ANSWER

Global consumption of Ultra-high-temperature (UHT) treated milk and dairy products are on the rise. The UHT treated dairy products are mainly custard and high protein beverages.

Milk Protein Concentrate (MPC) can be incorporated into dairy products to replace sodium caseinate. MPC is a concentrated milk protein product that contains both of the major forms of protein found in milk namely casein and whey. The protein content of MPC can vary considerably from 42% to over 90% (Jabara & Lipovsky, 2004). Casein is the predominant protein in MPC and it has been found to withstand heating to 140°C for 60 minutes. MPC exhibits good heat stability much like casein as it contains casein as the major protein (Connolly, 2013).

MPC could be a good replacer for sodium caseinate in high protein and shelf stable dairy products. Dairy beverages can be homogenized after UHT heat processing and after the hot mix has been flash cooled to 80°C or below in order to improve their shelf life (Connolly, 2013).

References

Connolly, P. (2013). Overcoming Obstacles in High Protein UHT Processed Ready-To-Drink Shakes. Creating great tasting, high protein and shelf stable RTD beverages using milk protein. Jerome, Idaho: Idaho Milk Products.

Jabara, C. L. & Lipovsky, W. (2004). Conditions of Competition for Milk Protein Products in the U.S. Market (Investigation No. 332-453). Washington, DC: U.S. International Trade Commission.