Effect of cavitation and nanofiltration temperature on the functional properties of milk protein concentrate (MPC80)
American Dairy Science Association
Journal of Dairy Science
milk protein concentrate, hydrodynamic cavitation, nanofiltration
Nanofiltration (NF) is typically utilized during milk protein concentrate (MPC) manufacture to concentrate ultrafiltration retentate (feed) before drying. In this study 3 replicates of 4 different NF treatments were assessed for their impact on powder characteristics and functionality. The NF (200 Da MWCO) treatments utilized were: NF at 22°C (NF22); NF at 50°C (NF50); hydrodynamic cavitation (HC) before NF at 22°C (HCNF22); and HC before NF at 50°C (HCNF50). The total protein (TP) to total solids ratio of all retentates was very close to the feed (0.8) (P > 0.05). Non-casein nitrogen (NCN) and non-protein nitrogen (NPN) in the NF retentates were 0.57, 0.79, 0.58 and 0.72% and 0.12, 0.11, 0.18 and 0.20% respectively for the NF22, NF50, HCNF22, and HCNF50 treatments. Both high temperature and HC did not have a significant (P > 0.05) impact on NCN and NPN. Protein fractions such as β-CSN and α-S1 made up about 70% of the TP and were statistically similar (P > 0.05) in all the treatments. γ-CSN was increased significantly (P < 0.05) for NF50 and HCNF50 treatments and the rennet coagulation time (RCT) increased significantly (P < 0.05) in NF50 and HCNF50 treatments. RCT without CaCl2 was 105, 125, 100 and 121 min and with 0.1% CaCl2 was 14, 21, 13 and 18 min respectively for the NF22, NF50, HCNF22, and HCNF50 treatments. There was not a significant (P > 0.05) difference in the Ca and P of all NF treatments. The relative dissolution index decreased significantly (P < 0.05) in the 50°C treatments but increased significantly (P < 0.05) in HCNF22. Both loose and tapped density were highest for the HCNF50 treatment (286 and 366 Kg/m3 respectively). However, HC also significantly (P < 0.05) increased the tapped density of MPC powder. Neither HC nor high temperature NF significantly (P > 0.05) affected the diameter, circularity, elongation, solidity and convexity of the powder particles. The standard plate count of the MPC powder was significantly (P < 0.05) higher for the NF50 and HCNF50 treatments. This study determined that NF temperature and HC have important impacts on the properties of MPC and can be utilized to adjust the functional characteristics of MPC powders.
Mishra, A. and Metzger, L. E., "Effect of cavitation and nanofiltration temperature on the functional properties of milk protein concentrate (MPC80)" (2020). Dairy Science Publication Database. 2245.