Optimal Storage Temperature for Maintaining the Solubility of Micellar Casein Powder

Area of Science:

• Food Science
• Dairy Chemistry
• Material Science

Background:

• Maintaining micellar casein (MC) powder solubility during storage is crucial for practical applications.
• Temperature-induced degradation affects powder functionality and rehydration properties.

Purpose of the Study:

• To investigate the impact of various storage temperatures on MC powder solubility and structural integrity.
• To determine optimal storage conditions for preserving MC powder quality.

Main Methods:

• MC powder was stored at temperatures ranging from -20°C to 37°C for 30 days.
• Solubility, particle size, solution stability, and powder structure (surface cross-linking, porosity) were analyzed.

Main Results:

• Solubility was maintained at 4°C and -20°C, but declined significantly at higher temperatures.
• Powders stored at elevated temperatures showed increased particle size, reduced stability, and visible precipitation.
• Structural analysis revealed surface cross-linking and reduced porosity at higher temperatures, correlating with decreased solubility.

Conclusions:

• Refrigerated storage at 4°C is sufficient to maintain MC powder solubility and structure.
• Storage at -20°C offered no significant additional benefit over 4°C under the tested conditions.
• Findings provide practical storage recommendations for MC powder to ensure product quality.