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Improved casein products and CO2 reversible acidification methods used for their production.

A casein and casein glue technology, applied in cheese substitutes, peptide/protein components, animal protein processing, etc., can solve the problems of slow rehydration and poor solubility.

Inactive Publication Date: 2015-03-04
MURRAY GOULBURN COOP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its use is somewhat limited due to poor solubility properties resulting in slow rehydration

Method used

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  • Improved casein products and CO2 reversible acidification methods used for their production.
  • Improved casein products and CO2 reversible acidification methods used for their production.
  • Improved casein products and CO2 reversible acidification methods used for their production.

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] Example 1. Standard Preparation of Milk Protein Concentrate

[0094] MPC is prepared from skim milk by a pressure-driven process called ultrafiltration (UF) using a semipermeable membrane. Lactose and minerals are removed by UF until the desired protein content is reached. The membrane retains a concentrated protein fraction in a fraction known as the retentate. Lactose and minerals flow through the membrane into a fraction known as the permeate.

[0095] The retentate is typically spray dried to produce MPC powder. The MPCs prepared in this manner were commercially available with various protein contents including MPC85 from Murray Goulburn Cooperative Co. Ltd. (Melbourne, Australia) and various other suppliers. MPC can be fresh powder, or reconstituted by spray drying.

Embodiment 2

[0096] Example 2 Novel method for preparing milk protein concentrate

[0097] In certain embodiments, the method of the invention comprises acidifying the casein-containing milk or aqueous milk product by applying to the milk under pressure an amount of gas capable of reducing the pH of the milk or aqueous milk product to less than 6.4 in a chamber . The chamber is then degassed, raising the pH of the milk or aqueous milk product to its pre-acidified level and releasing the pressure. The resulting composition comprises casein micelles, at least some of which are altered in structure compared to natural casein micelles.

[0098] exist figure 1 The method is schematically shown in , which includes an optional ultrafiltration step in the present invention. In preparing MPCs with altered physicochemical properties according to embodiments of the present invention, carbon dioxide gas is applied to the MPCs in a chamber until the pH drops to 6.4 or lower (preferably 5.2 to 5.8) a...

Embodiment 3

[0102] The viscosity comparison of embodiment 3 commercially available MPC and the MPC prepared by embodiment 2

[0103] Commercially available spray-dried MPC85 powder (control) prepared according to Example 1 and obtained from Murray Goulburn Cooperative Co. Limited (Melbourne, Australia) was mixed with the product prepared by the method of Example 2 (run 1CO 2 and run 2CO 2 ) was reconstituted in water to a total solids concentration of 15% and cooled to 10°C. Its viscosity was measured over a period of 10 minutes using a Newport Scientific RVA 4 Texture analyzer at 10°C and a constant stirring speed of 500 rpm. exist figure 2 The results shown in show that, over time, the viscosity of MPC85 prepared according to the invention (70 cP to 95 cP) was significantly reduced compared to the viscosity of the control (80 cP to 135 cP).

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Abstract

The invention provides methods for improving at least one physicochemical property of a product comprising casein micelles, the method comprising applying carbon dioxide to an aqueous product comprising casein micelles to reduce the pH of the product; increasing the pH of the product; and collecting the product comprising casein micelles, in which at least some of the casein micelles of the product are modified in structure by one or more of steps a) and b) compared to naturally occurring casein micelles thereby improving at least one physicochemical property of the product comprising casein micelles. The method reduces viscosity and improves mouth feel of reconstituted product, reduces rehydration time for dried product, improves cheese manufacturing by reducing rennetting or clotting time in cheese manufacture or reducing the amount of rennet required in cheese manufacture.

Description

technical field [0001] The present invention relates to improved casein-containing products and methods for their production. Background technique [0002] Casein is the name for a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk and comprise 80% of bovine milk protein and 20% to 45% of human milk protein. [0003] Casein can be extracted from milk and is usually produced in acid or rennet form during the extraction process. Acid casein includes lactic casein, casein hydrochloride and casein sulfate. Caseinates are salt forms of acid casein and include sodium caseinate, potassium caseinate, and ammonium caseinate. [0004] Casein exists in milk as complex molecular clusters called micelles (sometimes called casein calcium phosphate). The micelles are composed of casein molecules, calcium, inorganic phosphate and citrate ions, and typically have molecular weights in the millions. In terms of physicochemical propertie...

Claims

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Application Information

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IPC IPC(8): A23C9/00A23C19/05A23C9/18
CPCA23C9/1422A23C9/1307A23C1/04A23C1/16A23C19/05A23C1/08A23J3/10A61K38/1709
Inventor 达伦·加德纳彼得·霍布曼
Owner MURRAY GOULBURN COOP CO LTD
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