Biotechnology

Biology

Beta-lactoglobulin

Chromatography

Ultrafiltration (renal)

Milk protein

Standardization

Operating system

Biochemistry

Skimmed milk

Computer science

Food science

Whey protein

Membrane

Casein

Modified milk ingredients

Cheesemaking

Chemistry

Microfiltration

Journal of Dairy Science

Milk, a rich source of nutrients, can be fractionated into a wide range of components for use in foods and beverages. With advancements in filtration technologies, micellar caseins and milk-derived whey proteins are now produced from skim milk using microfiltration. Microfiltered ingredients offer unique functional and nutritional benefits that can be exploited in new product development. Microfiltration offers promise in cheesemaking, where microfiltered milk can be used for protein standardization to improve the yield and consistency of cheese and help with operation throughputs. Micellar casein concentrates and milk whey proteins could offer unique functional and flavor properties in various food applications. Consumer desires for safe, nutritious, and clean-label foods could be potential growth opportunities for these new ingredients. The application of micellar casein concentrates in protein standardization could offer a window of opportunity to US cheese makers by improving yields and throughputs in manufacturing plants.

Invited review: Microfiltration-derived casein and whey proteins from milk