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dc.contributor.authorCrowley, Shane V.
dc.contributor.authorBurlot, Esther
dc.contributor.authorSilva, Juliana V.C.
dc.contributor.authorMcCarthy, Noel
dc.contributor.authorWijayanti, Heni B.
dc.contributor.authorFenelon, Mark
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO'Mahony, James A.
dc.date.accessioned2020-06-23T13:29:18Z
dc.date.available2020-06-23T13:29:18Z
dc.date.issued2018-02-02
dc.identifier.citationCrowley, S., Burlot, E., Silva, J., McCarthy, N., Wijayanti, H., Fenelon, M., Kelly, A. and O'Mahony, J. Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures. International Dairy Journal, 2018, 81, 72-79. doi: https://dx.doi.org/10.1016/j.idairyj.2018.01.005en_US
dc.identifier.urihttp://hdl.handle.net/11019/2053
dc.descriptionpeer-revieweden_US
dc.description.abstractMicrofiltration (MF) of skim milk, when combined with diafiltration (DF), facilitates the manufacture of liquid micellar casein concentrate (MCC), which can be spray-dried into high-protein (≥80% protein, dry-basis) powders. MCC powders rehydrate slowly, which is typically considered a defect by end-users. This study compared the impact of cold (<10 °C) or warm (50 °C) MF/DF on the rehydration characteristics of MCC powders (MCCcold and MCCwarm, respectively). The wetting properties of the MCC powders, measured using optical tensiometry, were found to be equivalent. However, pronounced differences in dispersion characteristics were measured, and, after 90 min rehydration at 50 °C, liberated casein micelles accounted for only 7.5% of total particle volume in MCCwarm compared with 48% in MCCcold. Due to its superior dispersion characteristics, MCCcold yielded 50–60% less sediment during analytical centrifugation experiments. Cold MF/DF may improve the solubility of MCC powders by accelerating the release of casein micelles from powder particles during rehydration.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInternational Dairy Journal;Vol. 81
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectskim milken_US
dc.subjectRehydration behaviouren_US
dc.subjectMicrofiltrationen_US
dc.subjectDiafiltrationen_US
dc.subjectMicellar casein concentrateen_US
dc.titleRehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperaturesen_US
dc.typeArticleen_US
dc.embargo.terms2019-02-02en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.idairyj.2018.01.005
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorEnterprise Irelanden_US
dc.contributor.sponsorGrantNumberIP 2014 0253en_US
refterms.dateFOA2019-02-02T00:00:00Z


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