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Document type:
Zeitschriftenaufsatz 
Author(s):
Warncke, Malou; Kulozik, Ulrich 
Title:
Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior 
Abstract:
Milk protein concentrate (MPC) and micellar casein (MC) powders are commonly used to increase the protein concentration of cheese milk. However, highly-concentrated milk protein powders are challenging in terms of solubility. The research question was whether and how incompletely dissolved agglomerates affect the protein functionality in terms of rennet gelation behavior. For the experiments, skim milk was enriched with either MC88 or MPC85 to a casein concentration of 4.5% (w/w) and sheared on...    »
 
Keywords:
cheese manufacture; Dissolution; Milk protein powders; Particle Size; powder aggregates; protein accessibility; Rehydration; shear rate; upscaling 
Journal title:
Foods 
Year:
2021 
Journal volume:
10 
Journal issue:
Pages contribution:
1361 
Fulltext / DOI: