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Chen J.,Chinese Academy of Agricultural Sciences | Liu L.,Chinese Academy of Agricultural Sciences | Sun Y.,Chinese Academy of Agricultural Sciences | Sun Y.,North University of China | And 5 more authors.
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2013

Micellar casein concentrate (MCC) powder, a new milk protein product produced by a combination of processes including membrane separation, evaporation and spray drying has potential applications in cheese making, whipped topping, coffee whitener and yogurt making. It is becoming more and more popular in the food processing industry, but currently China depends on imported MCC mainly from developed countries. The main objective of this study was to successfully develop a pilot scale production process for micellar casein concentrate powder and facilitate its rapid adoption and manufacturing in China's dairy plants. Preliminary studies involved the selection of a suitable hollow fiber ceramic membrane for the separation of casein micellar and serum protein between 100 nm and 40 nm pore size hollow fiber ceramic membranes (InoCep, Hyflux Ltd, Singapore). The 40nm pore size hollow fiber ceramic membrane, which had better separation performance, was chosen for further investigation on optimum operating parameters, mainly temperature and pressure. A four-stage diafiltration process was employed, in which chemical composition and flux changes were measured at the end of every stage in the production line. Finally, the micellar casein concentrate powder made after evaporation and spray drying process was compared with commercial MCC (Proteinco Inc., Quebec, Canada) in terms of their physical characteristics and chemical compositions. The yield rate and the production costs were also calculated. The results showed that: (1) the permeate of 100 nm pore size membrane was cloudy but the permeate of 40 nm pore size membrane was clear in appearance and the proportion of casein in the true protein of the permeate for the 100 and 40 nm pore size membrane were 40.03% and 17.48%, respectively. Therefore, the 40nm pore size membrane was found to be more suitable for the separation of casein micellar and serum protein and its average permeate flux during a 3×concentration at the optimal operating conditions (temperature 50°C, pressure 2×105 Pa) was above 60 L/(m2·h); (2) the best time for adding water during the whole diafiltration process was when the volume concentration factor was equal to 3, which reduced membrane fouling and enhanced average stage flux. After four stages of the continuous diafiltration process, the casein micellar purity and the pure protein content (on a dry basis) reached 93.34% and 88.15%, respectively; (3) at the end of the diafiltration process, the water flux declined by 39.98%, and when a biological-enzyme cleaning agent was used, water flux recovery was 98.02% of the initial; (4) The solubility of the pilot scale produced MCC was significantly different from that of the commercial MCC. The solubility was better in the pilot scale produced than commercial MCC, which may be due to the difference of the inlet temperature of spray drying. Additionally, the particle morphologies of the pilot scale-produced MCC, as observed by a scanning electron microscope, appeared spherical and smaller in size, whereas the commercial MCC had wrinkled particle surfaces and large particle sizes. (5) From the chemical analyses, determinations of total solids, lactose, minerals, total protein, true protein, casein protein and serum protein content were done but there were no significant differences (p<0.05) between the pilot scale produced and the commercial MCC. (6) In order to produce 1 kg MCC, 46.24 L raw milk was required and the production cost of MCC was calculated as 244.58 Yuan/kg, which was deemed profitable and therefore can be transformed to the industrialized production stage. The methods and data stated in this study are valuable and useful to the industry and as a benchmark for further studies. They can also be used both as a reference and guide for MCC production in China. Source


Trademark
Heilongjiang Feihe Dairy Co. | Date: 2015-04-14

Infant food, infant milk powder. Feeding bottle, medical apparatus and instruments. Milk powder, fish, meat, egg, nut, edible fungus. Rice and wheat, bean powder, spice, sugar, tea, honey. Sales, advertisement. Education; services for moms and babies; adult food, diet for special purposes, farm products; health product.


Trademark
Heilongjiang Feihe Dairy Co. | Date: 2015-04-14

Infant food, infant milk powder. Feeding bottle, medical apparatus and instruments. Milk powder, fish, meat, egg, nut, edible fungus. Rice and wheat, bean powder, spice, sugar, tea, honey. Sales, advertisement. Education; services for moms and babies; adult food, diet for special purposes, farm products; health product.


Zhang J.,Heilongjiang Bayi Agricultural University | Wang Y.,Heilongjiang Bayi Agricultural University | Feng L.,Heilongjiang Feihe Dairy Co. | Li M.,Heilongjiang Feihe Dairy Co. | Zhang L.,Heilongjiang Bayi Agricultural University
Journal of Chinese Institute of Food Science and Technology | Year: 2015

In this paper, we focus on screening of starters of rapid ripening Cheddar. Screening a suitable compound and add quantity of starters by an indicator of the degree of hydrolysis of proteins and fats and flavour score, and studies on the effect of sterters on acceleration Cheddar cheese ripening, and using the response surface design optimizating the add quantity of starters. Results: Lactobacillu. bulgaricus (Lb) 0.92 kg/100 kg of raw milk, Streptococcus thermophilus (St) amount=0.77 kg/100 kg of raw milk, Lactobacillus helveticus (Lh) 1.08 kg/100 kg of raw milk, the total level of starters is 2.77%. The Cheddar made using the optimized compound starter cultures, contrast to the cheese using commercial starter R704, has a significantly effects acceleration of cheddar ripening (P<0.01). ©, 2015, Chinese Institute of Food Science and Technology. All right reserved. Source


Fan J.,Heilongjiang Bayi Agricultural University | Zhang J.,Heilongjiang Bayi Agricultural University | Li H.,Heilongjiang Bayi Agricultural University | Jiang S.,Heilongjiang Feihe Dairy Co. | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

In order to solve the problem of browning during the processing and storage of sterilized processed cheese, the color difference (ΔE) was used as the comprehensive assessment index, three kinds of browning inhibitors were screened out from five kinds of browning inhibitors by the single-factor experiments, then the combination of the three kinds of browning inhibitors was optimized through the Box-Behnken experiment design. The results showed that the best combination of the composite browning inhibitors were as follows: vitamin E (VE) 0.15 g/kg, citric acid (CA) 7.17 g/kg, L-Cysteine (L-Cys) 1.78 g/kg. At the same time, samples were placed in condition of (22±2)°C, and stored for 90 d, then changes of color and the thiobarbituric acid (TBA) were tested. The results were less than the control group, and the difference was significant (P<0.05). It indicated that the adjunction of this kind of composite browning inhibitors was effective. Source

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