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    Milk Protein Products

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    Trung Nguyen
    This document summarizes the production of casein from milk. Casein makes up 80% of milk proteins and forms micelles in milk. There are three main methods to produce casein - acid casein, rennet casein, and caseinates. Acid casein is produced by acidifying skim milk to precipitate the casein curds. Rennet casein uses the enzyme rennin to coagulate casein. Caseinates dissolve casein in alkali solutions. Casein products are used widely in the food industry in products like infant formula and processed cheese due to their nutritional and textural properties.

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    Milk Protein Products

    Uploaded by

    Trung Nguyen
    127 views12 pages
    This document summarizes the production of casein from milk. Casein makes up 80% of milk proteins and forms micelles in milk. There are three main methods to produce casein - acid casein, rennet casein, and caseinates. Acid casein is produced by acidifying skim milk to precipitate the casein curds. Rennet casein uses the enzyme rennin to coagulate casein. Caseinates dissolve casein in alkali solutions. Casein products are used widely in the food industry in products like infant formula and processed cheese due to their nutritional and textural properties.

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    This document summarizes the production of casein from milk. Casein makes up 80% of milk proteins and forms micelles in milk. There are three main methods to produce casein - acid casein, rennet casein, and caseinates. Acid casein is produced by acidifying skim milk to precipitate the casein curds. Rennet casein uses the enzyme rennin to coagulate casein. Caseinates dissolve casein in alkali solutions. Casein products are used widely in the food industry in products like infant formula and processed cheese due to their nutritional and textural properties.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    127 views12 pages

    Milk Protein Products

    Uploaded by

    Trung Nguyen
    This document summarizes the production of casein from milk. Casein makes up 80% of milk proteins and forms micelles in milk. There are three main methods to produce casein - acid casein, rennet casein, and caseinates. Acid casein is produced by acidifying skim milk to precipitate the casein curds. Rennet casein uses the enzyme rennin to coagulate casein. Caseinates dissolve casein in alkali solutions. Casein products are used widely in the food industry in products like infant formula and processed cheese due to their nutritional and textural properties.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 12

    Casein Manufacture

    Nguyen Thanh Trung Instructor: Dr. Vu Thi Lam An


    1

    Outline
    Introduction

    Chemistry of Casein
    Manufacture of Casein/ Caseinate product Application in food industry
    2

    Milk protein
    Milk proteins could be classified into 2 main categories: Caseins (80%) whey proteins (15%) and other miscellaneous minor protein (5%) specific to the nutritional and growth demands Milk protein products caseins and caseinates whey protein products milk protein concentrates
    3

    Casein
    In milk, casein bind with calcium phosphate to form a clusters of casein molecules, called micelles Casein micelles are constructed of many sub-micelles, which are composed of s1-casein, s2-casein, -casein, and -casein.

    CASEIN PRODUCTION
    Acid Casein - Rennet Casein Caseinate

    Skim milk
    Rennet treatment Casein curd Wash, press, grind, dry, and mill Rennet Casein Acidification Casein curd Spray-dry Wash, press, grind, dry, and mill Acid Casein pH6.7- 7.0 with NaOH, KOH, NH4OH, Mg(OH)2, or Ca(OH)2

    Skim milk

    CASEIN MANUFACTURING

    Acidification

    Cooking/Acidulation Dewheying & Washing

    Dewatering
    Drying Cooling, Tempering, Milling, Sifting, Blending and Packaging 7 Acid Casein

    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

    Skim milk

    Rennet Coagulation

    Cooking/Acidulation Dewheying & Washing Dewatering Drying Cooling, Tempering, Milling, Sifting, Blending and Packaging 8 Rennet Casein

    Caseinate production

    9
    Figure 2. Suggested plant layout for dissolving casein in sodium caseinate manufacture. Source: New Zealand Journal of Dairy Science and Technology 20:79-101.

    Application in food industry


    The 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.

    10
    Source: Casein product written by C.R. Southward (Consumer and Applications Science section, New Zealand Dairy Research Institute)

    References
    J ORegan and 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 and Isolation. 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.

    11

    THANH YOU FOR YOUR ATTENTION !

    12

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