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Production And Storage Stability Of High Concentrated Micellar Casein And Its Effect On The Functional Properties Of Process Cheese Products, Ahmed Hammam
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Micellar casein is a high-protein ingredient that can be used in process cheese products (PCP) formulations. PCP is a dairy food prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, non-fat dry milk NFDM, whey powder, and permeate) with nondairy ingredients (such as sodium chloride, water, emulsifying salts, color, and flavors) and then heating the mixture with a continuous agitation to produce a homogeneous product with an extended shelf-life. The first objective of this study was to produce a highly concentrated micellar casein (HC-MC) and evaluate its storage stability. Skim milk was pasteurized at 76°C for 16 …