Manufacture of Milk and Whey products: Caseins, Caseinates and Micellar Casein

Norbert Raak, Milena Corredig

Research output: Contribution to book/anthology/report/proceedingEncyclopedia entryResearchpeer-review

Abstract

Caseins, caseinates and micellar caseins are widely used as ingredients in many food and non-food applications. Separation of caseins from the remaining milk constituents (mainly whey proteins, lactose, minerals) can be achieved by selective precipitation using acid or rennet, or by applying membrane filtration techniques. With membrane filtration, the original structure of the casein micelles can be maintained to a large extent. In recent years, the fractionation of the major casein types (i.e., αs-, β- and κ-casein), as well as the targeted modulation of the techno-functional and digestive properties of casein ingredients, have been the targets of increasing interest.
Original languageEnglish
Title of host publicationEncyclopedia of Dairy Sciences
Number of pages10
PublisherAcademic Press
Publication date2022
Edition3
Pages8-17
ISBN (Print)978-0-08-100596-5
DOIs
Publication statusPublished - 2022
SeriesReference Module in Food Science

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