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Outline
Background Production technologies and performance. Fl Flavor and d Functionality F ti lit Applications
Promising alternative to whey based protein products for improved ingredient f functionality ti lit Milk serum proteins are removed directly from milk by microfiltration rather than from whey Resulting g product p (serum ( protein p concentrate - SPC) has been exposed to less processing and potentially has a cleaner flavor
Milk SPC does not contain residuals from rennet rennet, color color, culture culture, or glycomacropeptide from kappa casein, while WPC does. There may be differences in sensory and functional properties of WPC and SPC.
The microfiltration retentate product remaining after serum proteins and lactose has been removed. The casein micelle structure remains intact and the heat labile component of milk (i.e., (i e serum proteins and lactose) have been removed.
Product Forms
Milk serum protein concentrates and micellar casein concentrates can be used as fresh f h liquid li id concentrates t t or can be b dried. The liquid concentrates can be blended to achieve a full range of ratios of casein to serum proteins or can be used separately in a wide range of food ingredient applications.
Outline
Production Technologies
Microfiltration
UTP uniform transmembrane pressure ceramic MF systems. GP - graded or gradient permeability ceramic MF systems. SW PVDF polymeric spiral wound membranes MF systems.
RP
Graded Permeability
Membrane description
Ceramic UTP Ceramic GP Polymeric SW
Membrane type Nominal pore size (m) Total surface area (m2) Membrane configuration Number of channels/ tubes Channel diameter (mm) in the module Membrane length Membrane material Membrane supplier/origin
0.1
1.7 Tubular 19/7 4 102 cm
0.1
1.7 Tubular 19/7 4 102 cm
0.3
20.5 Spiral Wound Diameter of spiral = 198 mm Spacer = 1 1.09 09 96.5 cm
Polyvinylidene Fluoride
Alumina Alumina
Pall Corp. Pall Corp.
PVDF
Parker Hannifin
Membrane comparison
Ceramic UTP Up to 80oC (176oF) Shorter Easier Longer Higher Higher Ceramic GP Up to 80oC (176oF) Shorter Easier Longer Higher High Polymeric SW 50oC (122oF) Longer Harder Shorter Lower Lower
Characteristic Cleaning temperature Cleaning time Ease of flushing cleaners out of the system t Membrane life Membrane cost per m2 Energy cost
Mean (n = 3) flux of ceramic UTP, ceramic GP and polymeric SW membranes during processing of skim milk at 50C.
80 70
Flux (kg/m2/h)
60 50 40 30 20 10 0 0 50 100 150
Means in the same row not sharing a common superscript are different (P < 0.05)
a,b
Serum Protein Removal Theoretical removal single stage 3X bleed and feed no diafiltration Membrane type UTP GP SW SP removal (%) ( ) 68.6 68.6 68.6
Serum Protein Removal Actual removal 3X single stage bleed and feed Membrane type UTP GP SW SP removal (%)
a,b
64.4a
61.0a
38.6b
Means in the same row not sharing a common superscript are different (P < 0.05)
Outline
1 lot of raw milk (1200 kg). Split: half made into White Cheddar and half separated to skim milk WPC and SPC ( (34 and 80%) ) produced Replicated p 3 times starting g with a different lot of milk for each replicate All product processing done at Cornell University Barbano
Component (%) Fat* 0.53b 8.12 8 12a TN* 77.90a 72.17 72 17b NPN* 2.34b 7.22 7 22a TP* GMP*
4
SPC WPC
* Dry y solid basis
a,b 4
Means in the same column not sharing a common superscript are different (P < 0.05)
SPC WPC
a,b
78.32 78.66
* Non fat dry solid basis Means in the same column not sharing a common superscript are different (P < 0.05)
Proximate Analysis
Source Commercial WPC 1 Commercial WPC 2 Commercial WPC 3 Commercial WPC 4 Commercial WPC 5 Experimental SPC Experimental WPC
* Dry solid basis
Results
- fresh liquid 80% WPC was cloudy and opaque; - fresh liquid 80% SPC was clear.
80% WPC 80% SPC
52.46a
8.50b
Serum protein formed a foam while WPC did not Protein solubility was not significantly different between pH 3 and 7 for both WPC and SPC When heated at pH 6 and 7, SPC was less turbid at pH 7
Sensory Results
Primary difference between rehydrated experimental 80% SPC and WPC was higher flavor intensities in WPC (P <0.05) Flavor of both 80% SPC and WPC eed different e e (P < 0 0.05) 05) from o were commercial products (both pilot plant products p p more bland than commercial WPC)
Sensory profiles of rehydrated spray dried 80% WPC and SPC (pilot plant)
Fl Flavor intensity i i
5 4 3 2 1 0 cooked diacetyl aroma intensity cereal crdbrd
WPC80
SPC80
Sensory y Profiles of Commercial 80% WPCs (1 to 5) and Experimental WPC and SPC
Experimental WPC had higher concentrations of many y lipid p oxidation compounds p than experimental p SPC (P < 0.05) Commercial Cheddar WPC had higher concentrations of lipid oxidation products than experimental WPC (P < 0.05) Lower fat content of SPC expected to provide better flavor stability during dried product storage
Instrumental volatile profiles of commercial 80% WPCs (1 to 5) and experimental WPC and SPC
Outline
Background Production technologies and performance. Fl Flavor and d Functionality F ti lit Applications
Skim Milk
Casein Concentrate
Casein Concentrate
Protein Fortified Juices Protein Fortified Sports Beverages Protein P t i Fortified F tifi d Water W t
Application
Adult Nutritional Beverages Protein and Calcium Fortified Milk Shelf Stable Energy Drinks Nutritional Beverage for Diabetics Cheese Manufacture
There is a need to integrate healthy healthy, well wellbalanced products for improving strength and increasing endurance Facts
The W.H.O. recommends that a 150 lb person should consume a minimum of 31 grams of protein per day
What if we added 5 grams of milk serum protein per 240 g serving i to t 3% of f th the total non-milk beverages?
Segments
Carbonated Soft Drinks B ttl d Water Bottled W t Fruit Beverages Sport Drinks RTD Tea Energy Drinks
898.9
156.0
If we FORTIFY only 3% of annual nonnon dairy beverage production with milk serum proteins IF We can INCREASE milk protein consumption p by y 156 million pounds
THEN
A system for further processing MF permeate to make Milk Serum Protein I l t (MSPI) has Isolate h been b tested t t d and d steps t have been added to the process to eliminate undesirable flavors and aromas. Currently, MPSI products are being evaluated for protein fortification of shelfstable clear protein fortified fruit flavored beverages at the 5 and 10 grams protein per 240 mL serving serving.
The functionality of the by-product (which is a 95% serum protein reduced micellar casein i concentrate) t t )i is being b i evaluated l t d in i retorted shelf-stable nutritional beverage formulations. The SP removal efficiency of the MF process is being improved and our recent work has sustained MF flux of 80 to 90 L/m2/h of GP ceramic membranes for 13 h.
Acknowledgements
Dairy Management, Inc. New York State Milk Promotion Board Cornell: Maureen Chapman, Jessica M ll i Sean Mallozzi, S Schell, S h ll Karen K Wojciechowski, NCSU: Evan Miracle, Adam Croissant, Page Luck