Isolation and utilisation of curdled‐milk fat in melange formulation

Abstract

Investigations have been made to develop a simple technology for utilising curdled milk fat. A simple method based on adjustment of pH of the curdled milk has been developed for isolating both fat and casein. Centrifugation of the curdled milk at alkaline condition (pH = 10.5) separates its fat nearly completely. Then, adjustment of pH of the aqueous phase at pH = 4.5 caused precipitation of the casein that is removed by centrifugation. The isolated fat and casein were characterised and were found to correspond to ISI specification for food grade (Grade-I) casein and fat. The isolated milk fat has been utilised for making melange products by blending with liquid oils to enrich essential fatty acids.