Combined effect of whey protein and αs1 -casein genotype on the heat stability of goat milk

Abstract

Goat milk is characterized by a very low heat stability, which could be related to compositional factors. In this paper, the role of the heat-induced interaction between whey proteins and casein micelles is considered. The effect of the casein micelle structure is evaluated using milk samples with different αS1-casein genotypes, and the protein interactions are studied at various pH values in order to take into account the strong pH-dependence of the heat stability. The results suggest that the heat-induced interaction of β-lactoglobulin with Κ-casein is of minor importance at natural pH, but is promoted at more elevated pH. © 2001 Society of Dairy Technology.