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Manufacture of designer milk powder for recombined cheeses.

S. Sen




Manufacture of designer milk powder for recombined cheeses.
S. Sen*1, S. Govindasamy-Lucey2, J. J. Jaeggi2, M. E. Johnson2, J. A. Lucey1,2, M. Molitor2. 1University of Wisconsin-Madison Madison, WI, 2Wisconsin Center for Dairy Research Madison, WI.

Our ultimate goal is to minimize whey drainage in cheesemaking by boosting total protein content in rehydrated milk. Commercial milk protein powders pose 2 major challenges in preparing high protein recombined milk — poor solubility at high protein and slower cheese ripening in semi-hard cheeses due to significant amount of whey proteins. Thus, we made a whey-protein depleted designer powder (WDSCC) with higher lactose and lower calcium (Ca) to aid powder hydration and solubility and compared with 7 commercial powders (MPC 80, MPC 85, MPI 85, MPI 85 Low Lactose, MPI 90 and 2 micellar casein powders) in terms of composition, solubility and rennet coagulation properties. All experiments were replicated (n = 3) and multiple comparison (α = 0.05, Duncan test) were used for statistical analyses. The WDSCC powder was made by microfiltration/diafiltration (MF/DF) of pasteurized skim milk at 24�C. The MF retentate (casein, CN) was acidified and ultrafiltered/diafiltered (UF/DF) at pH 5.5 to get CN with reduced colloidal Ca phosphate. The UF permeate was nanofiltered (NF) to retain whey proteins and permeate lactose and monovalent minerals. Edible-grade lactose, NF permeate and, calcium-depleted CN were blended together, and spray dried to obtain the designer powder - soluble casein concentrate. The WDSCC powder manufacture was replicated twice. WDSCCs have CN: true protein ratio of 0.95 as compared with 0.86—0.92 in commercial powders. WDSCC contained higher lactose (24% versus 2—6%, P < 0.05) and lower total Ca/g protein (15mg versus 21—25mg, P < 0.05) than commercial high-CN powders. Powders were rehydrated to 7.5, 10 and 12.5% total protein using a magnetic stirrer at 800 rpm for 1 h. Solubility and rennet coagulation (using small amplitude oscillatory rheology) were measured at each protein content. Rehydration at 20�C for 10% protein, resulted in commercial powders having lower solubility (average ~60%) than WDSCCs (83—91%) (P < 0.05). As protein concentration was increased, all commercial powders immediately gelled during rehydration but, WDSCCs were easily rehydrated to 12.5% and 15% protein. As WDSCCs were Ca-depleted, no rennet gels formed at ≤ 12.5% protein without adding Ca. 15% WDSCC coagulated regardless of Ca addition. At higher protein, WDSCCs have superior solubility, hydration and rennet coagulation than commercial powders but it has higher lactose content. In future studies, we will evaluate the potential of WDSCC powder in preparing high protein recombined milk for wheyless cheesemaking.


Biography: I am pursuing an MS in Food Science from UW-Madison. I am from New Delhi, India and have lived in Germany, Brunei, India and Austria. I love to learn about different cultures because I went to high school with people from over 90 different nationalities. I have a major in Chemistry and minor in Biotechnology from Shiv Nadar University in India. Whenever I am not working in the lab, I like to play the piano, paint, travel and listen to music.