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Journal of Dairy Science Vol. 58 No. 7 977-984
© 1975 by American Dairy Science Association ®
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Chemistry of Milk Proteins in Food Processing

C. V. Morr

Ralston Purina Company, St. Louis, MO 63188

ABSTRACT

This paper analyzes the current knowledge of milk protein chemistry to explain the reactions and their control for the major processes utilized by the modern milk processing industry. The composition and chemical properties of casein micelles and whey proteins are summarized. The effect of processing upon denaturation, aggregation, and destabilization of milk proteins is updated. The role of milk proteins in the gelation of sterile milk concentrates, destabilization of frozen milk, rennet-clotting of milk, and stabilization of the fat emulsion in milk is also described.






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Copyright © 1975 by the American Dairy Science Association ®.