Production of low-lactose and low-serum-protein milk protein beverages using microfiltration.

Our objective was to determine the effect of simultaneous removal of lactose plus low-molecular weight solutes and milk serum proteins from skim milk by microfiltration (MF) on the chemical, physical, and sensory properties of 3.4%, 7.5%, and 10.5% milk protein-based beverages before and after a direct steam injection thermal process. Skim milk was microfiltered at 50°C using 0.1-µm ceramic membranes with a diafiltration ratio of water to milk of about 2.5. Milk lactose, serum proteins, and soluble minerals were removed simultaneously to produce protein beverages containing from 3.4% to 10.5% true protein from skim milk and this process was replicated twice with different skim milks. The soluble mineral plus lactose content was very low and the aqueous phase of the beverages had a freezing point very close to water (i.e., -0.02°C). Beverage pH ranged from 7.19 to 7.41, with pH decreasing with increasing protein concentration. Overall, the beverages were whiter and blander than skim milk. When UHT processed with direct steam injection at a holding temp of 140°C for 2 to 3 s, there was some protein aggregation detected by particle size analysis (volume mean diameter of protein particles was 0.16 µm before and 22 µm after UHT). No sulfur or eggy flavor was detected, and no browning was observed, due to the UHT thermal treatment. Both apparent viscosity and sensory viscosity increased with increasing protein concentration and heat treatment.

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects.

Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.