to use these new casein micelles (less mineralized, depleted in β-casein and more hydrated) to obtain new techno-functionalities.…”

Effect of β-casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening

“…The D max and ODR 30 values decreased as the casein concentration increased. Storry et al (1983) and Van Hekken and Holsinger (2000) observed that rennet coagulation properties were related not only to casein concentration but also to the proportion of a-CN and b-CN presents in milks. In general, milk with lower concentration of a-CN tends to have poorer coagulation properties.…”

“…Among caseins, only b-CN has been commercially purified by microfiltration and used to produce a b-casein powder (Terre, Maubois, Brû lé, & Pierre, 1986;Van Hekken & Holsinger, 2000). However, available information in the literature on the use of b-CN to produce cheese is limited.…”

“…However, available information in the literature on the use of b-CN to produce cheese is limited. Van Hekken and Holsinger (2000) have observed that the shift in b-CN/a-CN ratio reflects the alterations in the gelation properties but requires further study. They have also suggested that altered gelation properties would lead to changes in a variety of cheese making characteristics.…”

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“…This can be done by applying a purely physical process or a combination of physical and biochemical processes [13]. Examples of the applied methods are namely: (i) precipitation by rennet (rennet-casein) [25], by mineral acids such as hydrochloric or sulphuric acid (mineral acid-casein) [16] or using a lactic starter (lactic acid-casein) [15] and (ii) separation using a membrane filtration process such as microfiltration [26]. In this study, for the production of casein, a cross-flow membrane filtration process was used to obtain micellar casein concentrate.…”