Properties of casein concentrates containing various levels of beta-casein

Microfiltration (MF) of milk was used to produce casein (CN) concentrates (80% protein) with reduced whey protein levels. By varying temperature of MF, we altered the proportion of -CN to s-CN in CN concentrates and compared them to milk protein concentrate (MPC). Casein content as a % of protein was approximately 90% for CN concentrates and approximately 80% for MPC. Smaller micelles and weaker rennet gels were observed for CN concentrates with low -CN level. Foam stability and yield stress values were higher for CN concentrates with a high -CN level. Modified CN concentrates can be produced by altering the proportions of individual CNs.