Physicochemical characterisation of native micellar casein concentrates from buffalo and cow skim milk harvested using microfiltration

In the present study, the physicochemical properties of micellar casein concentrate (MCC) prepared from skim milk (buffalo and cow), using microfiltration (MF), were assessed. There was no significant difference (P > 0.05) between the average particle size of skim milk casein micelles (cow and bu...

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Bibliographic Details
Published inInternational journal of dairy technology Vol. 73; no. 4; pp. 781 - 789
Main Authors Hooda, Ankita, Mann, Bimlesh, Sharma, Rajan, Bajaj, Rajesh
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.11.2020
Subjects
Buffalo
Casein
Casein (CN)
Cow's milk
Image transmission
Micellar casein concentrate (MCC)
Micelles
Microfiltration
Microfiltration (MF)
Milk
Physicochemical properties
Skim milk
Transmission electron microscopy
Whey
Whey protein
Whey proteins (WP)
Z‐average (Z‐avg)
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Summary:In the present study, the physicochemical properties of micellar casein concentrate (MCC) prepared from skim milk (buffalo and cow), using microfiltration (MF), were assessed. There was no significant difference (P > 0.05) between the average particle size of skim milk casein micelles (cow and buffalo) and their respective MCC. The casein‐to‐whey protein ratio increased from 4.91 and 4.75 in skim milk to 135.16 and 159.22 in MCC of buffalo and cow, respectively. Transmission electron microscopy (TEM) images showed an interwoven intact structure in both buffalo skim milk and MCC as compared to cow MCC. MCC showed excellent heat stability with type B characteristic curve.
Bibliography:Correction made on 16 June 2020, after first online publication: the plate captions have been corrected in this version.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12711