Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review. (22nd December 2021)

• Record Type: Journal Article
• Authors: Xia, Xiaofeng; Tobin, John T; Fenelon, Mark A; Mcsweeney, Paul L H; Sheehan, Jeremiah J
• Is Part Of: International journal of dairy technology. Volume 75:Number 1(2022)
• Page Start: 46
• Page End: 58
• Publication Date: 2021-12-22
• Subjects: Micellar casein concentrate -- Microfiltration -- Cheese; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12829
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : Removal of 40–95% of native serum proteins from skimmed milk may be achieved by microfiltration (MF) to generate micellar casein concentrate (MCC). The MCC may be used to prepare cheese milk of the target composition and resultant cheeses of the desired quality and functionality. Herein, factors affecting the composition of MCC, different methods to preserve MCC as well as the application of MF in tailoring the composition and quality of cheese milk and resultant cheeses are reviewed. Abstract : Application of microfiltration in cheesemaking.