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Food Science

Electronic Theses and Dissertations

South Dakota State University

Acid curd

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Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam Jan 2022

Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam

Electronic Theses and Dissertations

Micellar casein concentrate (MCC) is a high protein ingredient that can be used in several applications, such as manufacture of acid curd and process cheese products (PCP). Acid curd is one of the casein (CN) products, which can be obtained by precipitating the CN at a pH of 4.6 (isoelectric point) using starter cultures or direct acids. Acid curd has low mineral and calcium content due to the solubility of colloidal calcium phosphate at the isoelectric point in the whey. Acid curd and MCC can be utilized in manufacture of clean label PCP formulations. PCP is a dairy food prepared …