Characterization of micellar casein concentrate prepared from goat milk.

Abstract

Casein (CN) Micelles are nano-capsules created by nature to deliver nutrients, such as Calcium, phosphate and protein, to the neonate. Variation in pH, presence of solvents, and level of different salts affects the stability & physicochemical properties of CN micelles. CN Micelles so harvested by microfiltration (MF) are known as Micellar Casein Concentrate (MCC). The average particle size of Goat Skim Milk (200 ± 3.61 nm) and that of Goat MCC (198.2 ± 4.2 nm) which indicates that the diameter of CN micelles remains unaltered during process of MF. The magnitude of Zeta Potential decreased towards the negative side from -19.2 mV in goat skim milk to -16.6 mV in goat MCC. The magnitude of zeta potential increased towards negative side during increase of pH. Sodium Hexa Meta Phosphate, Tri sodium citrate, Di sodium Hydrogen Phosphate and Sodium Di Hydrogen Phosphate had dissociating effect on CN micelles which followed the order SHMP>TSC>Na2HPO4>NaH2PO4. The effect of Alcohol strength varying from 10 to 80 caused disintegration as well as aggregation. These studies would be helpful in using MCC as protein source and as a functional ingredient in different food systems.