Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield

Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior

Inducing the spontaneous aggregation from casein molecules (i.e. αs1, αs2, β, and κ-casein) into re-assembled casein micelles (RCMs) through the addition of salts as an alternative to native casein micelles, has garnered increasing attention in recent years. In this investigation, re-assembled casein micelles were generated by adding varying amounts of calcium, phosphate, and citrate ions to a sodium caseinate dispersion. The formed micelles were further characterized in terms of particle size, optical density, and partitioning of calcium ions and caseins. Besides, their small-angle X-ray scattering (SAXS) profiles and renneting properties were evaluated. The observations revealed that the particle size and optical density of RCMs increased with the continuous addition of salts, while the micellar yield improved and could exceed 85 %. Moreover, the quantity of individual casein molecules that contributed to the creation of micelles was in concordance with their level of phosphorylation (i.e. αs2-casein > αs1-casein > β-casein > κ-casein). Mineral analysis results and SAXS scattering profiles confirmed that the added calcium ions acted as cross-linkers and participated in the construction of calcium phosphate nanoclusters. The renneting ability of RCMs was primarily dependent upon the colloidal calcium content per gram of micellar casein.

A mini review on microwave and contemporary based biohydrogen production technologies: a comparison

Hydrogen gas, along with conventional fossil fuels, has been used as a green fuel with enormous potential. Due to the rapid depletion of fossil fuels, a new dimension of hydrogen production technology has arrived to reduce reliance on nonrenewable energy sources. Microwave-based hydrogen production is a more promising and cost-effective technology than other existing green hydrogen production methods such as fermentation and gasification. Microwave heating may be superior to traditional heating due to several advantages such as less power consumption compared to other methods, higher yield, and a higher rate of conversion. Compared to another process for hydrogen production, the microwave-driven process worked efficiently at lower temperatures by providing more than 70% yield. The process of production can be optimized by using properly sized biomass, types of biomass, water flow, temperature, pressure, and reactor size. This method is the most suitable, attractive, and efficient technique for hydrogen production in the presence of a suitable catalyst. Hot spots formed by microwave irradiation would have a substantial impact on the yield and properties of microwave-processed goods. The current techno-economic situation of various technologies for hydrogen production is discussed here, with cost, efficiency, and durability being the most important factors to consider. The present review shows that a cost-competitive hydrogen economy will necessitate continual efforts to increase performance, scale-up, technical prospects, and political backing.

Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate

The objectives of this study were to develop a process to produce acid curd from micellar casein concentrate (MCC) using starter cultures and to manufacture imitation Mozzarella cheese (IMC) using a combination of acid curd and MCC that would confer emulsification ability to the caseins without the use of emulsifying salts (ES). The formulations were targeted to produce IMC with 49.0% moisture, 20.0% fat, 18.0% protein, and 1.5% salt. In the IMC formulation made without ES (FR-2:1), the acid curd was blended with MCC so that the formula contained a 2:1 ratio of protein from acid curd relative to MCC. IMC with ES was also produced as a control. The melt and stretch characteristics of IMC made from FR-2:1 were similar to those of control IMC. We conclude that IMC can be made without ES using a 2:1 ratio of protein from acid curd relative to MCC.

Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt free process cheese products applications

Micellar casein concentrate (MCC) is a high protein ingredient that is typically produced using 3 stages of microfiltration with a 3× concentration factor and diafiltration. Acid curd is an acid protein concentrate, which can be obtained by precipitating the casein at pH 4.6 (isoelectric point) using starter cultures or direct acids without the use of rennet. Process cheese product (PCP) is a dairy food prepared by blending dairy ingredients with nondairy ingredients and then heating the mixture to get a product with an extended shelf-life. Emulsifying salts are critical for the desired functional characteristics of PCP because of their role in calcium sequestration and pH adjustment. The objectives of this study were to develop a process to produce a novel cultured micellar casein concentrate ingredient (cMCC; culture-based acid curd) and to produce PCP without emulsifying salts using different combinations of protein from cMCC and MCC in the formulations (2.0:1.0, 1.9:1.1, and 1.8:1.2). Skim milk was pasteurized at 76°C for 16 s and then microfiltered in 3 microfiltration stages using graded permeability ceramic membranes to produce liquid MCC (11.15% total protein; TPr and 14.06% total solids; TS). Part of the liquid MCC was spray dried to produce MCC powder (75.77% TPr and 97.84% TS). The rest of the MCC was used to produce cMCC (86.9% TPr and 96.4% TS). Three PCP treatments were formulated with different ratios of cMCC:MCC, including 2.0:1.0, 1.9:1.1, and 1.8:1.2 on the protein basis. The composition of PCP was targeted to 19.0% protein, 45.0% moisture, 30.0% fat, and 2.4% salt. This trial was repeated 3 times using different batches of cMCC and MCC powders. All PCP were evaluated for their final functional properties. No significant differences were detected in the composition of PCP made with different ratios of cMCC and MCC except for the pH. The pH was expected to increase slightly with elevating the MCC amount in the PCP formulations. The end apparent viscosity was significantly higher in 2.0:1.0 formulation (4,305 cP) compared with 1.9:1.1 (2,408 cP) and 1.8:1.2 (2,499 cP). The hardness ranged from 407 to 512 g with no significant differences within the formulations. However, the melting temperature showed significant differences with 2.0:1.0 having the highest melting temperature (54.0°C), whereas 1.9:1.1 and 1.8:1.2 showed 43.0 and 42.0°C melting temperature, respectively. The melting diameter (38.8 to 43.9 mm) and melt area (1,183.9 to 1,538.6 mm²) did not show any differences in different PCP formulations. The PCP made with a 2.0:1.0 ratio of protein from cMCC and MCC showed better functional properties compared with other formulations.

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor. We theorize that Feta-type cheese can be produced from MCC instead of milk, which can improve the efficiency of manufacture and allow for the removal of whey proteins before manufacturing Feta-type cheese. The objectives of this study were to develop a process of producing Feta-type cheese from MCC and to determine the optimum protein content in MCC to make Feta-type cheese. MCC solutions with 3% (MCC-3), 6% (MCC-6), and 9% (MCC-9) protein were prepared and standardized by mixing water, MCC powder, milk permeate, and cream to produce a solution with 14.7% total solids (TS) and 3.3% fat. Thermophilic cultures were added at a rate of 0.4% to MCC solutions and incubated at 35 °C for 3 h to get a pH of 6.1. Subsequently, calcium chloride and rennet were added to set the curd in 20 min at 35 °C. The curd was then cut into cubes, drained for 20 h followed by brining in 23% sodium chloride solutions for 24 h. Compositional analysis of MCC solutions and cheese was carried out. The yield, color, textural, and rheological measurements of Feta-type cheese were evaluated. Feta-type cheese was also made from whole milk as a control. This experiment was repeated three times. The yield and adjusted yield of Feta-type cheese increased from 19.0 to 54.8 and 21.4 to 56.5, respectively, with increasing the protein content in MCC from 3% to 9%. However, increasing the protein content in MCC did not show significant differences in the hardness (9.2-9.7 kg) of Feta-type cheese. The color of Feta-type cheese was less white with increasing the protein content in MCC. While the yellowish and greenish colors were high in Feta-type cheese made from MCC with 3% and 6% protein, no visible differences were found in the overall cheese color. The rheological characteristics were improved in Feta-type cheese made from MCC with 6% protein. We conclude that MCC with different levels of protein can be utilized in the manufacture of Feta-type cheese.

Progress in micellar casein concentrate: Production and applications

Micellar casein concentrate (MCC) is a novel ingredient with high casein content. Over the past decade, MCC has emerged as one of the most promising dairy ingredients having applications in beverages, yogurt, cheese, and process cheese products. Industrially, MCC is manufactured by microfiltration (MF) of skim milk and is commercially available as a liquid, concentrated, or dried containing ≥9, ≥22, and ≥80% total protein, respectively. As an ingredient, MCC not only imparts a bland flavor but also offers unique functionalities such as foaming, emulsifying, wetting, dispersibility, heat stability, and water-binding ability. The high protein content of MCC represents a valuable source of fortification in a number of food formulations. For the last 20 years, MCC is utilized in many applications due to the unique physiochemical and functional characteristics. It also has promising applications to eliminate the cost of drying by producing concentrated MCC. This work aims at providing a succinct overview of the historical progress of the MCC, a review on the manufacturing methods, a discussion of MCC properties, varieties, and applications.