Evaluation of Processing Variables to Increase the Solids of Milk Protein Concentrates Prior to Drying

South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Electronic Theses and Dissertations 2020 Evaluation of Processing Variables to Increase the Solids of Milk Protein Concentrates Prior to Drying Achyut Mishra South Dakota State University Follow this and additional works at: https://openprairie.sdstate.edu/etd Part of the Dairy Science Commons, and the Food Science Commons Recommended Citation Mishra, Achyut, "Evaluation of Processing Variables to Increase the Solids of Milk Protein Concentrates Prior to Drying" (2020). Electronic Theses and Dissertations. 4989. https://openprairie.sdstate.edu/etd/4989 This Dissertation - Open Access is brought to you for free and open access by Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. EVALUATION OF PROCESSING VARIABLES TO INCREASE THE SOLIDS OF MILK PROTEIN CONCENTRATES PRIOR TO DRYING BY ACHYUT MISHRA A dissertation submitted in partial fulfillment of the requirements for the Doctor of Philosophy Major in Biological Sciences Specialization in Dairy Science South Dakota State University 2020 ii DISSERTATION ACCEPTANCE PAGE ACHYUT MISHRA This dissertation is approved as a creditable and independent investigation by a candidate for the Doctor of Philosophy degree and is acceptable for meeting the dissertation requirements for this degree. Acceptance of this does not imply that the conclusions reached by the candidate are necessarily the conclusions of the major department. Lloyd Metzger Advisor Date Joseph P Cassady Department Head Date Nicole Lounsbery, PhD Director, Graduate School Date iii I am dedicating this dissertation to my beloved mom, Late Januka Devi Mishra. iv ACKNOWLEDGEMENTS I would like to thank my wife and daughter for their patience, love, and continuous support. Lot of thanks to my dad, sisters, brothers, and parents in law for their support and strength. I am grateful to my friends Suvash Kafley and Subharoj Dahal for motivating me for the Ph.D. studies. I would like to thank Dr. Lloyd Metzger as my major advisor for providing the critical insights and motivation throughout my research works. It is a great privilege for me to work in his team. His choice to let the student creative freedom but with constant good advices always allows to deliver our best. I wish I could be as energetic and enthusiastic as Dr. Metzger during my career. Sincere thanks go to my other advisory committee members 1. Dr. Vikram Mistry for his motivation and providing valuable information, 2. Dr. Sanjeev Anand for the valuable discussion related to microbiological assessments in my studies, and 3. Dr. Christine Stewart for serving as GFR. Thanks Milk Specialties Global for providing Plate and Frame unit for my research. I also want to thank Dr. J. Amamcharla and Dr. K. Muthukumarappan for helping in valuable discussion. I would like to thank Steve, John, Raunak, Sagar, Vijay, Ahmed, Aki, Dipak, Hiral, Venkat, Neha, Shayanti, Pratishtha, Nancy, Maryam, Pratibha, Khalid, Kaavya, Yasitha, Dilumina, Hyari, Sajeew, Manuja, Hiran and Leyby for helping and creating friendly environment in the department and Davis Dairy Plant. Thanks Jayne and Kristi for helping in official works. I am also thankful to all the administrative staffs of international affairs and graduate school. I am grateful to the Dairy Management Inc. for providing fund for this research. Finally, I want to thank SDSU for providing opportunity to pursue my Ph.D. with great research facilities. -Achyut v CONTENTS ABBREVIATIONS xii ABSTRACT xv CHAPTER 1: Review of literature 1 1.1. Milk protein concentrate and its market 1 1.2. MPC production and concentration 2 1.3. Major hurdles in MPC production and concentration 3 1.3.1. Viscosity 3 1.3.2. Concentration Polarization 4 1.4. Hydrodynamic cavitation and its application to reduce the viscosity of MPC 5 1.5. Application of elevated temperature to reduce the viscosity of MPC 6 1.6. Importance of MPC 7 1.6.1. Nutritional importance 7 1.6.2. Functional importance 8 1.7. Membrane filtration 9 1.7.1. Ultrafiltration 11 1.7.2. Nanofiltration 12 1.8. Energy consumption in membrane process and HC 13 1.9. Spray drying of MPC 15 1.10. Functionality of MPC powders 18 1.10.1. Wettability 18 1.10.2. Dissolution characteristics and solubility 19 1.10.3. Emulsifying capacity and emulsion stability 22 vi 1.10.4. Foaming capacity and foam stability 23 1.10.5. Rennet coagulation time 24 1.10.6. Heat stability 25 1.10.7. Whey protein and denatured protein 27 1.10.8. Rheological properties 28 1.11. Physical properties 29 1.11.1. Bulk density and particle size 29 1.11.2. Flowability 30 1.12. Research project insights and proposed objectives 32 REFERENCES 33 CHAPTER 2: Effect of cavitation and nanofiltration temperature on the production and quality of milk protein concentrate (MPC80) 62 INTRODUCTION 62 MATERIALS AND METHODS 64 Experimental Design 64 Ultrafiltration 64 Hydrodynamic Cavitation 65 Nanofiltration 64 Spray Drying 64 Production Variables 67 Compositional Analysis 67 Protein Fractions 68 Physical Properties of MPC Powders 69 vii Microbial Examination 70 Statistical Analysis 71 RESULTS AND DISCUSSION 71 Production Variables 71 Composition of retentates 74 Composition of Permeates 76 Protein Fractions of Retentates 77 Microbial Examination 79 Mineral Analysis 81 Physical Properties of MPC Powders 82 CONCLUSIONS 85 REFERENCES 86 Tables 100 Figures 106 CHAPTER 3: Effect of cavitation and nanofiltration temperature on the functionality of milk protein concentrate (MPC80) 109 INTRODUCTION 109 MATERIALS AND METHODS 111 Experimental Design 111 Hydrodynamic Cavitation 111 Nanofiltration 112 Spray Drying 112 Rennet Coagulation Time 112 viii Whey Protein and Denatured Protein 113 Rheological property 114 Solubility 115 Foaming Capacity and Foam Stability 115 Emulsifying Capacity, Emulsion Stability and Oil separation 116 Physicochemical Properties 117 Heat Coagulation Time 117 Wettability 117 Flowability 117 Statistical Analysis 118 RESULTS AND DISCUSSION 118 Rennet Coagulation Time 119 Whey Protein and Denatured Protein 121 Rheological Property 123 Solubility 125 Foaming Capacity and Foam Stability 127 Emulsifying Capacity, Emulsion Stability and Oil separation 129 Physicochemical Properties 131 Heat Coagulation Time 131 Wettability 132 Flowability 133 CONCLUSIONS 135 REFERENCES 135 ix Tables 146 Figures 151 CHAPTER 4: Effect of temperature on the performance of plate and frame filtration during milk protein concentrate manufacture 156 INTRODUCTION 156 MATERIALS AND METHODS 158 Experimental Design 158 Ultrafiltration 158 Plate and Frame Filtration 159 Spray Drying 159 Production/Concentration Variables 160 Compositional Analysis 161 Protein Fractions 161 Microbial Examination 162 Physical Properties of MPC powder 163 Statistical Analysis 164 RESULTS AND DISCUSSION 164 Production/Concentration Variables 164 Compositional Analysis 168 Composition of retentates 168 Composition of permeates 171 Protein Fractions 172 Protein Fractions of retentates 174 x Microbial Examination 175 Physical Properties of MPC powder 177 CONCLUSIONS 178 REFERENCES 179 Tables 188 Figures 195 CHAPTER 5: Effect of plate and frame filtration temperature on the functionality of milk protein concentrate 198 INTRODUCTION 198 MATERIALS AND METHODS 200 Experimental Design 200 Physicochemical Properties 201 Heat Coagulation Time 201 Wetting time 201 Flowability 201 Relative Dissolution Index 202 Rheological Properties 203 Solubility 203 Emulsifying Capacity and Emulsion Stability 204 Whey Protein and Denatured Protein 204 Foaming Capacity and Foam Stability 205 Rennet Coagulation time 206 Statistical Analysis 207 xi RESULTS AND DISCUSSION 207 Physicochemical Properties 207 Wetting time 208 Heat Coagulation Time 209 Relative dissolution index 210 Rheological Properties 211 Solubility 213 Emulsifying Capacity and Emulsion Stability 215 Whey Protein and Denatured Protein 216 Foaming Capacity and Foam Stability 219 Rennet Coagulation time 220 CONCLUSIONS 222 REFERENCES 223 Tables 235 Figures 240 OVERALL CONCLUSIONS 244 xii ABBREVIATIONS BSA Bovine serum albumin ˚C Degree Celsius CE Capillary electrophoresis CFU Colony-forming unit cP Centipoise d Day DF Diafiltration g Gram G’ Storage modulus h Hour HC Hydrodynamic cavitation HCl Hydrochloric acid HCT Heat coagulation time Hz Hertz IgG Immunoglobulin К Consistency index Kg Kilogram kPa Kilopascal xiii Lh-1 Liters per hour Lm-2h-1 Liter per meter square per hour LMWP Low molecular weight peptides m Meter min Minutes mL Milliliter μL Microliter MPC Milk protein concentrate MT Metric ton n Flow behavior index NCN Non-casein nitrogen NF Nanofiltration NFDM Non-fat dried milk nm Nanometer NPN Non-protein nitrogen PF Plate and frame filtration RCT Rennet coagulation time s Second TP Total protein xiv TS Total solids UF Ultrafiltration VCR Volumetric concentration ratio WP Whey protein α-LA α-lactalbumin αs1-CN αs1 casein αs2-CN αs2 casein β-CN β-casein β-LG β-lactoglobulin γ-CN γ-casein κ-CN κ-casein xv ABSTRACT EVALUATION OF PROCESSING VARIABLES TO INCREASE THE SOLIDS OF MILK PROTEIN CONCENTRATES PRIOR TO DRYING ACHYUT MISHRA 2020 It is a common practice in dairy industries to nanofilter milk protein concentrate (MPC)

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