TY - JOUR
T1 - Production, composition and preservation of micellar casein concentrate and its application in cheesemaking
T2 - A review
AU - Xia, Xiaofeng
AU - Tobin, John T.
AU - Fenelon, Mark A.
AU - Mcsweeney, Paul L.H.
AU - Sheehan, Jeremiah J.
N1 - Publisher Copyright:
© 2021 Society of Dairy Technology.
PY - 2022/2
Y1 - 2022/2
N2 - Removal of 40–95% of native serum proteins from skimmed milk may be achieved by microfiltration (MF) to generate micellar casein concentrate (MCC). The MCC may be used to prepare cheese milk of the target composition and resultant cheeses of the desired quality and functionality. Herein, factors affecting the composition of MCC, different methods to preserve MCC as well as the application of MF in tailoring the composition and quality of cheese milk and resultant cheeses are reviewed.
AB - Removal of 40–95% of native serum proteins from skimmed milk may be achieved by microfiltration (MF) to generate micellar casein concentrate (MCC). The MCC may be used to prepare cheese milk of the target composition and resultant cheeses of the desired quality and functionality. Herein, factors affecting the composition of MCC, different methods to preserve MCC as well as the application of MF in tailoring the composition and quality of cheese milk and resultant cheeses are reviewed.
UR - https://www.scopus.com/pages/publications/85121518272
U2 - 10.1111/1471-0307.12829
DO - 10.1111/1471-0307.12829
M3 - Review article
AN - SCOPUS:85121518272
SN - 1364-727X
VL - 75
SP - 46
EP - 58
JO - International Journal of Dairy Technology
JF - International Journal of Dairy Technology
IS - 1
ER -