Impact of variation in calcium level on the technofunctional properties of milk protein concentrate

The technofunctional properties of milk protein concentrate containing 80% protein (MPC80) with different calcium contents, i.e., MPCF1, MPCF2 and MPCF3 contained 1.57%, 1.00% and 0.36% calcium, respectively, were studied. The MPC samples with reduced calcium were produced using partial acidification followed by a cation exchange process thereby replacing calcium with sodium in an MPC80 concentrate. Scanning electron microscopy analysis of MPC80 powder particles showed that the MPCF3 powder particles were more spherical than the other samples. The MPCF3 sample had the highest emulsion stability, apparent viscosity (ηapp) and thermal stability (during heating between 110 and 140 °C). The results showed that modification of the calcium content in MPC80 using cation exchange significantly altered its microstructure, particle size distribution, apparent viscosity, thermal stability, colour properties, oil binding capacity and emulsion stability.