Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration

  • Ganga Sahay MeenaEmail author
  • Ashish Kumar Singh
  • Vijay Kumar Gupta
  • Sanket Girdharbhai Borad
  • Sumit Arora
  • Sudhir Kumar Tomar
Original Article


Concentration of milk proteins by ultrafiltration (UF) and diafiltration (DF) processes during manufacturing of milk protein concentrate (MPC) powders alter their natural milk protein stabilization system. Increasing calcium and protein contents often leads to poor functional properties in MPC powders. The pH adjustment using disodium phosphate (DSP, Na2HPO4) and DF with 150 mM NaCl solution of UF retentate were hypothesized to produce desirable changes in various properties of resulted MPC powders. Addition of Na2HPO4 followed by homogenization; DF of 5 × UF retentate with 150 mM NaCl solution resulted in significant improvement in the dispersibility, wettability, flowability, solubility, heat stability, buffer index, emulsification and foaming and water and oil binding capacities of the MPC powders. The solubility of developed MPC powders was significantly higher than MPC-C powder in fresh as well as even after 90 days of storage at 25 ± 1 °C. Rheological behaviour of reconstituted MPC was best explained by Herschel Bulkley model. Scanning electron microscopy micrograph indicated that MPC powders were having smooth surfaced, intact and separate smaller particles compared to rough, larger, infused aggregates with dents in MPC-C. Technological interventions applied are easier to adopt, cost-effective and efficient in producing excellent quality MPC powders that may find applications in wide range of novel food formulations.


Milk protein concentrate Sodium chloride Disodium phosphate Diafiltration Homogenization Microstructure 



Thankful acknowledgement to the Director, ICAR-National Dairy Research Institute, Karnal for providing economic assistance and other amenities for conducting this research.

Supplementary material

13197_2019_3578_MOESM1_ESM.docx (20 kb)
Supplementary material 1 (DOCX 19 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Dairy Technology DivisionICAR- National Dairy Research InstituteKarnalIndia
  2. 2.Dairy Chemistry DivisionICAR- National Dairy Research InstituteKarnalIndia
  3. 3.Dairy Microbiology DivisionICAR- National Dairy Research InstituteKarnalIndia

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