Description
Micellar casein recovery preserves functional properties by keeping micelles below their denaturation temperature during ultrafiltration.
Technical
The process relies on maintaining casein micelles below ~40 °C to prevent denaturation and loss of colloidal calcium phosphate. Exceeding this threshold leads to protein aggregation and reduced yield. Ultrafiltration at 0.5–5 bar must be validated for each membrane module to avoid fouling or damage.
Culinary Significance
Enables production of fresh cheeses with higher moisture retention and cleaner flavor profile compared to acid/rennet coagulation methods.
Science
Primary Reaction
Denaturation and aggregation of casein micelles with release of colloidal calcium phosphate
Parameters
Temperature
50°C optimal
10°C to 55°C range
Time
2 hours
30 minutes – 4 hours
Equipment