Sodium Caseinate from Skim Milk Powder by Extrusion Processing: Physicochemical and Functional Properties
Abstract
Sodium caseinate produced on a pilot‐plant‐scale directly from skim milk powder (SMP) with two‐step extrusion process was compared to a commercial product and a sodium caseinate prepared from commercial acid casein by extrusion‐processing. The products were compared in terms of physicochemical properties and functional properties, as well as microbiological quality. Although differences existed between the caseinates, overall, those produced from SMP by extrusion appeared comparable to commercial caseinate. Results indicate that a good‐quality sodium caseinate with the requisite properties normally associated with commercial sodium caseinate could be produced directly from SMP by extrusion‐processing. Copyright © 1991, Wiley Blackwell. All rights reserved
Source or Periodical Title
Journal of Food Science
ISSN
221147
Page
1552-1556
Document Type
Article
Recommended Citation
BARRAQUIO, V. L. and VAN DE VOORT, F. R., "Sodium Caseinate from Skim Milk Powder by Extrusion Processing: Physicochemical and Functional Properties" (2021). Journal Article. 3666.
https://www.ukdr.uplb.edu.ph/journal-articles/3666