Colloidal stabilisation of β-casein enriched whey protein concentrate
نویسندگان
چکیده
The aim of this study was to produce a colloidally stable whey protein concentrate enriched in β-casein. Microfiltration (MF) skim milk completed at ∼7 °C (pore size 0.1 μm) followed by ultrafiltration the MF permeate ∼9 β-casein-whey fraction (BWPC). casein:whey ratio BWPC system ∼25:75. Skim then added retentate level supplying 0, 0.1, 0.3 and 0.5% (w/w) total protein, evaporation spray drying. During stream without addition, there significant precipitation β-casein, resulting an increase particle due uncontrolled aggregation. Addition low amounts effective reducing β-casein during 50 °C, indicating that addition micellar casein able prevent
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ژورنال
عنوان ژورنال: International Dairy Journal
سال: 2022
ISSN: ['1879-0143', '0958-6946']
DOI: https://doi.org/10.1016/j.idairyj.2022.105401