Influence of storage conditions on the functional properties of micellar casein powder

These results clearly suggest the (i) possibility to obtain reference ageing curves for each indicator, linking total rehydration time and the following indicators: fragmentation time, browning index and solubility (ii) possibility to identify several ageing similarities between severe and moderate storage conditions (iii) feasibility of applying accelerated ageing conditions to rapidly establish the shape of the reference ageing curves for a given MC powder, and (iv) possibility of predicting the rehydration time of the MC powder studied using reference ageing curves through the measurement of one indicator (fragmentation time, browning index and solubility). This predicting ability of the proposed approach has been ascertained by comparing experimental and predicted values of rehydration time for aged samples having undergone storage accidents.