Microstructural analysis of milk protein during rehydration

The objective of this project was to study the effect of different variables like temperature and time of rehydration, pH, ionic strength and ultrasound on the dissolution of milk protein concentrate (MPC85) and study the micro-structure of dissolved particles using scanning electron microscopy.Freshly prepared MPC85 powder was purchased and immediately after manufacturing was stored in cold storage. During the first month, there were four treatments; effect of ultrasound, effect of temperature, effect of pH and effect of ionic strength. Same treatments were followed in the second month as well.