Chemistry of Milk Proteins in Food Processing

Abstract

This paper analyzes the current knowledge of milk protein chemistry to explain the reactions and their control for the major processes utilized by the modern milk processing industry. The composition and chemical properties of casein micelles and whey proteins are summarized. The effect of processing upon denaturation, aggregation, and destabilization of milk proteins is updated. The role of milk proteins in the gelation of sterile milk concentrates, destabilization of frozen milk, rennet-clotting of milk, and stabilization of the fat emulsion in milk is also described. © 1975, American Dairy Science Association. All rights reserved.