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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 !
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