Abstract

The modern food industry sees raw milk as a source of functional ingredients. Technologies of protein ingredients have a great scientific and practical importance because membrane fractionation methods preserve the native structure and properties of protein components. The resulting proteins have good fat profile, moisture retention, and emulsification characteristics, as well as perform some useful technological functions in food systems. They have no status of food additives and can be applied in various branches of food production. Unfortunately, the Russian food industry has no such technologies of its own. This article introduces some technological recommendations for the p roduction of domestic micellar casein concentrate.
The research involved skim milk, commercial micellar casein concentrates from various manufacturers, curd samples with 9.0% of fat in dry matter, and Rossiysky cheese produced according to traditional formulation and technology. The experiment relied on standard research methods of physical and chemical analysis to establish the chemical composition of the samples, e.g., fractional composition of skim milk proteins, grain-size distribution, amino acid profile, etc.
The study involved a comparative analysis of the chemical composition, as well as functional and technological properties of commercial micellar casein concentrates from various manufacturers. A set of experiments made it possible to define the thermal effect on raw material and to predict the prospects for usage of the new technology. Samples with a high ratio of casein:whey proteins and a moderately high heat treatment increased the curd and cheese yield by 10–12% in comparison with the traditional formulation. Samples with the maximal concentration of undenatured milk-serum protein nitrogen increased the yield of protein dairy products by 2–3% in comparison with other samples of micellar casein concentrates. The ratio of casein:whey proteins was 80:20 in skim milk obtained at PJSC Dairy “Voronezhsky”. The optimal pore diameter was ≥ 15 nm. As for the microbiological properties, QMA&OAMO was 6×10⁴ CFU/dm³, and no pathogenic microorganisms were detected.
Therefore, low-temperature pasteurization proved feasible at ≤ 76 ± 2°C and 10–15 s of hold time. The micellar casein concentrate added certain functional and technological properties to the finished product, depending on the specific application scope.
The new technology will enable the domestic food industry to ov ercome the existing import dependence.

Keywords

Micellar casein, protein ingredients, processing, skim milk, fractionation process, whey proteins

REFERENCES

1. Prosekov AYu, Ivanova SA. Food security: The challenge of the present. Geoforum. 2018;91:73–77. https://doi.org/10.1016/j.geoforum.2018.02.030
2. Volodin DN, Gridin AS, Evdokimov IA. Prospects of the production of dry protein ingredients based on the milk raw materials. Dairy Industry. 2020;(1):29–30. (In Russ.).
3. Królczyk JB, Dawidziuk T, Janiszewska-Turak E, Sołowiej B. Use of whey and whey preparations in the food industry – A review. Polish Journal of Food and Nutrition Sciences. 2016;66(3):157–165. https://doi.org/10.1515/pjfns-2015-0052
4. Meena GS, Singh AK, Panjagari NR, Arora S. Milk protein concentrates: Opportunities and challenges. Journal of Food Science and Technology. 2017;54(10):3010–3024. https://doi.org/10.1007/s13197-017-2796-0
5. Gmoshinskiy IV, Zilova IS, Zorin SN, Demkina EYu. Membrane technologies – an innovative method of protein biological value increasing in young children feeding. Current Pediatrics. 2012;11(3):57–64. (In Russ.). https://doi.org/10.15690/vsp.v11i3.297
6. Halavach TN, Kurchenko VP, Zhygankov VG, Evdokimov IA. Determination of physicochemical, immunochemical and antioxidant properties, toxicological and hygienic assessment of whey protein concentrate and its hydrolysate. Foods and Raw Materials. 2015;3(2):105–114. https://doi.org/10.12737/13127
7. Carter BG, Cheng N, Kapoor R, Meletharayil GH, Drake MA. Invited review: Microfiltration-derived casein and whey proteins from milk. Journal of Dairy Science. 2021;104(3):2465–2479. https://doi.org/10.3168/jds.2020-18811
8. Lyalin VA, Mikheev MS. Membrane technologies and equipment in the dairy industry. Milk Processing. 2020;254(12):28–31. (In Russ.).
9. Korotkiy IA, Plotnikov IB, Mazeeva IA. Current trends in whey processing. Food Processing: Techniques and Technology. 2019;49(2):227–234. (In Russ.). https://doi.org/10.21603/2074-9414-2019-2-227-234
10. Kumar P, Sharma N, Ranjan R, Kumar S, Bhat ZF, Jeong DK. Perspective of membrane technology in dairy industry: A review. Asian-Australasian Journal of Animal Science. 2013;26(9):1347–1358. https://doi.org/10.5713/ajas.2013.13082
11. Chelnokov VV, Mikhailov AV, Zabolotnaya E. The relevance of industrial use of membrane technology in the Russian Federation. Advances in Chemistry and Chemical Technology. 2020;34(6):69–71. (In Russ.).
12. Ahmad T, Aadil RM, Ahmed H, Rahman U, Soares BCV, Souza SLQ, et al. Treatment and utilization of dairy industrial waste: A review. Trends in Food Science and Technology. 2019;88:361–372. https://doi.org/10.1016/j.tifs.2019.04.003
13. Smirnova IA, Gutov NYu, Lukin AA. Research of composition of milk protein concentrates. Food Processing: Techniques and Technology. 2018;48(1):85–90 (In Russ.). https://doi.org/10.21603/2074-9414-2018-1-85-90
14. Verruck S, Sartor S, Marenda FB, Barros ELS, Camelo-Silva C, Canella MHM, et al. Influence of heat treatment and microfiltration on the milk proteins properties. Advances in Food Technology and Nutritional Sciences. 2019;5(2):54–66. http://doi.org/10.17140/AFTNSOJ-5-157
15. Kruchinin AG, Illarionova EE, Bigaeva AV, Turovskaya SN. The role of dry milk technological properties in forming the quality of food systems. Bulletin of KSAU. 2020;161(8):166–173. (In Russ.). https://doi.org/10.36718/1819-4036-2020-8-166-173
16. Galstyan AG, Petrov AN, Illarionova EE, Semipyatniy VK, Turovskaya SN, Ryabova AE, et al. Effects of critical fluctuations of storage temperature on the quality of dry dairy product. Journal of Dairy Science. 2019;102(12):10779–10789. https://doi.org/10.3168/jds.2019-17229
17. Radaeva IA, Illarionova EE, Turovskaya SN, Ryabova AE, Galstyan AG. Principles of domestic dry milk quality assurance. Food Industry. 2019;(9):54–57. (In Russ.). https://doi.org/10.24411/0235-2486-2019-10145
18. Felix da Silva D, Ahrné L, Ipsen R, Hougaard AB. Casein-based powders: Characteristics and rehydration properties. Comprehensive Reviews in Food Science and Food Safety. 2018;17(1)240–254. https://doi.org/10.1111/1541-4337.12319
19. Wu S, Cronin K, Fitzpatrick J, Miao S. Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Critical Reviews in Food Science and Nutrition. 2022;62(24):6664–6681. https://doi.org/10.1080/10408398.2021.1904203
20. Kruchinin AG, Turovskaya SN, Illarionova EE, Bigaeva AV. Evaluation of the effect of κ-casein gene polymorphism in milk powder on the technological properties of acid-induced milk gels. Food Processing: Techniques and Technology. 2021;51(1):53–66. (In Russ.). https://doi.org/10.21603/2074-9414-2021-1-53-66
21. Batista MA, Campos NCA, Silvestre MPC. Whey and protein derivatives: Applications in food products development, technological properties and functional effects on child health. Cogent Food and Agriculture. 2018;4(1). https://doi.org/10.1080/23311932.2018.1509687
22. Ji J, Fitzpatrick J, Cronin K, Maguire P, Zhang H, Miao S. Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility. Food Hydrocolloids. 2016;58:194–203. https://doi.org/10.1016/j.foodhyd.2016.02.030
23. Tyopel A. Chemistry and physics of milk. St. Petersburg: Professiya; 2012. 831 p. (In Russ.).