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Progress in micellar casein concentrate: Production and applications.

Ahmed R A Hammam1,2, Sergio I Martínez-Monteagudo3,4, Lloyd E Metzger1

  • 1Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota.

Comprehensive Reviews in Food Science and Food Safety
|July 21, 2021
PubMed
Summary

Micellar casein concentrate (MCC) offers unique functionalities and high protein content, making it a valuable dairy ingredient. Its production via microfiltration enables diverse applications in food products.

Keywords:
applications of micellar casein concentratecasein productsfractionationfunctional propertiesmicellar casein concentratemicrofiltration membranes

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Area of Science:

  • Food Science and Technology
  • Dairy Science
  • Ingredient Functionality

Background:

  • Micellar casein concentrate (MCC) is a dairy ingredient with high casein content.
  • MCC has gained prominence in food applications over the last decade.
  • It is available in liquid, concentrated, and dried forms with varying protein levels.

Purpose of the Study:

  • To provide an overview of micellar casein concentrate (MCC).
  • To review MCC manufacturing methods, properties, varieties, and applications.
  • To highlight MCC's potential in food fortification and cost-effective production.

Main Methods:

  • Microfiltration (MF) of skim milk is the primary industrial manufacturing method for MCC.
  • Analysis of MCC properties including flavor, foaming, emulsifying, wetting, dispersibility, heat stability, and water-binding.
  • Review of existing literature on MCC historical progress, production, and utilization.

Main Results:

  • MCC possesses a bland flavor and offers significant functional properties.
  • High protein content makes MCC ideal for food fortification.
  • Concentrated MCC presents opportunities to reduce drying costs.

Conclusions:

  • Micellar casein concentrate (MCC) is a versatile dairy ingredient with established and emerging food applications.
  • Its unique physiochemical and functional characteristics drive its utility.
  • Continued research and application of MCC can enhance food product development and processing efficiency.