Abstract
In the present study, the physicochemical properties of micellar casein concentrate (MCC) prepared from skim milk (buffalo and cow), using microfiltration (MF), were assessed. There was no significant difference (P > 0.05) between the average particle size of skim milk casein micelles (cow and buffalo) and their respective MCC. The casein‐to‐whey protein ratio increased from 4.91 and 4.75 in skim milk to 135.16 and 159.22 in MCC of buffalo and cow, respectively. Transmission electron microscopy (TEM) images showed an interwoven intact structure in both buffalo skim milk and MCC as compared to cow MCC. MCC showed excellent heat stability with type B characteristic curve.
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