Progress 10/01/07 to 09/30/08
Outputs
OUTPUTS: Microfiltration (MF) of skim milk was done using 0.1 micron ceramic membranes and spiral wound polymeric MF membranes. A study was conducted to produce 34% whey protein concentrate (WPC) from Cheddar cheese whey and from the same milk 34 serum protein concentrate (SPC) using MF to remove serum proteins directly from skim milk. The retentate is a 65% serum protein reduced 3X casein concentrate. The sensory and functional characteristics of the 34% WPC and 34% SPC made from the same batch of milk are being compared. Preliminary results indicate that the 34% SPC has better foaming functionality than the 34% WPC made from the same milk. The experiment was replicated 3 times. The functionality and sensory characteristics of the 65% serum protein reduced casein concentrate are also being evaluated. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Microfiltration allows physical separation of casein from milk serum proteins. This makes it technically feasible to produce milk based beverages with a range of casein to serum protein contents without using any chemical additives. The results of this research have the potential to increase the utilization of milk proteins in beverages. Increasing demand for milk components in foods will help grow the agricultural base in rural communities.
Publications
- Beliciu, C. M., J. Zulewska, M. Newbold, C. I. Moraru, and D. M. Barbano. 2008. Functional properties of 65% serum protein reduced micellar casein concentrates obtained by microfiltration. J. Dairy Sci. 91:E-Supplement 1:408.
- Zulewska, J. , M. W. Newbold, and D. M. Barbano. 2008. Performance comparison of ceramic and polymeric microfiltration (MF) membranes for separation of casein and serum protein (SP) from skim milk at 50C. J. Dairy Sci. 91:E-Supplement 1:502.
- Zulewska, J., D. M. Barbano, M. W. Newbold, M. A. Drake, E. A. Foegeding, and C. Moraru. 2008. Thirty-four percent whey (WPC) and serum protein (SPC) concentrate and 65% serum protein (SP) reduced micellar casein: production and composition. J. Dairy Sci. 91: E-Supplement 1: 407.
- Evans, J. P., P. J. Luck, E. A. Foegeding, J. Zulewska, D. M. Barbano, and M. A. Drake. 2008. Comparison of sensory and functional properties of 34% serum (SPC) and 34% whey protein concentrates (WPC). J. Dairy Sci. 91:E-Supplement 1:407.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Microfiltration (MF) of skim milk was done using 0.1 micron ceramic membranes and spiral wound polymeric MF membranes. A study was conducted to produce 34% whey protein concentrate (WPC) from Cheddar cheese whey and from the same milk 34 serum protein concentrate (SPC) using MF to remove serum proteins directly from skim milk. The retentate is a 65% serum protein reduced 3X casein concentrate. The sensory and functional characteristics of the 34% WPC and 34% SPC made from the same batch of milk are being compared. Preliminary results indicate that the 34% SPC has better foaming functionality than the 34% WPC made from the same milk. The experiment was replicated 3 times. The functionality and sensory characteristics of the 65% serum protein reduced casein concentrate are also being evaluated. Results will be reported to dairy food processing industry at a conference in March 2008.
PARTICIPANTS: Individuals: Mark Newbold, Justyna Zulewska, MaryAnne Drake, Allen Foegeding. Collaborators: MaryAnne Drake - North Carolina State University, Allen Foegeding - North Carlina State University, Carmen Moraru - Cornell University.
TARGET AUDIENCES: The target audiences are the dairy processing industry and microfiltration equipment manufacturers. Information will be published in peer review journals and presented at scientific conferences,industry trade conferences, and extension workshops.
Impacts
Microfiltration allows physical separation of casein from milk serum proteins. This makes it technically feasible to produce milk based beverages with a range of casein to serum protein contents without using any chemical additives. The results of this research have the potential to increase the utilization of milk proteins in beverages. Increasing demand for milk components in foods will help grow the agricultural base in rural communities.
Publications
- Barbano, D.M. 2006. The Last 100 Years of Milk Component Separation. J. Dairy Sci. 89: Supplement 1:141.
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Progress 01/01/06 to 12/31/06
Outputs
Microfiltration (MF) of skim milk was done using 0.1 micron ceramic membranes and spiral wound polymeric MF membranes. The transmission rate of serum proteins (SP) through the polymeric MF membranes was much lower than with ceramic membranes. A single pass at 3X concentration factor with ceramic membranes removes about 65 percent of the SP while a single 3X pass with polymeric membrane remove approximately 30 percent of the SP. The cost of the polymeric membranes is lower, the operational energy cost is lower but the efficiency of removing SP from skim milk is about half that of ceramic membranes. The useful life of ceramic membranes is much longer than polymeric membranes. Casein concentrates and milk SP concentrates produced by MF of skim milk have been evaluated as liquid ingredients for beverage fortification. Casein concentrates where 95 percent of the SP has been removed are very heat stable and have a better flavor after retorting than milk concentrates. Milk
serum protein isolates (MSPI) have excellent clarity and freeze thaw stability for use in a wide variety of beverage applications. The flavor of both protein concentrates is bland and therefore they function very well as beverage bases fortified with milk protein and calcium.
Impacts
Microfiltration allows physical separation of casein from milk serum proteins. This makes it technically feasible to produce milk based beverages with a range of casein to serum protein contents without using any chemical additives. The results of this research have the potential to increase the utilization of milk proteins in beverages. Increasing demand for milk components in foods will help grow the agricultural base in rural communities.
Publications
- Nelson, B.K. and D.M. Barbano. 2005. A Microfiltration Process to Maximize Removal of Serum Proteins From Skim Milk. J. Dairy Sci. 88: 1891-1900.
- Nelson, B.K. and D.M. Barbano 2005. Yield and aging of Cheddar Cheese Manufactured from Milk with Different Milk Serum Protein Contents. J. Dairy Sci. 88:4183-4194.
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Progress 01/01/04 to 12/31/04
Outputs
Microfiltration (MF) of skim milk using 0.1 micron ceramic membranes produced a permeate that contained milk serum proteins (beta-lactoglobulin and alpha-lactalbumin), lactose, and soluble minerals. The concentration of true protein in the MF permeate was approximately 0.5 pct. The MF permeate was concentrated using ultrafiltration (UF) to form a liquid containing about 11 pct serum protein concentrate (SPC). The liquid is clear with an amber color. The calcium content is about the same as milk. This SPC has been further processed (provisional patent filed) to stabilize the proteins and prototype protein and calcium fortified, carbonated and noncarbonated beverages have been produced. The products are clear. Research in the past year has developed a 3 stage process that removes 95 pct of the serum proteins from skim milk to produce a native casein concentrate with a normal background concentration of lactose, soluble calcium, and NPN and an SPC containing greater than
60 pct of its solids as protein. Further removal of lactose by diafiltration will be done.
Impacts
Microfiltration allows physical separation of casein from milk serum proteins. This makes it technically feasible to produce milk based beverages with a range of casein to serum protein contents without using any chemical additives. The results of this research have the potential to increase the utilization of milk proteins in beverages. Increasing demand for milk components in foods will help grow the agricultural base in rural communities.
Publications
- Nelson, B. K., and D. M. Barbano. 2004. Proteolysis and yield of cheddar cheese manufactured from milks with different serum protein contents. J. Dairy Sci. 87:Supplement 1:286.
- Nelson, B. K., and D. M. Barbano. 2004. A microfiltration (MF) process to maximize the removal of serum proteins from skim milk prior to cheese making. J. Dairy Sci. 87:Supplement 1:418.
- Barbano, D. M. 2004. Milk protein products - What are they and what role do they play in lactose reduced (low carb) foods? Page 17-19 in Connecting: Lewis County. Publication of Cornell Cooperative Extension of Lewis County, NY.
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Progress 01/01/03 to 12/31/03
Outputs
Microfiltration (MF)of skim milk using 0.1 micron ceramic membranes produced a permeate that contained milk serum proteins (beta-lactoglobulin and alpha-lactalbumin), lactose, and soluble minerals. The concentration of true protein in the MF permeate was approximately 0.5 percent. The MF permeate was concentrated using ultrafiltration (UF)to form a liquid containing about 11 percent protein. The liquid is clear with an amber color. The calcium content is about the same as milk. This concentrate has been further processed to stabilize the proteins and a prototype protein and calcium fortified soft drink (cola) has been produced. The product is clear. Research is continuing to develop a processing approach for high efficiency removal of serum proteins from skim milk using MF.
Impacts
Microfiltration allows physical separation of casein from milk serum proteins. This makes it technically feasible to produce milk based beverages with a range of casein to serum protein ratios without using any chemical additives. The results of this research have the potential to increase the utilization of milk proteins in beverages. Increasing demand for milk components in foods will help grow the agricultural base in rural communities.
Publications
- No publications reported this period
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Progress 01/01/02 to 12/31/02
Outputs
Combinations of microfiltration (MF) retentate of skim milk, UF retentate and permeate from MF permeate, cream, and lactose monohydrate were used to produce a matrix of 20 milk samples. The samples had five levels of casein as a percentage of true protein of about 0, 25, 50, 75, and 80 percent and four levels of true protein of 3.0, 3.76, 4.34, and 5.0 percent with constant lactose percentage of 5%. The experiment was replicated twice and repeated for both 1 and 2 percent fat content. Hunter color measurements, relative viscosity, fat globule size distribution were measured and a quantitative descriptive analysis were done on all the samples. Overall, casein as a percentage of true protein had stronger effects than level of true protein on Hunter L, a, b values, relative viscosity and fat globule size. As casein as a percentage of true protein increased, the milks became more white (higher L value), less green (lower negative a value) and less yellow (lower b value).
Relative viscosity increased and d(0.9) generally decreased with increasing casein as a percentage of true protein. Panelists perceived milks with increasing casein as a percentage of true protein as more white, more opaque and less yellow. Differences in flavor or aroma were not detected as easily as changes in the appearance. Panelists were able to detect increased throat cling and mouthcoating with increased casein as a percentage of true protein in 2 percent milks, even when differences in appearance among milks were masked.
Impacts
Microfiltration allows physical separation of casein from milk serum proteins. This makes it technically feasible to produce milk based beverages with a range of casein to serum protein ratios without using any chemical additives. The results of this research have the potential to increase the utilization of milk proteins in beverages. Increasing demand for milk components in foods will help grow the agricultural base in rural communities.
Publications
- Misawa, N. 2002. Influence of Casein as a Percentage of True Protein and Protein Level on Color, Texture, and Flavor of 1 and 2 Percent Milk. MS Thesis. Cornell University, Ithaca, NY.
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Progress 01/01/01 to 12/31/01
Outputs
Experiments have been conducted to determine the color viscosity, chemical composition, and sensory properties of milks at four different levels of true protein that contain ratios of casein to milk serum proteins of 80/20, 65/35, 50/50, 35/65, and 20/80, with constant background of lactose. This matrix of samples was produced with a background of 1% and in a second trial with a background of 2% fat. The color, viscosity, particle size distribution of the milk fat, and sensory properties were determined. Currently, we are analyzing the data from this trial.
Impacts
Microfiltration allows physical separation of casein from milk serum proteins. This makes it technically feasible to produce milk based beverages with a range of casein to serum protein ratios without using any chemical additives. The results of this research have the potential to increase the utilization of milk proteins in beverages. Increasing demand for milk components in foods will help grow the agricultural base in rural communities.
Publications
- No publications reported this period
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Progress 01/01/00 to 12/31/00
Outputs
Experiments have been completed to determine the color viscosity, chemical composition, and sensory properties of milks at 3.3, 2.0, 1.0, and 0.1% fat that contain ratios of casein to milk serum proteins of 80/20, 65/35, 50/50, 35/65, and 20/80, given a constant true protein and lactose content in all milk samples. The decrease in whiteness is easily detected by eye in skim milk but it is not detectable when milk contains 3.3% fat. The relative viscosity of the milk decrease with decreasing protein ratio. Sensory panelists described the 3.3% fat milk with low casein to serum protein ratio as having less "throat cling" which provided a more desirable sensory characteristic than standard milk.
Impacts
Microfiltration allows physical separation of casein from milk serum proteins. This makes it technically feasible to produce milk based beverages with a range of casein to serum protein ratios without using any chemical additives. The results of this research have the potential to increase the utilization of milk proteins in beverages. Increasing demand for milk components in foods will help grow the agricultural base in rural communities.
Publications
- Barbano, D.M., M.A. Rudan, and Y. Ma. 2000. Sensory characteristics of milks with different casein to serum protein ratios. J. Dairy Sci. 83:Suppl. 1:89. (Abst)
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Progress 01/01/99 to 12/31/99
Outputs
Experiments have been completed to determine the color viscosity, chemical composition, and sensory properties of milks at 3.3, 2.0, 1.0, and 0.1% fat that contain ratios of casein to milk serum proteins of 80/20, 65/35, 50/50, 35/65, and 20/80, given a constant true protein and lactose content in all milk samples. As the casein to serum protein ratio decreases, the relative viscosity of the milk decreases at all fat levels and a difference in mouth feel is also detectable, the whiteness of the milk decreases. The decrease in whiteness is easily detected by eye in skim milk but it is not detectable when milk contains 3.3% fat.
Impacts
Microfiltration allows physical separation of casein from milk serum proteins. This makes it technically feasible to produce milk based beverages with a range of casein to serum protein ratios without using any chemical additives. The results of this research have the potential to increase the utilization of milk proteins in beverages. Increasing demand for milk components in foods will help grow the agricultural base in rural communities.
Publications
- Rudan, M.A., and D.M. Barbano. 1999. Influence of casein as a percentage of true protein on the properties of milk. J. Dairy Sci. 82:Suppl. 1:4. (Abst)
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Progress 01/01/98 to 12/31/98
Outputs
Experiments have been completed to determine the color, viscosity, and chemical composition of milks at 3.3, 2.0, 1.0, and 0.1% fat that contain ratio's of casein to milk serum proteins of 80/20, 65/35, 50/50, 35/65, and 20/80, at each fat leve, given a constant true protein and lactose content in all milk samples. Further work on the sensory characteristics of these beverages is being conducted.
Impacts
(N/A)
Publications
- No publications reported this period
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