Comparison of milk‐derived whey protein concentrates containing various levels of casein |
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| Authors: | Lauren E Coppola Michael S Molitor Scott A Rankin John A Lucey |
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| Affiliation: | 1. Department of Food Science, University of Wisconsin‐Madison, , Madison, WI, 53706 USA;2. Wisconsin Center for Dairy Research, University of Wisconsin‐Madison, , Madison, WI, 53706 USA |
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| Abstract: | Milk permeate was obtained from microfiltration (MF) and concentrated to produce milk‐derived whey protein concentrate (MWPC); MF at low temperatures yielded permeate with caseins (MWPC‐HC), and at higher MF temperatures, low concentrations of caseins were present (MWPC‐LC). MWPC samples were compared to whey protein concentrates (WPCs). Solutions of MWPC were less turbid and produced larger foam overruns and more stable foams than WPC. MWPC‐HC solutions produced the most stable foams. MWPC contained fewer types and lower relative quantities of volatile compounds than WPC before and after storage. Compared with WPC, MWPC have superior sensory, foaming and storage properties. |
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| Keywords: | Whey protein concentrate Microfiltration Protein functional properties Casein |
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