7. Casein, Caseinates, and Milk Protein Concentrates

  1. Ramesh C. Chandan PhD3 and
  2. Arun Kilara PhD4
  1. Mary Ann Augustin PhD1,
  2. Christine M. Oliver PhD1 and
  3. Yacine Hemar PhD2

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch7

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Ann Augustin, M., Oliver, C. M. and Hemar, Y. (2011) Casein, Caseinates, and Milk Protein Concentrates, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch7

Editor Information

  1. 3

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 4

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. 1

    CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia

  2. 2

    Food Physics, Chemistry Department, University of Auckland, Private Bag 92019, Auckland, New Zealand

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169

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Keywords:

  • casein, caseinates and milk protein concentrates;
  • milk proteins, valued ingredients - high nutritional value and physical functional properties, making them sought-after ingredients for foods;
  • caseins, being rheomorphic - high content of proline residues;
  • casein micelles, responsible - for technologically important physicochemical properties of traditional and new dairy products;
  • process for manufacture - of acid casein and rennet casein;
  • rennet-induced coagulation;
  • drying and dry-processing operations;
  • caseinate–manufacture and composition;
  • milk protein concentrates - concentrated forms of milk proteins, of caseins and whey proteins;
  • solubility and hydration of protein ingredients - pre-requisite for physical functional properties of milk proteins

Summary

This chapter contains sections titled:

  • Introduction

  • Chemistry of Caseins

  • Casein Products

  • Caseinates

  • Milk Protein Concentrates

  • Functional Properties and Applications

  • Solubility/Hydration

  • The Future

  • References