Abstract
Denaturation of whey proteins by heat was higher in ultracentrifugal milk serum collected at 105,000×g for 30 minutes (no micellar casein) than in skimmilk with whole micellar casein. Denaturation decreased with increased micellar casein in milk serum. Denaturation further decreased when micellar casein was added to skimmilk. Buffalo milk whey proteins were more susceptible to heat denaturation than those of cow milk, with or without micellar casein. Micellar casein in the milk system partially stabilized whey protein against heat denaturation. Cow micellar casein stabilized more than buffalo micellar casein in their respective milks.
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