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2001-05-01
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Kelly, P.M., O'Kennedy, B.T., Cribbin, M., Novel Milk Protein Ingredients, End of Project Reports, Teagasc, 2001.
Abstract
The manufacture of casein/caseinates containing whey protein is
immediately attractive due to its potential to enhance product yield.
However, some technologies capable of producing these products are
ineligible for manufacturing subsidy because of restrictions pertaining
to relevant EU regulations. Other emerging technologies require
refinement and process design before implementation at industrial
level. Furthermore, the implications of incorporating virtually the
entire complement of whey protein in what is essentially a caseinate
ingredient needs to be investigated carefully in terms of the versatility
of use in a wide range of food formulations.
The development is significant in the context of U.S. market changes
- traditionally, an important outlet for Irish casein exports amounting
to 20,000 - 27,000 t per annum. Ireland accounts for ~ 30% of EU
casein/caseinate production with the greater proportion in Rennet
form (27,000 t) and the remainder (18,000 t) as Acid casein.
In recent years, a new market for a related casein ingredient - milk
protein concentrate (MPC) opened up in the US, and accounted for
total imports of 40,000 t in 1998, 10,000 t of which were exported
from Ireland. However, this market is more restricted due to
regulatory changes introduced in response to the perceived threat of
MPC imports to the US dairy industry.
Since casein, or its derivative products such as milk proteinate (EU
Annex III compliant), are not perceived to be in competition with local
milk supplies and dairy ingredients, it is now hoped that Irish casein
manufacturers may be able to reclaim recently lost markets through the introduction of an innovative proteinate ingredient which is
expected to command a premium in nutrition applications e.g. in
sports, infant formula and nutraceutical products.
With a choice of emerging new technologies for the production of
novel casein-related ingredients, the dairy industry has an opportunity
to decide on what is appropriate for the defence of its market share
and at the same time benefit from simultaneous compliance with
relevant regulatory supports (EU) and market access rules (USA).
Hence the main aims of this project were:
* To investigate new technologies for the isolation of casein and
casein/whey protein combinations in the course of developing new
milk protein ingredients, and
* To compare the performance in selected food formulations of novel
milk protein ingredients namely milk proteinates, milk protein
concentrates, native phosphocasein and classical Annex III casein
products.