Effect of heating temperatures and pH on interactions between goat milk proteins

Abstract

During heating of goat milk at 60, 65, 70, 75, 80, 85, 90 and 95°C for 10 min, non-casein nitrogen (NCN) generally decreased with increasing temperature of heating (except at 70°C). The effect of pH (6, 6.2, 6.4, 6.6, 6.8, 7) on interactions between milk proteins depended on the temperature of heating. During heating at 75 °C for 10 min, the NCN increased gradually with increasing pH, while during heating at 95 °C it decreased with increasing pH. In general, association of proteins with the MFGM increased with increasing temperature and increasing pH.