Arla Foods’ Innovation in Beta-Casein Processing
DAIRY & ALTERNATIVES
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Beta-casein (bCN) is a valuable milk protein, particularly for infant formula and high-protein beverages. However, processing high concentrations of beta-casein has historically posed challenges, including sudden equipment clogging and undesirable viscosity changes during heat treatment. Arla Foods’ recent patent application (WO2025078520A1) addresses these issues with an innovative approach—controlling the calcium and magnesium content relative to beta-casein and gamma-caseins (gCN).
The Problem: Processing Challenges with Beta-Casein
Beta-casein is typically isolated from milk alongside other proteins like alpha-casein, kappa-casein, and whey proteins. Traditional methods involve microfiltration at varying temperatures, but high-concentration beta-casein solutions often lead to:
Unexpected viscosity spikes during heat treatment.
Clogging in processing equipment, disrupting production.
Sensory and stability issues in final products, such as infant formula and protein beverages.
Arla’s research revealed that these problems stem from an imbalance between divalent cations (calcium and magnesium) and beta-casein/gamma-casein content.
The Solution: Controlling Calcium and Magnesium Ratios
Arla’s patent introduces a heat-treated beta-casein concentrate (hbc) with:
At least 9% w/w combined beta-casein and gamma-casein relative to total weight.
At least 65% w/w beta-casein and gamma-casein relative to total casein.
A mole ratio of (Ca + Mg) to (bCN + gCN) of ≤ 6.0.
By reducing calcium and magnesium binding, the protein solution remains stable during heat treatment, preventing unwanted thickening and equipment fouling.
Key Experimental Findings
Experiment A (High Calcium Content)
A beta-casein concentrate (10.8% bCN + gCN, Ca+Mg ratio ~7.24) was heat-treated at 72°C.
Result: Immediate pressure surge (>8 bar), making processing impossible.
Experiment B (Reduced Calcium via Cation Exchange)
The same concentrate was treated to reduce calcium (Ca+Mg ratio <0.5).
Result: Smooth heat treatment at 72°C without pressure issues.
Applications: Improved Infant Formula and High-Protein Beverages
The patented beta-casein concentrate offers benefits in:
Infant nutrition: Better heat stability for pasteurization and UHT processing.
High-protein drinks: Reduced viscosity, preventing gelation during storage.
Powdered ingredients: Higher bulk density (≥0.20 g/cm³) for dry-blending applications.
Example: High-Protein Beverage Stability
Beverages made with low-calcium beta-casein (hbc) showed no viscosity increase after UHT treatment and 6 months of storage.
Conventional beta-casein led to thickening and processing failures under the same conditions.
Conclusion: A Game-Changer for Dairy Protein Processing
Arla’s innovation ensures smoother production, better product stability, and improved sensory qualities in beta-casein-enriched foods. By optimizing mineral-protein interactions, the patent opens new possibilities for functional dairy ingredients in nutrition and beverages.
For food manufacturers, this means fewer processing headaches, longer shelf life, and superior product performance—making beta-casein a more viable ingredient than ever before.
