Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review

International Journal of Dairy Technology ◽

10.1111/1471-0307.12829 ◽

2021 ◽

Author(s):

Xiaofeng Xia ◽

John T Tobin ◽

Mark A Fenelon ◽

Paul L H Mcsweeney ◽

Jeremiah J Sheehan

Keyword(s):

Micellar Casein ◽

Production Composition

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INTERACTION OF MICELLAR CASEIN AND i -CARRAGEENAN: INFLUENCE OF HIGH PRESSURE

High Pressure Research ◽

10.1080/08957950304780 ◽

2003 ◽

Vol 23 (1-2) ◽

pp. 1-1

Author(s):

SOLEIMAN ABBASI

Keyword(s):

High Pressure ◽

Micellar Casein

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Spent coffee grounds influence on Pleurotus ostreatus production, composition, fatty acid profile, and lignocellulose biodegradation capacity

CyTA - Journal of Food ◽

10.1080/19476337.2020.1845243 ◽

2020 ◽

Vol 19 (1) ◽

pp. 11-20

Author(s):

Mohammed A. Alsanad ◽

Youssef N. Sassine ◽

Zeina El Sebaaly ◽

Sami Abou Fayssal

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Pleurotus Ostreatus ◽

Spent Coffee Grounds ◽

Coffee Grounds ◽

Lignocellulose Biodegradation ◽

Production Composition

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Gelation of ι-Carrageenan and Micellar Casein Mixtures under High Hydrostatic Pressure

Journal of Agricultural and Food Chemistry ◽

10.1021/jf034979u ◽

2004 ◽

Vol 52 (6) ◽

pp. 1705-1714 ◽

Cited By ~ 14

Author(s):

Soleiman Abbasi ◽

Eric Dickinson

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Micellar Casein

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Milk Production, Composition and Calf Gains of Angus, Charolais and Hereford Cows

Journal of Animal Science ◽

10.2527/jas1967.264804x ◽

1967 ◽

Vol 26 (4) ◽

pp. 804-809 ◽

Cited By ~ 44

Author(s):

A. A. Melton ◽

J. K. Riggs ◽

L. A. Nelson ◽

T. C. Cartwright

Keyword(s):

Milk Production ◽

Production Composition

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Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition

Colloids and Surfaces A Physicochemical and Engineering Aspects ◽

10.1016/j.colsurfa.2021.126470 ◽

2021 ◽

pp. 126470

Author(s):

Ai Sato ◽

Kentaro Matsumiya ◽

Wataru Kaneko ◽

Masanori Okazaki ◽

Yasuki Matsumura

Keyword(s):

High Pressure ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Foaming Properties ◽

High Pressure Homogenization ◽

Ultra High Pressure ◽

Micellar Casein

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Casein micelles: the colloid-chemical approach

Journal of Dairy Research ◽

10.1017/s0022029900017209 ◽

1979 ◽

Vol 46 (2) ◽

pp. 291-306 ◽

Cited By ~ 88

Author(s):

Theodoor A. J Payens

Keyword(s):

Rate Constants ◽

Dlvo Theory ◽

Lag Phase ◽

Rate Theory ◽

Casein Micelles ◽

Protective Colloid ◽

Colloidal Properties ◽

Micellar Casein ◽

Clot Structure ◽

Flocculation Rate

SUMMARYThe colloidal properties of micellar casein are reviewed. It is shown that the behaviour of intact micelles is much at variance with the predictions from the Schulze–Hardy rule, and that therefore their stability cannot be explained by the principles of the DLVO theory. Towards electrolyte, micelles behave as a protein rather than a lyophobic colloid.Casein is a strong protective colloid. In the micelle, however, it does not completely cover the inorganic constituent which remains sensitive to changes in the ionic environment.The rate theory of the enzyme-induced clotting of casein micelles is summarized. It is shown that the lag phase in the clotting is due to the second order of the coagulation reaction. Flocculation rate constants of micelles have been deduced from clotting times. Their relatively low values can be attributed to an orientational constraint. Practical consequences of the theory with respect to clot structure, gelation of sterilized products and cheese manufacture are discussed.

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