Chapter 8 - The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk

Abstract

Detailed studies have produced models that allow reasonably accurate prediction of the level of whey protein denaturation in milks under a wide range of heating conditions, even in milk samples with markedly modified concentrations and compositions. However, with a few exceptions, monitoring of the whey protein denaturation levels provides only a crude indication of the functionality of the milk system. As a consequence, more recent research efforts have focused on trying to understand the specific interaction reactions of the denatured whey proteins with other proteins in the milk system. Early indications suggest that these types of studies on the interactions of denatured whey proteins may provide greater insights into the functional properties of heated milk products than can be obtained by monitoring just whey protein denaturation levels.