Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence

References

• Agarwal, S., R. L. W. Beausire, S. Patel, and H. Patel. 2015. Innovative uses of milk protein concentrates in product development. Journal of Food Science 80 (S1):A23–9. doi: 10.1111/1750-3841.12807.
   PubMed Web of Science ®Google Scholar
• Ahmad, S., I. Gaucher, F. Rousseau, E. Beaucher, M. Piot, J. F. Grongnet, and F. Gaucheron. 2008. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk. Food Chemistry 106 (1):11–7. doi: 10.1016/j.foodchem.2007.04.021.
   Web of Science ®Google Scholar
• Anandharamakrishnan, C., C. D. Rielly, and A. G. F. Stapley. 2008. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. LWT - Food Science and Technology 41 (2):270–7. doi: 10.1016/j.lwt.2007.03.004.
   Web of Science ®Google Scholar
• Anema, S. G., D. N. Pinder, R. J. Hunter, and Y. Hemar. 2006. Effects of storage temperature on the solubility of milk protein concentrate (MPC85). Food Hydrocolloids 20 (2-3):386–93. doi: 10.1016/j.foodhyd.2005.03.015.
   Web of Science ®Google Scholar
• Arunkumar, A., and M. Etzel. 2018. Milk protein concentration using negatively charged ultrafiltration membranes. Foods 7 (9):134. doi: 10.3390/foods7090134.
   Web of Science ®Google Scholar
• Augustin, M., C. M. Oliver, and Y. Hemar. 2011. Casein, caseinates, and milk protein concentrates. In Dairy ingredients for food processing, 161–78. Hoboken, NJ: Blackwell Publishing Ltd. ISBN: 978-0-813-81746-0.
   Google Scholar
• Augustin, M. A., P. Sanguansri, R. Williams, and H. Andrews. 2012. High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders. Journal of Dairy Research 79 (4):459–68. doi: 10.1017/S0022029912000489.
   PubMed Web of Science ®Google Scholar
• Babu, K. S., K. Siliveru, J. K. Amamcharla, P. V. Vadlani, and R. P. K. Ambrose. 2018. Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders. Journal of Dairy Science 101 (8):7013–26. doi: 10.3168/jds.2018-14405.
   PubMed Web of Science ®Google Scholar
• Banach, J. C., Z. Lin, and B. P. Lamsal. 2013. Enzymatic modification of milk protein concentrate and characterization of resulting functional properties. LWT - Food Science and Technology 54 (2):397–403. doi: 10.1016/j.lwt.2013.06.023.
   Web of Science ®Google Scholar
• Belletti, N., M. Gatti, B. Bottari, E. Neviani, G. Tabanelli, F. Gardini. 2009. The size of native milk fat globules affects physico-chemical and sensory properties. Journal of Food Protection 72 (10):2162–9. doi: 10.1051/lait.
   Google Scholar
• Bansal, N., T. Truong, and B. Bhandari. 2017. Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage. Dairy Science & Technology 96 (6):861–72. doi: 10.1007/s13594-016-0307-0.
   Web of Science ®Google Scholar
• Bhaskar, G. V., H. Singh, and N. D. Blazey. 2002. Milk protein products and processes. US Patent. 7,157,108 B2.
   Google Scholar
• Bienvenue, A., R. Jiménez-Flores, and H. Singh. 2003. Rheological properties of concentrated skim milk: Influence of heat treatment and genetic variants on the changes in viscosity during storage. Journal of Agricultural and Food Chemistry 51 (22):6488–94. doi: 10.1021/jf034050+.
   PubMed Web of Science ®Google Scholar
• Birchal, V. S., M. L. Passos, G. R. S. Wildhagen, and A. S. Mujumdar. 2005. Effect of spray-dryer operating variables on the whole milk powder quality. Drying Technology 23 (3):611–36. doi: 10.1081/DRT-200054153.
   Web of Science ®Google Scholar
• Bucci, A. J., D. L. Van Hekken, M. H. Tunick, J. A. Renye, and P. M. Tomasula. 2018. The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk. Journal of Dairy Science 101 (8):6990–7001. doi: 10.3168/jds.2017-13907.
   PubMed Web of Science ®Google Scholar
• Cadesky, L., M. Walkling-Ribeiro, K. T. Kriner, M. V. Karwe, and C. I. Moraru. 2017. Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates. Journal of Dairy Science 100 (9):7055–70. doi: 10.3168/jds.2016-12072.
   PubMed Web of Science ®Google Scholar
• Boiani, M., M. Fenelon, R. FitzGerald, and P. M. Kelly. 2018. Use of 31P NMR and FTIR to investigate key milk mineral equilibria and their interactions with micellar casein during heat treatment. International Dairy Journal 81:12–8. doi: 10.1016/j.idairyj.2018.01.011.
   Web of Science ®Google Scholar
• Cao, J., W. Zhang, S. Wu, C. Liu, Y. Li, H. Li, and L. Zhang. 2014. Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate. Journal of Dairy Science 98 (1):100–5. doi: 10.3168/jds.2014-8619.
   PubMed Web of Science ®Google Scholar
• Cao, J., G. Wang, S. Wu, W. Zhang, C. Liu, H. Li, Y. Li, and L. Zhang. 2016. Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates. Dairy Science & Technology 96 (1):107–21. doi: 10.1007/s13594-015-0244-3.
   Web of Science ®Google Scholar
• Carr, A., G. V. F. Bbhaskar, and S. Ram. 2005. Monovalent salt enhances solubility of milk protein concentrate, European Patent. 1 553 843 B1.
   Google Scholar
• Cenini, V. L., L. Gallagher, G. McKerr, N. A. McCarthy, D. J. McSweeney, M. A. E. Auty, and B. M. G. O’Hagan. 2020. A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope. Food Hydrocolloids 108:105881–92. doi: 10.1016/j.foodhyd.2020.105881.
   Web of Science ®Google Scholar
• Chamberland, J., A. Bouyer, S. Benoit, C. Provault, A. Amelie Berube, A. Doyen, and Y. Pouliot. 2020. Efficiency assessment of water reclamation processes in milk protein concentrate manufacturing plants: A predictive analysis. Journal of Food Engineering 272:109811–9. doi: 10.1016/j.jfoodeng.2019.109811.
   Web of Science ®Google Scholar
• Chen, L., Y. Li, J. Han, D. Yuan, Z. Lu, and L. Zhang. 2018. Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture. International Dairy Journal 78:65–72. doi: 10.1016/j.idairyj.2017.10.001.
   Web of Science ®Google Scholar
• Chew, J. H., W. Liu, N. Fu, T. Gengenbach, X. D. Chen, and C. Selomulya. 2014. Exploring the drying behaviour and particle formation of high solids milk protein concentrate. Journal of Food Engineering 143:186–94. doi: 10.1016/j.jfoodeng.2014.07.004.
   Web of Science ®Google Scholar
• Corredig, M., P. K. Nair, Y. Li, H. Eshpari, and Z. Zhao. 2019. Invited review: Understanding the behavior of caseins in milk concentrates. Journal of Dairy Science 102 (6):4772–82. doi: 10.3168/jds.2018-15943.
   PubMed Web of Science ®Google Scholar
• Crowley, S. V., B. Desautel, I. Gazi, A. L. Kelly, T. Huppertz, and J. A. O’Mahony. 2015. Rehydration characteristics of milk protein concentrate powders. Journal of Food Engineering 149:105–13. doi: 10.1016/j.jfoodeng.2014.09.033.
   Web of Science ®Google Scholar
• Crowley, S. V., I. Gazi, A. L. Kelly, T. Huppertz, and J. A. O’Mahony. 2014. Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders. Journal of Food Engineering 135:31–8. doi: 10.1016/j.jfoodeng.2014.03.005.
   Web of Science ®Google Scholar
• Crowley, S. V., M. Boudin, B. Chen, I. Gazi, T. Huppertz, A. L. Kelly, and J. A. O’Mahony. 2015. Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions. International Dairy Journal 50:45–9. doi: 10.1016/j.idairyj.2015.05.009.
   Web of Science ®Google Scholar
• Crowley, S. V., M. Megemont, I. Gazi, A. L. Kelly, T. Huppertz, and J. A. O’Mahony. 2014. Heat stability of reconstituted milk protein concentrate powders. International Dairy Journal 37 (2):104–10. doi: 10.1016/j.idairyj.2014.03.005.
   Web of Science ®Google Scholar
• DeCastro, M., and W. J. Harper. 2001. Effect of drying on characteristics of 70% milk protein concentrate. Milchwissenschaft 56 (5):269–72.
   Google Scholar
• Deeth, H. C., and M. J. Lewis. 2015. Practical consequences of calcium addition to and removal from milk and milk products. International Journal of Dairy Technology 68 (1):1–10. doi: 10.1111/1471-0307.12188.
   Web of Science ®Google Scholar
• Deshpande, V. K., and M. K. Walsh. 2018. Effect of sonication on the viscosity of reconstituted skim milk powder and milk protein concentrate as influenced by solids concentration, temperature and sonication. International Dairy Journal 78:122–9. doi: 10.1016/j.idairyj.2017.11.005.
   Web of Science ®Google Scholar
• Drake, M. A., R. E. Miracle, and J. M. Wright. 2014. Sensory properties of dairy proteins. Milk Proteins, 2nd edition From Expression to Food. p. 429–48. doi: 10.1016/B978-0-12-374039-7.00015-5.
   Google Scholar
• Dybing, S. T., G. V. Bhaskar, P. Danlop, A. M. Fyerman, and M. J. Whitton. 2007. Modified milk protein concentrates and their use in making gels and dairy products. US Patent Number 7,192,619 B2.
   Google Scholar
• Enríquez-Fernández, B. E., C. R. Camarillo-Rojas, and J. F. Vélez-Ruiz. 2013. Physical properties of concentrated milk and its influence on powder milk characteristics and spray dryer design parameters. Journal of Food Process Engineering 36 (1):87–94. doi: 10.1111/j.1745-4530.2011.00656.x.
   Web of Science ®Google Scholar
• Eshpari, H., P. S. Tong, and M. Corredig. 2014. Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk. Journal of Dairy Science 97 (12):7394–401. doi: 10.3168/jds.2014-8609.
   PubMed Web of Science ®Google Scholar
• Eshpari, H., R. Jimenez-Flores, P. S. Tong, and M. Corredig. 2015. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates. Journal of Dairy Science 98 (12):8454–63. doi: 10.3168/jds.2015-9856.
   PubMed Web of Science ®Google Scholar
• Eshpari, H., R. Jimenez-Flores, P. S. Tong, and M. Corredig. 2017. Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration. Food Research International 102:409–18. doi: 10.1016/j.foodres.2017.07.058.
   PubMed Web of Science ®Google Scholar
• Ezeh, V. N., and M. J. Lewis. 2011. Milk reversibility following reduction and restoration of pH. International Journal of Dairy Technology 64 (2):179–87. doi: 10.1111/j.1471-0307.2010.00649.x.
   Web of Science ®Google Scholar
• Fan, F.,. M. Liu, P. Shi, X. Xu, W. Lu, Z. Wang, and M. Du. 2018. Protein cross-linking and the Maillard reaction decrease the solubility of milk protein concentrates. Food Science & Nutrition 6:1196–203. doi: 10.1002/fsn3.657.
   PubMed Web of Science ®Google Scholar
• Fang, Y., C. Selomulya, and X. D. Chen. 2010. Characterization of milk protein concentrate solubility using focused beam reflectance measurement. Dairy Science & Technology 90 (2-3):253–70. doi: 10.1051/dst/2009050.
   Web of Science ®Google Scholar
• Fang, Y., C. Selomulya, S. Ainsworth, M. Palmer, and X. D. Chen. 2011. On quantifying the dissolution behaviour of milk protein concentrate. Food Hydrocolloids 25 (3):503–10. doi: 10.1016/j.foodhyd.2010.07.030.
   Web of Science ®Google Scholar
• Fang, Y., S. Rogers, C. Selomulya, and X. D. Chen. 2012. Functionality of milk protein concentrate: Effect of spray drying temperature. Biochemical Engineering Journal 62:101–5. doi: 10.1016/j.bej.2011.05.007.
   Web of Science ®Google Scholar
• Forny, L., A. Marabi, and S. Palzer. 2011. Wetting, disintegration and dissolution of agglomerated water soluble powders. Powder Technology 206 (1–2):72–8. doi: 10.1016/j.powtec.2010.07.022.
   Web of Science ®Google Scholar
• Foster, S. J., R. J. Baer, and V. V. Mistry. 1990. Cheddar cheese manufactured from condensed milk. Journal of Dairy Science 73 (8):1980–7. doi: 10.3168/jds.S0022-0302(90)78876-5.
   Web of Science ®Google Scholar
• Fyfe, K. N., O. Kravchuk, T. Le, H. C. Deeth, A. V. Nguyen, and B. Bhandari. 2011. Storage induced changes to high protein powders: Influence on surface properties and solubility. Journal of the Science of Food and Agriculture 91 (14):2566–75. doi: 10.1002/jsfa.4461.
   PubMed Web of Science ®Google Scholar
• Gandhi, G.,. J. K. Amamcharla, and D. Boyle. 2017. Effect of milk protein concentrate (MPC80) quality on susceptibility to fouling during thermal processing. LWT - Food Science and Technology 81:170–9. doi: 10.1016/j.lwt.2017.03.063.
   Web of Science ®Google Scholar
• Gaspard, S. J., M. A. E. Auty, A. L. Kelly, J. A. O’Mahony, and A. Brodkorb. 2017. Isolation and characterisation of k-casein/whey protein particles from heated milk protein concentrate and role of k-casein in whey protein aggregation. International Dairy Journal 73:98–108. doi: 10.1016/j.idairyj.2017.05.012.
   Web of Science ®Google Scholar
• Gazi, I., and T. Huppertz. 2015. Influence of protein content and storage conditions on the solubility of caseins and whey proteins in milk protein concentrates. International Dairy Journal 46:22–30. doi: 10.1016/j.idairyj.2014.09.009.
   Web of Science ®Google Scholar
• Gopirajah, R., P. Singha, S. Javad, and S. S. H. Rizvi. 2020. Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion. Journal of Food Processing and Preservation 44 (10):14754–61. doi: 10.1111/jfpp.14754.
   Web of Science ®Google Scholar
• Goulart, D. B., and R. W. Hartel. 2017. Lactose crystallization in milk protein concentrate and its effects on rheology. Journal of Food Engineering 212:97–107. doi: 10.1016/j.jfoodeng.2017.05.012.
   Web of Science ®Google Scholar
• Hauser, M., and J. K. Amamcharla. 2016. Novel methods to study the effect of protein content and dissolution temperature on the solubility of milk protein concentrate: Focused beam reflectance and ultrasonic flaw detector-based methods. Journal of Dairy Science 99:3334–44. doi: 10.3168/jds.2015-10541.
   PubMed Web of Science ®Google Scholar
• Haque, E., B. R. Bhandari, M. J. Gidley, H. C. Deeth, and A. K. Whittaker. 2011. Ageing-induced solubility loss in milk protein concentrate powder: Effect of protein conformational modifications and interactions with water. Journal of the Science of Food and Agriculture 91 (14):2576–81. doi: 10.1002/jsfa.4478.
   PubMed Web of Science ®Google Scholar
• Haque, E., A. K. Whittaker, M. J. Gidley, H. C. Deeth, K. Fibrianto, and B. R. Bhandari. 2012. Kinetics of enthalpy relaxation of milk protein concentrate powder upon ageing and its effect on solubility. Food Chemistry 134 (3):1368–73. doi: 10.1016/j.foodchem.2012.03.034.
   PubMed Web of Science ®Google Scholar
• Haque, E., B. R. Bhandari, M. J. Gidley, H. C. Deeth, and A. K. Whittaker. 2015. Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR. Food Hydrocolloids 44:66–70. doi: 10.1016/j.foodhyd.2014.09.022.
   Web of Science ®Google Scholar
• Havea, P. 2006. Protein interactions in milk protein concentrate powders. International Dairy Journal 16 (5):415–22. doi: 10.1016/j.idairyj.2005.06.005.
   Web of Science ®Google Scholar
• Heck, J. M. L., H. J. F. Van Valenberg, J. Dijkstra, and A. C. M. Van Hooijdonk. 2009. Seasonal variation in the Dutch bovine raw milk composition. Journal of Dairy Science 92 (10):4745–55. doi: 10.3168/jds.2009-2146.
   PubMed Web of Science ®Google Scholar
• Ho, Q. T., K. M. Murphy, K. P. Drapala, M. A. Fenelon, J. A. O’Mahony, J. T. Tobin, and N. A. McCarthy. 2019. Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data. Journal of Food Engineering 246:179–91. doi: 10.1016/j.jfoodeng.2018.10.026.
   Web of Science ®Google Scholar
• Hogan, S. A., and D. J. O'callaghan. 2010. Influence of milk proteins on the development of lactose-induced stickiness in dairy powders. International Dairy Journal 20 (3):212–21. doi:10.1016/j.idairyj.2009.11.002.
   Web of Science ®Google Scholar
• Holt, C. 1992. Structure and stability of bovine casein micelles. Advances in Protein Chemistry 43:63151. doi: 10.1016/S0065-3233(08)60554-9.
   Google Scholar
• Holt, C. 2004. An equilibrium thermodynamic model of the sequestration of calcium phosphate by casein micelles and its application to the calculation of the partition of salts in milk. European Biophysics Journal 33 (5):421–34. doi: 10.1007/s00249-003-0377-9.
   PubMed Web of Science ®Google Scholar
• Horne, D. S., and J. A. Lucey. 2009. Milk salts: Technological significance – Advanced dairy chemistry: Lactose, water, salts and minor constituents. Published by Springer 3:351–89. doi: 10.1007/978-0-387-84865-5_9.
   Google Scholar
• Hunter, R. J., Y. Hemar, D. N. Pinder, and S. G. Anema. 2011. Effect of storage time and temperature of milk protein concentrate (MPC85) on the renneting properties of skim milk fortified with MPC85. Food Chemistry 125 (3):944–52. doi: 10.1016/j.foodchem.2010.09.086.
   Web of Science ®Google Scholar
• Huppertz, T., and P. F. Fox. 2006. Effect of NaCl on some physico-chemical properties of concentrated bovine milk. International Dairy Journal 16 (10):1142–8. doi: 10.1016/j.idairyj.2005.09.011.
   Web of Science ®Google Scholar
• Hussain, R., C. Gaiani, L. Aberkane, and J. Scher. 2011. Characterization of high-milk-protein powders upon rehydration under various salt concentrations . Journal of Dairy Science 94:14–23. doi: 10.3168/jds.2010-3323.
   PubMed Web of Science ®Google Scholar
• Hussain, R., C. Gaiani, and J. Scher. 2012. From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review. Journal of Food Engineering 113 (3):486–503. doi: 10.1016/j.jfoodeng.2012.06.011.
   Web of Science ®Google Scholar
• International Dairy Federation (IDF). (1993). Milk—Determination of nitrogen content (Kjeldahl method). IDF Standard (provisional) 20B. Brussels.
   Google Scholar
• International Dairy Federation (IDF). (1995). Dried milk protein products: determination of nitrogen solubility index. IDF Standard (provisional) 173. Brussels.
   Google Scholar
• Kelly, G. M., J. A. O’Mahony, A. L. Kelly, T. Huppertz, D. Kennedy, and D. J. O’Callaghan. 2015. Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders. International Dairy Journal 51:34–40. doi: 10.1016/j.idairyj.2015.07.001.
   Web of Science ®Google Scholar
• Kieferle, I., K. Hiller, U. Kulozik, and N. Germann. 2019. Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions. Journal of Colloid and Interface Science 537:458–64. doi: 10.1016/j.jcis.2018.11.048.
   PubMed Web of Science ®Google Scholar
• Le, T. T., B. Bhandari, and H. C. Deeth. 2011. Chemical and physical changes in milk protein concentrate (MPC80) powder during storage. Journal of Agricultural and Food Chemistry 59 (10):5465–73. doi: 10.1021/jf2003464.
   PubMed Web of Science ®Google Scholar
• Le, T. T., H. C. Deeth, B. Bhandari, P. F. Alewood, and J. W. Holland. 2012. A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate. Food Chemistry 132 (1):655–62. doi: 10.1016/j.foodchem.2011.11.012.
   PubMed Web of Science ®Google Scholar
• Li, K., M. W. Woo, H. Patel, L. Metzger, and C. Selomulya. 2018. Improvement of rheological and functional properties of milk protein concentrate by hydrodynamic cavitation. Journal of Food Engineering 221:106–13. doi: 10.1016/j.jfoodeng.2017.10.005.
   Web of Science ®Google Scholar
• Lin, Y., A. L. Kelly, J. A. O’Mahony, and T. P. Guinee. 2018. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate. Journal of Dairy Science 101 (8):6799–813. doi: 10.3168/jds.2017-14300.
   PubMed Web of Science ®Google Scholar
• Liu, D., J. Li, J. Zhang, X. Liu, M. Wang, Y. Hemar, J. M. Regenstein, and P. Zhou. 2017. Effect of partial acidification on the ultrafiltration and diafiltration of skim milk: Physico-chemical properties of the resulting milk protein concentrates. Journal of Food Engineering 212:55–64. doi:10.1016/j.jfoodeng.2017.05.019.
   Web of Science ®Google Scholar
• Liu, D., J. Zhang, T. Yang, X. Liu, Y. Hemar, J. M. Regenstein, and P. Zhou. 2018. Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates. Food Chemistry 272:539–48. doi: 10.1016/j.foodchem.2018.08.094.
   PubMed Web of Science ®Google Scholar
• Liu, D., Y. Yu, Q. Feng, and P. Zhou. 2020. Effect of lipids on the rehydration behaviours of milk protein concentrate. In Dairy fat products and functionality, 491–507. New York, NY: Springer. doi: 10.1007/978-3-030-41661-4_20.
   Google Scholar
• Luo, X., L. Ramchandran, and T. Vasiljevic. 2015. Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates. Dairy Science & Technology 95 (1):15–31. doi: 10.1007/s13594-014-0192-3.
   Web of Science ®Google Scholar
• Luo, X., T. Vasiljevic, and L. Ramchandran. 2015. Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate. Journal of Dairy Science 99 (2):1083–94. doi: 10.3168/jds.2015-9842.
   PubMed Web of Science ®Google Scholar
• Minanath, M. G., and G. S. Meena. 2020. Milk protein concentrates 80: Does composition of buffalo milk matter for its poor functionality? LWT - Food Science and Technology 131:109652–8. doi: 10.1016/j.lwt.2020.109652.
   Web of Science ®Google Scholar
• Mao, X. Y., P. S. Tong, S. Gualco, and S. Vink. 2012. Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder. Journal of Dairy Science 95 (7):3481–8. doi: 10.3168/jds.2011-4691.
   PubMed Web of Science ®Google Scholar
• Marella, C., P. Salunke, A. C. Biswas, A. Kommineni, and L. E. Metzger. 2015. Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide. Journal of Dairy Science 98 (6):3577–89. doi: 10.3168/jds.2014-8946.
   PubMed Web of Science ®Google Scholar
• Mata, J. P., P. Udabage, and E. P. Gilbert. 2011. Structure of casein micelles in milk protein concentrate powders via small angle X-ray scattering. Soft Matter 7 (8):3837–43. doi:0.1039/c0sm01010c. doi: 10.1039/c0sm01010c.
   Web of Science ®Google Scholar
• McCarthy, N. A., P. M. Kelly, P. G. Maher, and M. A. Fenelon. 2014. Dissolution of milk protein concentrate (MPC) powders by ultrasonication. Journal of Food Engineering 126:142–8. doi: 10.1016/j.jfoodeng.2013.11.002.
   Web of Science ®Google Scholar
• McCarthy, N. A., O. Power, H. B. Wijayanti, P. M. Kelly, L. Mao, and M. A. Fenelon. 2017. Effects of calcium chelating agents on the solubility of milk protein concentrate. International Journal of Dairy Technology 70 (3):415–23. doi: 10.1111/1471-0307.12408.
   Web of Science ®Google Scholar
• McSweeney, D. J., V. Maidannyk, S. Montgomery, J. A. O’Mahony, and N. A. McCarthy. 2020. The influence of composition and manufacturing approach on the physical and rehydration properties of milk protein concentrate powders. Foods 9 (2):236–48. doi: 10.3390/foods9020236.
   Web of Science ®Google Scholar
• McSweeney, D. J., V. Maidannyk, J. A. O’Mahony, and N. A. McCarthy. 2021. Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders. Journal of Food Engineering 293:110399–406. doi: 10.1016/j.jfoodeng.2020.110399.
   Web of Science ®Google Scholar
• Medina, A. L., B. Colas, M. Meste, I. Renaudet, and D. Lorient. 1992. Physicochemical and Dynamic Properties of Caseins Modified by Chemical Phosphorylation. Journal of Food Science 57 (3):617–21. doi:10.1111/j.1365-2621.1992.tb08055.x.
   Web of Science ®Google Scholar
• Meena, G. S., A. K. Singh, and N. R. Panjagari. 2017. Milk protein concentrates: Opportunities and challenges. Journal of Food Science and Technology 54 (10):3010–24. doi: 10.1007/s13197-017-2796-0.
   PubMed Web of Science ®Google Scholar
• Meena, G. S., A. K. Singh, S. Arora, S. Borad, R. Sharma, and V. K. Gupta. 2017. Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization. Journal of Food Science and Technology 54 (6):1678–88. doi: 10.1007/s13197-017-2600-1.
   PubMed Web of Science ®Google Scholar
• Meena, G. S., A. K. Singh, V. K. Gupta, S. Borad, and P. T. Parmar. 2018. Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties. Journal of Food Science and Technology 55 (9):3526–37. doi: 10.1007/s13197-018-3278-8.
   PubMed Web of Science ®Google Scholar
• Meena, G. S., A. K. Singh, and V. K. Gupta. 2020. Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders. Journal of Food Science and Technology. doi: 10.1007/s13197-020-04824-5.
   Web of Science ®Google Scholar
• Meletharayil, G. H., H. A. Patel, and T. Huppertz. 2015. Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents. International Dairy Journal 47:64–71. doi: 10.1016/j.idairyj.2015.02.005.
   Web of Science ®Google Scholar
• Meletharayil, G. H., H. A. Patel, L. E. Metzger, and T. Huppertz. 2016. Acid gelation of reconstituted milk protein concentrate suspensions: Influence of lactose addition. International Dairy Journal 61:107–13. doi: 10.1016/j.idairyj.2016.04.005.
   Web of Science ®Google Scholar
• Mimouni, A., H. C. Deeth, A. K. Whittaker, M. J. Gidley, and B. R. Bhandari. 2009. Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids 23 (7):1958–65. doi: 10.1016/j.foodhyd.2009.01.010.
   Web of Science ®Google Scholar
• Mimouni, A., H. C. Deeth, A. K. Whittaker, M. J. Gidley, and B. R. Bhandari. 2010. Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage. Journal of Dairy Science 93 (2):463–72. doi: 10.3168/jds.2009-2369.
   PubMed Web of Science ®Google Scholar
• Mistry, V. V., and J.-L. Maubois. 2017. Application of membrane separation technology to cheese production. In Cheese - Chemistry, physics and microbiology - General aspects, 4th ed., 677–97. New York, NY: Elsevier. doi: 10.1016/S1874-558X(04)80070-8.
   Google Scholar
• Moghaddas Kia, E., Z. Ghasempour, S. Ghanbari, R. Pirmohammadi, and A. Ehsani. 2018. Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and ‎microencapsulated Lactobacillus paracasei ‎ in gellan-caseinate mixture. British Food Journal 120 (7):1516–28. doi:10.1108/BFJ-12-2017-0668.
   Web of Science ®Google Scholar
• Molnar, O., G. Schatzmayr, E. Fuchs, and H. Prillinger. 2004. Trichosporon mycotoxinivorans sp. nov., a new yeast species useful in biological detoxification of various mycotoxins. Systematic and Applied Microbiology 27 (6):661–71. doi: 10.1078/0723202042369947.
   PubMed Web of Science ®Google Scholar
• Nijdam, J. J., and T. A. G. Langrish. 2006. The effect of surface composition on the functional properties of milk powders. Journal of Food Engineering 77 (4):919–25. doi: 10.1016/j.jfoodeng.2005.08.020.
   Web of Science ®Google Scholar
• Oldfield, D. J., M. W. Taylor, and H. Singh. 2005. Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture. International Dairy Journal 15 (5):501–11. doi: 10.1016/j.idairyj.2004.09.004.
   Web of Science ®Google Scholar
• Pandalaneni, K., K. Bhanduriya, J. K. Amamcharla, C. Marella, and L. E. Metzger. 2019. Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability. Journal of Dairy Science 102 (1):155–63. doi: 10.3168/jds.2018-15239.
   PubMed Web of Science ®Google Scholar
• Pathania, S., Q. T. Ho, S. A. Hogan, N. McCarthy, and J. T. Tobin. 2018. Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders. Journal of Food Engineering 225:18–25. doi: 10.1016/j.jfoodeng.2018.01.005.
   Web of Science ®Google Scholar
• Patil, A. T., G. S. Meena, N. Upadhyay, Y. Khetra, S. Borad, and A. K. Singh. 2018. Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk. LWT - Food Science and Technology 91:368–74. doi: 10.1016/j.lwt.2018.01.028.
   Web of Science ®Google Scholar
• Phelan, J. A., A. M. O’Keeffe, M. K. Keogh, and P. M. Kelly. 1982. Studies of milk composition and its relationship to some processing criteria. 1. Seasonal Changes in the composition of Irish milk. Irish Journal of Food Science and Technology 6:1–11. https://www.jstor.org/stable/25558041.
   Web of Science ®Google Scholar
• Power, O. M., M. A. Fenelon, J. A. O’Mahony, and N. A. McCarthy. 2019. Dephosphorylation of caseins in milk protein concentrate alters their interactions with sodium hexametaphosphate. Food Chemistry 271:136–41. doi: 10.1016/j.foodchem.2018.07.086.
   PubMed Web of Science ®Google Scholar
• Power, O. M., M. A. Fenelon, J. A. O’Mahony, and N. A. McCarthy. 2020. Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins. International Dairy Journal 104:104641–7. doi: 10.1016/j.idairyj.2020.104641.
   Web of Science ®Google Scholar
• Ramchandran, L., X. Luo, and T. Vasiljevic. 2017. Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature. Journal of Dairy Research 84 (4):471–8. doi: 10.1017/s0022029917000528.
   PubMed Web of Science ®Google Scholar
• Ranadheera, C. S., W. S. Liyanaarachchi, M. Dissanayake, J. Chandrapala, T. Huppertz, and T. Vasiljevic. 2019. Impact of shear and pH on properties of casein micelles in milk protein concentrate. LWT - Food Science and Technology 108:370–6. doi: 10.1016/j.lwt.2019.03.090.
   Web of Science ®Google Scholar
• Richard, B., J. F. Le Page, P. Schuck, C. Andre, R. Jeantet, and G. Delaplace. 2012. Towards a better control of dairy powder rehydration processes. International Dairy Journal 31 (1):18–28. doi: 10.1016/j.idairyj.2012.07.007.
   Web of Science ®Google Scholar
• Richard, B., M. Toubal, J. F. Le Page, G. Nassar, E. Radziszewski, B. Nongaillard, P. Debreyne, P. Schuck, R. Jeantet, and G. Delaplace. 2012. Ultrasound tests in a stirred vessel to evaluate the reconstitution ability of dairy powders. Innovative Food Science & Emerging Technologies 16:233–42. doi: 10.1016/j.ifset.2012.06.007.
   Web of Science ®Google Scholar
• Rupp, L. S., M. S. Molitor, and J. A. Lucey. 2018. Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein. Journal of Dairy Science 101 (9):7702–13. doi: 10.3168/jds.2018-14383.
   PubMed Web of Science ®Google Scholar
• Ryan, G., A. B. Nongonierma, J. O’Regan, and R. J. FitzGerald. 2018. Functional properties of bovine milk protein isolate and associated enzymatic hydrolysates. International Dairy Journal 81:113–21. doi: 10.1016/j.idairyj.2018.01.013.
   Web of Science ®Google Scholar
• Santos, C. V., and P. M. Tomasula. 2000. Acylation and solubility of casein precipitated by carbon dioxide. Journal of Food Science 65 (2):227–30. doi: 10.1111/j.1365-2621.2000.tb15984.x.
   Web of Science ®Google Scholar
• Schuck, P., S. Mejean, A. Dolivet, C. Gaiani, S. Banon, J. Scher, and R. Jeantet. 2007. Water transfer during rehydration of micellar casein powders. Le Lait 87 (4–5):425–32. doi: 10.1051/lait:2007016.
   Google Scholar
• Semagoto, H. M., D. Liu, K. Koboyatau, J. Hu, N. Lu, X. Liu, J. M. Regenstein, and P. Zhou. 2014. Effects of UV induced photo-oxidation on the physicochemical properties of milk protein concentrate. Food Research International 62:580–8. doi: 10.1016/j.foodres.2014.04.012.
   Web of Science ®Google Scholar
• Shanmugam, A., J. Chandrapala, and M. Ashokkumar. 2012. The effect of ultrasound on the physical and functional properties of skim milk. Innovative Food Science & Emerging Technologies 16:251–8. doi: 10.1016/j.ifset.2012.06.005.
   Web of Science ®Google Scholar
• Shilpashree, B. G., S. Arora, P. Chawla, and S. K. Tomar. 2015. Effect of succinylation on physicochemical and functional properties of milk protein concentrate. Food Research International 72:223–30. doi: 10.1016/j.foodres.2015.04.008.
   Web of Science ®Google Scholar
• Shilpashree, B. G., S. Arora, P. Chawla, R. Vakkalagadda, and A. Sharma. 2015. Succinylation of sodium caseinate and its effect on physicochemical and functional properties of protein. LWT - Food Science and Technology 64 (2):1270–7. doi: 10.1016/j.lwt.2015.07.008.
   Web of Science ®Google Scholar
• Sikand, V., P. S. Tong, S. Roy, L. E. Rodriguez-Saona, and B. A. Murray. 2011. Solubility of commercial milk protein concentrates and milk protein isolates. Journal of Dairy Science 94 (12):6194–202. doi: 10.3168/jds.2011-4477.
   PubMed Web of Science ®Google Scholar
• Sikand, V., P. Tong, S. Vink, and J. Walker. 2012. Effect of powder source and processing conditions on the solubility of milk protein concentrates 80. Milchwissenschaft 67:300–3.
   Google Scholar
• Sikand, V., P. S. Tong, and J. Walker. 2013. Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition. Dairy Science & Technology 93 (4–5):401–13. doi: 10.1007/s13594-013-0110-0.
   Web of Science ®Google Scholar
• Sikand, V., P. S. Tong, J. Walker, T. Wang, and L. E. Rodriguez-Saona. 2016. Short communication: Effect of storage temperature on the solubility of milk protein concentrate 80 (MPC80) treated with NaCl or KCl. Journal of Dairy Science 99 (3):1791–5. doi: 10.3168/jds.2015-10158.
   PubMed Web of Science ®Google Scholar
• Silva, J. V. C., and J. A. O’Mahony. 2017. Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure. International Journal of Dairy Technology 70 (2):277–86. doi: 10.1111/1471-0307.12368.
   Web of Science ®Google Scholar
• Singh, J., S. Prakash, B. Bhandari, and N. Bansal. 2019. Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). Journal of Food Engineering 246:86–94. doi: 10.1016/j.jfoodeng.2018.11.003.
   Web of Science ®Google Scholar
• Sunkesula, V., A. Kommineni, G. H. Meletharayi, C. Marella, and L. E. Metzger. 2021. Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions. Journal of Dairy Science 104:134–7. doi: 10.3168/jds.2020-18937.
   PubMed Web of Science ®Google Scholar
• Tessier, H., and D. Rose. 1958. Calcium ion concentration in milk. Journal of Dairy Science 41 (3):351–9. doi: 10.3168/jds.S0022-0302(58)90927-5.
   Web of Science ®Google Scholar
• Trinh, B., D. Haisman, and K. T. Trinh. 2007. Rheological characterisation of age thickening with special reference to milk concentrates. Journal of Dairy Research 74 (1):106–15. doi: 10.1017/S0022029906002366.
   PubMed Web of Science ®Google Scholar
• Torres-Hernandez, M., K. Howell, and L. E. Bennett. 2018. Addition of proline-rich whey peptides during dehydration increases solubility of rehydrated milk protein concentrates. International Dairy Journal 85:137–43. doi: 10.1016/j.idairyj.2018.05.010.
   Web of Science ®Google Scholar
• Udabage, P., A. Puvanenthiran, J. A. Yoo, C. Versteeg, and M. A. Augustin. 2012. Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment. Journal of Dairy Research 79:76–83. doi: 10.1017/S0022029911000793.
   PubMed Web of Science ®Google Scholar
• Uluko, H., L. Liu, J. P. Lv, and S. W. Zhang. 2016. Functional characteristics of milk protein concentrates and their modification. Critical Reviews in Food Science and Nutrition 56 (7):1193–208. doi: 10.1080/10408398.2012.758625.
   PubMed Web of Science ®Google Scholar
• Vaia, B., M. A. Smiddy, A. L. Kelly, and T. Huppertz. 2006. Solvent-mediated disruption of bovine casein micelles at alkaline pH. Journal of Agricultural and Food Chemistry 54 (21):8288–93. doi: 10.1021/jf061417c.
   PubMed Web of Science ®Google Scholar
• Vidal, V.,. S. Marchesseau, and J. L. Cuq. 2002. Physicochemical properties of acylated casein micelles in milk. Journal of Food Science 67 (1):42–7. doi: 10.1111/j.1365-2621.2002.tb11356.x.
   Web of Science ®Google Scholar
• Vignolles, M.-L., R. Jeantet, C. Lopez, and P. Schuck. 2007. Free fat, surface fat and dairy powders: Interactions between process and product. A review. Le Lait 87 (3):187–236. doi: 10.1051/lait:2007010.
   Google Scholar
• Vos, B., S. V. Crowley, J. O’Sullivan, R. Evans-Hurson, S. McSweeney, J. Krüse, M. R. Ahmed, D. Fitzpatrick, and J. A. O’Mahony. 2016. New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS). Food Hydrocolloids 61:933–45. doi: 10.1016/j.foodhyd.2016.04.031.
   Web of Science ®Google Scholar
• Wan, Y., J. Liu, and S. Guo. 2018. Effects of succinylation on the structure and thermal aggregation of soy protein isolate. Food Chemistry 245:542–50. doi: 10.1016/j.foodchem.2017.10.137.
   PubMed Web of Science ®Google Scholar
• Warncke, M., and U. Kulozik. 2020. Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition. Powder Technology 376:285–95. doi: 10.1016/j.powtec.2020.08.039.
   Web of Science ®Google Scholar
• Wu, S., J. Fitzpatrick, K. Cronin, and S. Miao. 2020a. Effect of sodium carbonate on the rehydration of milk protein isolate powder. Food Hydrocolloids 99:105305–12. doi: 10.1016/j.foodhyd.2019.105305.
   Web of Science ®Google Scholar
• Wu, S., J. Fitzpatrick, K. Cronin, and S. Miao. 2020b. Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling. Food Chemistry 332:127440–6. doi: 10.1016/j.foodchem.2020.127440.
   PubMed Web of Science ®Google Scholar
• Xu, Y., D. Liu, H. Yang, J. Zhang, X. Liu, J. M. Regenstein, Y. Hemar, and P. Zhou. 2016. Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates. Food Hydrocolloids 60:59–66. doi: 10.1016/j.foodhyd.2016.03.026.
   Web of Science ®Google Scholar
• Yada, R. Y. 2018. Proteins in food processing. 2nd ed., 75–6. Sawston, UK: Woodhead Publishing.
   Google Scholar
• Yang, M., J. Yang, Y. Zhang, and W. Zhang. 2016. Influence of succinylation on physicochemical property of yak casein micelles. Food Chemistry 190:836–42. doi: 10.1016/j.foodchem.2015.06.030.
   PubMed Web of Science ®Google Scholar
• Yanjun, S., C. Jianhang, Z. Shuwen, L. Hongjuan, L. Jing, L. Lu, H. Uluko, S. Yanling, C. Wenming, G. Wupeng, et al. 2014. Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate. Journal of Food Engineering 124:11–8. doi: 10.1016/j.jfoodeng.2013.09.013.
   Web of Science ®Google Scholar
• Zhao, Z., and M. Corredig. 2015. Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein. Dairy Science & Technology 95 (1):87–99. doi: 10.1007/s13594-014-0200-7.
   Web of Science ®Google Scholar
• Zisu, B., M. Schleyer, and J. Chandrapala. 2013. Application of ultrasound to reduce viscosity and control the rate of age thickening of concentrated skim milk. International Dairy Journal 31 (1):41–3. doi: 10.1016/j.idairyj.2012.04.007.
   Web of Science ®Google Scholar