Document Type

Thesis - Open Access

Award Date


Degree Name

Master of Science (MS)

Department / School

Dairy and Food Science

First Advisor

Prafulla Salunke


The utilization of polyphenolic compounds in food and dairy products has significantly expanded due to their health benefits, which include antioxidant, anti-inflammatory, and antiproliferative activities. The objective of the first study was to evaluate the effect of ferulic acid (FA), cinnamic acid (CNA) and caffeic acid (CFA) at varying concentrations on the functional properties of MPC and MCC. The concentrated MPC and MCC solutions were diluted to 5 and 10% milk protein solutions with distilled water followed by heating to 45C for 30 min. Separately, the FA, CNA, and CFA were added at the rate of 0.5 and 1% with continuous mixing for 15 min. The samples were analyzed for pH, particle size and zeta potential, alcohol stability, heat stability, viscosity, frequency sweep, emulsifying capacity and stability, foaming capacity and stability, protein phase separation and colorimetric analysis. The pH of the 1% FA, CNA, and CFA was significantly lower compared to the control indicating a reduction in pH as the concentration of polyphenols increased. The viscosity of the control at both protein levels was higher than the samples having polyphenols. The heat stability of FA and CFA sample was significantly higher than the control whereas the heat stability of CNA samples was significantly lower than the control. The control showed maximum alcohol stability but all polyphenol containing samples coagulated at 60% ethanol concentration.

Library of Congress Subject Headings

Milk proteins.
Dairy processing.


South Dakota State University

Available for download on Tuesday, December 15, 2026



Rights Statement

In Copyright