Abstract
Micellar casein is a novel dairy protein ingredient that can be used in process cheese product (PCP). PCP is a dairy food prepared by blending dairy ingredients with nondairy ingredients and then heating the mixture with continuous agitation to produce a homogenized product with an extended shelf-life. The objective of this work was to study the effect of storage of concentrated micellar casein (CMC) on the functionality of PCP. Three treatments of CMC (CMC; CMC + NaCl= CMC + 1% sodium chloride; CMC + NaCl + NaCit = CMC + 1% sodium chloride and 1% trisodium citrate) were prepared and stored for 60 d at 4 °C. The functionality of PCP was determined by measuring the end apparent viscosity, hardness, and melting temperature. This trial was replicated three times. The PCP made with different treatments of CMC during storage had an approximate range of 47.0–48.0% moisture and 5.7–5.8 pH (P < 0.05). The addition of sodium chloride and trisodium citrate to CMC during storage resulted in differences (P < 0.05) in the end apparent viscosity, hardness, and melting temperature of PCP. However, the storage of CMC did not show any differences (P > 0.05) in the functionality of PCP.
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