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Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders

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Abstract

Ultrafiltration and Diafiltration processes are used to concentrate proteins present in defatted milk in order to manufacture milk protein concentrate (MPC) powders. Selective passage of the water-soluble components causes retention as well as concentration of colloidal milk components in these processes. Increase in calcium and casein contents decreases the stability of milk proteins present in ultrafiltered retentates and negatively influence properties of manufactured MPC powders. Homogenization, diafiltration and disodium phosphate induced changes in properties of low-protein MPC powders were targeted in this study. Applied treatments significantly (P < 0.05) improved foaming and emulsification, solubility, viscosity, heat stability, dispersibility, specific surface area and buffer index of resultant MPC powders over control. Fresh, treated low-protein MPC powders showed significantly higher (< 0.05) solubility values over control sample, which remains higher even after 60 days of storage at 25 ± 1 °C. The rheological behaviour of reconstituted low-protein MPC solutions was also studied. It was best explained as Herschel–Bulkley rheological behaviour. Low-protein MPC powders with improved functional properties may find better use as a protein ingredient in different dairy and food applications.

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Acknowledgements

The economic assistance and required facilities required to conduct this piece of work was provided by the Director, ICAR-National Dairy Research Institute, Karnal. Authors thankfully acknowledge the same.

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Authors and Affiliations

  1. Dairy Technology Division, ICAR- National Dairy Research Institute, Karnal, 132001, India

    Ganga Sahay Meena, Ashish Kumar Singh & Vijay Kumar Gupta

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  1. Ganga Sahay Meena
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  2. Ashish Kumar Singh
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  3. Vijay Kumar Gupta
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Correspondence to Ganga Sahay Meena.

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Meena, G.S., Singh, A.K. & Gupta, V.K. Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders. J Food Sci Technol 58, 3205–3214 (2021). https://doi.org/10.1007/s13197-020-04824-5

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