Commercially available milk protein concentrates contain from 35 to 95% protein. If they are added to food on a solids basis, there will be large differences in functionality due to the differences in protein content. Most food formulations call for a certain protein content and thus whey protein concentrates are generally utilized on a constant protein basis. In this case the differences due to protein content as such should be eliminated. As the protein content increases, the composition of other components in the whey protein concentrate must also change and these changes in composition might be expected to have an effect on functionality.
25 kg bag
Casein consists of a fairly high number of proline peptides, which do not interact. There are also no disulfide bridges. As a result, it has relatively little tertiary structure. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called casein micelles which show some resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface. The caseins in the micelles are held together by calcium ions and hydrophobic interactions. Several models account for the special conformation of casein in the micelles (dalgleish, 1998). One of them proposes the micellar nucleus is formed by several submicelles, the periphery consisting of microvellosities of ?-casein (walstra, 1979; lucey, 2002). Another model suggests the nucleus is formed by casein-interlinked fibrils (holt, 1992). Finally, the most recent model (horne, 1998) proposes a double link among the caseins for gelling to take place. All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble ?-casein molecules. The isoelectric point of casein is 4.6. Since milk's ph is 6.6, casein has a negative charge in milk. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis and in salt solutions such as sodium oxalate and sodium acetate. The enzyme trypsin can hydrolyze off a phosphate-containing peptone. It is used to form a type of organic adhesive.
25 kg
It is available from two source casien and soya as per the customers requirement. Protein content can be adjusted as per customer requirement. Also available in liquid form.
It is available in following percentage
Php-55-60%
Php-80%
Php-60%
Php-70%
25 kg
Dried milk is used as a food ingredient in dairy, prepared dry mixes, confectionery and bakery. SMP can be reconstituted by adding water to obtain liquid milk, recombined by adding water and fat in such a quantity to achieve the desired fat content, or simply used as an ingredient. Its high nutritional quality combined with its versatile and multi-functional properties make it attractive for many applications such as the following:
Applications of SMP
Confections
Sports and Nutrition Foods
Infant Formulas
Bakery Products
Dry Mixes
Fermented Milk Products
Ice Cream and Frozen Dairy Desserts
Cheese Analogues/Processed Cheese
Meat Products
Other
The list of SMP applications is almost endless. New uses are continually discovered and research with SMP and other milk proteins is prevalent. Other applications include:
o coffee whiteners and cream liqueurs (SMP emulsifies and provides smooth texture)
o some cereal products
o substitute for eggs in various products (SMP acts as the emulsifier)
o battered and breaded products for flavour, adhesion and browning
o frostings and puddings
o animal feed for nutritive content
o reconstituted as a medium for producing cultures and starters
