Abstract β‐Casein, an important protein found in bovine milk, has significant potential for
application in the food, pharmaceutical, and other related industries. This review first …

Re-assembled casein micelles (r CMs), were formulated in the 1970s as a model system to
understand native casein micelles (n CMs) in milk. These early works allowed an …

Classically, microfiltration (0.1–0.5 µm) of bovine skim milk is performed at warm
temperatures (45–55° C), to produce micellar casein and milk-derived whey protein …

The most widely used whey protein ingredient in an infant formula (IF) is the whey protein
concentrate (WPC). The processing steps used in the manufacturing of both a powdered IF …

Background Infant formula (IF) requires further optimization as there are still differences in
health consequences between human milk (HM) and IF. Scope and approach The present …

Abstract Changes in the physicochemical properties and distribution of constituents in skim
milk during microfiltration (MF) at low temperature influence filtration performance and …

There is an increased interest in understanding the potential of modifying casein micelles
composition, or even creating them de novo. In this study, soluble casein fractions were …

Driven by the acknowledged health and functional properties of milk fat globules (MFGs),
there is a growing interest to develop gentle methodologies for separation of fat from milk. In …

Dissociation of β-casein from casein micelles at low temperature is exploited in the
manufacture of β-casein-enriched ingredients. In this study, the effects of selected …

Background Microfiltration retentate (MFR), also called whey protein phospholipid
concentrate, is a co-product of whey protein isolate (WPI) production derived through …