milk protein products

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CaseinManufactureNguyen Thanh TrungInstructor: Dr. Vu Thi Lam An

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Outline

Introduction

Chemistry of Casein

Manufacture of Casein/ Caseinate

product

Application in food industry 2


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Milk protein

Milk proteins could be classified into 2 main categories:

Caseins (80%)

whey proteins (15%) and other miscellaneous minorprotein (5%)

specific to the nutritional and growth demands

Milk protein products

caseins and caseinates

whey protein products

milk protein concentrates

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Casein

In milk, casein bind with calcium phosphate to form a clusters ofcasein molecules, called micelles

Casein micelles are constructed of many sub-micelles, which are

composed of s1-casein, s2-casein, -casein, and -casein.

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CASEIN PRODUCTION

Acid Casein - Rennet CaseinCaseinate

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Rennet treatment

Skim milk

Wash, press, grind, dry,and mill

Acidification

Caseincurd

Acid Casein

Wash, press, grind, dry,and mill

Casein curd

Rennet Casein

pH6.7- 7.0 with NaOH,

KOH, NH4OH, Mg(OH)2,

or Ca(OH)2

Spray-dry


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SEINM

ANUFA

CTURING

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Skim milk

Dewheying & Washing

Acidification

Cooking/Acidulation

Drying

Acid Casein

Cooling, Tempering,Milling, Sifting, Blending

and Packaging

Dewatering


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Rennet Casein

Coagulated through the action of rennet:

No change of pH

Chymosin break peptide bond of -casein

loss of steric stabilization

smoother and spongier than acid casein

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Skim milk

Dewheying & Washing

Rennet Coagulation

Cooking/Acidulation

Drying

Rennet Casein

Cooling, Tempering,Milling, Sifting, Blending

and Packaging

Dewatering


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Caseinate production

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Figure 2. Suggested plant layout for dissolving casein in sodium caseinate manufacture.Source: New Zealand Journal of Dairy Science and Technology 20:79-101.


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Application in food industryThe casein-based ingredients have a wide range in food industry

for the purpose of either modifying the physical properties of

that food product or providing nutritional supplementation to it

It is used in coffee whiteners, infant formulas, processed cheese,

and for use in pharmaceutical products.

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Source: Casein product written by C.R. Southward (Consumer and Applications Science section,

New Zealand Dairy Research Institute)


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References

J OReganand D M Mulvihill. Caseins and caseinates, Industrial Production,

Compositional Standards, Specifications, and Regulatory Aspects. Journal of

Dairy Science, Volume 3, pp 1915-1924.

Ramesh C. Chandan, Arun Kilara. 2011. Dairy Processing for Food

Processing. Blackwell Publishing.

K F Ng-Kwai-Hang. Milk Protein: Heterogeneity, Fractionation andIsolation.Journal of Dairy Science, Volume 3.

M.P. Ennis and D.M Mulvihill. Chapter 11: Milk protein. Handbook of

Hydrocolloid. Edited by G. O. Phillips and P. A. Williams. CRC Press.

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THANH YOU FOR YOUR ATTENTION !

milk protein products

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