Milk protein concentrates (MPCs) powders are being used as an ingredient in several food formulations. Due to higher calcium and casein contents, buffalo milk poses numerous challenges for production of MPC powders. The study was envisaged to produce and characterize MPC60 from buffalo milk for its physicochemical, reconstitution and functional properties; morphological and rheological behaviour. Ultrafiltration (UF) significantly increased (p < .05) total solids (TS), protein, ash, fat and calcium contents in 2.3 × UF retentate having 0.6 protein to TS ratio, but significantly decreased (p < .05) its pH value than skim milk. Wettability, dispersibility, flowability, solubility, water and oil binding capacity, foam capacity and stability, heat coagulation time, emulsification activity index and viscosity values of produced BM-MPC60 were 91.40 ± 0.87s, 62.91 ± 0.17%, 37.35 ± 1.10°, 67.13 ± 0.50%, 5.49 ± 0.05 and 5.18 ± 0.05 g/g of protein, 39.81 ± 0.22 and 19.51 ± 1.40%, >90 min, 1.65 ± 0.01 m2/g and 20.30 ± 0.05 mPas, respectively. Specific surface area (m2/kg), particle size distribution (d10, d50, d90), Sauter (D32) and De Broukere (D43) mean values (μm) of manufactured BM-MPC60 were 163.5 ± 1.63, 19.04 ± 0.83, 74.34 ± 0.71, 164.81 ± 0.94, 36.69 ± 1.19 and 84.43 ± 0.91, respectively. Scanning electron micrograph revealed the presence of aggregates of variable size particles. Herschel-Bulkley model best explained rheological behaviour of product.
LWT - Food Science and Technology – Elsevier
Published: May 1, 2018
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