Invited review: Microfiltration-derived casein and whey proteins from milk

Area of Science:

• Food Science and Technology
• Dairy Processing
• Biotechnology

Background:

• Milk is a nutrient-rich source that can be fractionated into various components.
• Advancements in filtration technologies facilitate the production of specific milk fractions.
• Microfiltration (MF) is a key technology for separating skim milk into micellar casein and whey proteins.

Purpose of the Study:

• To explore the potential of microfiltered milk ingredients in food and beverage applications.
• To investigate the benefits of micellar casein and whey proteins in new product development.
• To assess the application of microfiltration in cheesemaking for protein standardization and improved yields.

Main Methods:

• Utilizing microfiltration technology to fractionate skim milk.
• Characterizing the functional and nutritional properties of micellar casein concentrates and milk whey proteins.
• Evaluating the impact of microfiltered milk in cheese production for protein standardization.

Main Results:

• Microfiltered ingredients, including micellar casein and whey proteins, possess unique functional and nutritional attributes.
• Microfiltration enables protein standardization in milk, leading to improved cheese yield and consistency.
• These ingredients offer potential for innovation in various food applications, aligning with consumer demand for clean-label products.

Conclusions:

• Microfiltration is a valuable technology for producing high-value milk ingredients.
• Micellar casein concentrates and whey proteins present significant opportunities for new food product development.
• Protein standardization using microfiltered milk offers a competitive advantage for cheese manufacturers, enhancing efficiency and product quality.