Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

ABSTRACT: Processing temperature has a significant influence on the composition and functionality of the resulting streams following microfiltration (MF) of skim milk. In this study, MF and diafiltration (DF) were performed at 4 or 50°C to produce β-casein (β-CN)-depleted and nondepleted (i.e., nati...

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Bibliographic Details
Main Authors:	Thomas C. France, Francesca Bot, Alan L. Kelly, Shane V. Crowley, James A. O'Mahony
Format:	Article
Language:	English
Published:	Elsevier 2024-05-01
Series:	Journal of Dairy Science
Subjects:	diafiltration micellar casein isolate partitioning heat stability β-casein
Online Access:	http://www.sciencedirect.com/science/article/pii/S0022030223012079

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