ArticleFoods (Basel, Switzerland)2024
Determination of Protein Interaction in Milk Protein Concentrate Powders Manufactured from pH-Adjusted and Heat-Treated Skim Milk.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The influence of heating as a pretreatment on the structural and functional attributes of milk protein concentrate (MPC) powders derived from ultrafiltered/diafiltered (UF/DF) skim milk is under-reported. This research delves into the impact of pH and heat treatment on skim milk's properties before UF/DF and how these changes affect the resulting MPC powders. By adjusting the pH of skim milk to 6.5, 6.8, or 7.1 and applying thermal treatment at 90 °C for 15 min to one of two divided lots (with the other serving as a control), we studied the protein interactions in MPC. Post-heat treatment, the skim milk's pH was adjusted back to 6.8, followed by ultrafiltration and spray drying to produce MPC powders with protein content of 82.38 ± 2.72% on a dry matter basis. MPC dispersions from these powders at 5% protein (
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