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Characterization of micellar casein concentrate prepared from goat milk.

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Title Characterization of micellar casein concentrate prepared from goat milk.
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Creator Hooda, A.; Mann, B.; Sharma, R.; Bajaj, R.; Sen, M.; Singh, S. and Ranvir, S.
 
Subject Micellar casein concentrate, microfiltration, colloidal calcium phosphate, casein micelles
 
Description Not Available
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.
Not Available
 
Date 2021-09-10T05:47:48Z
2021-09-10T05:47:48Z
2018-02-16
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/61949
 
Language English
 
Relation Not Available;
 
Publisher Not Available