Heat-Induced Casein–Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk?

Abstract

Heat treatments are important processes in dairy industry that strongly affect the technological-functional properties of milk. The main reason is heat-induced casein–whey protein interactions in milk. Although caprine and bovine milk have similar content of protein, total solids, fat and lactose, these two types of milk show different heat stability, renneting and gelation properties. According to the current literature data, the essential differences between caprine and bovine milk are in the proportions of the individual proteins present in milk and variation in the primary structures of the respective proteins of these species. These differences further reflect to casein micelle structures, composition of heat-induced complexes, distribution of denatured whey proteins between micellar and serum phases of milk as well as the distribution of whey proteins on the surface of casein micelles. Casein micelles, especially the properties of the surfaces of casein micelles, are of primary importance in many dairy processes. Therefore, the knowledge of casein–whey protein interactions in caprine milk will enable better control of caprine dairy processes. The current findings about heat-induced casein–whey protein interactions in caprine milk, similarities and differences compared to bovine milk are discussed in this chapter.