denaturation
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Heat induced changes in casein
Abstract: In current times, dairy sectors involve milk being always subjected to heat treatment; main examples are: high temperature-short time (72 ˚C × 15 sec) pasteurization, low temperature-long time pasteurization (65 ˚C × 30 min), ultra-high temperature sterilization (140 ˚C × 5 sec), thermization (65 ˚C × 15 sec), in-container sterilization (112 ˚C × 15 min). Calcium chelators are, however, capable of increasing the heat stability of milk. Milk is considered …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 1–5 Read article