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Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam
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 …
Production And Storage Stability Of High Concentrated Micellar Casein And Its Effect On The Functional Properties Of Process Cheese Products, Ahmed Hammam
Electronic Theses and Dissertations
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 …