Improved solubility of milk protein concentrate and micellar casein concentrate by novel diafiltration approach

PI: John Lucey


Lucey is the director of Center for Dairy Research and professor of food science at UW–Madison. He has over 20 years of research experience.

Milk protein concentrate (MPC) and micellar casein concentrate (MCC) powders are increasingly popular dairy products due to their ability to enrich the protein in native milk and other food and nutritional products. However, during storage, MPC and MCC solubility is reduced, which impacts the functionality and usage in food applications and limits export material. This project aims to improve their solubility by using a novel method of adding the original milk minerals lost during the membrane fractionation process back into the powder. This would improve the quality and functionality of milk powders while also reducing water usage.

Tom Guerin