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Combined effect of whey protein and a S1 ‐casein genotype on the heat stability of goat milk
Author(s) -
Morgan F,
Micault S,
Fauquant J
Publication year - 2001
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2001.00002.x
Subject(s) - casein , heat stability , whey protein , micelle , chemistry , food science , milk protein , beta lactoglobulin , thermal stability , chromatography , materials science , organic chemistry , aqueous solution , composite material
Goat milk is characterized by a very low heat stability, which could be related to compositional factors. In this paper, the role of the heat‐induced interaction between whey proteins and casein micelles is considered. The effect of the casein micelle structure is evaluated using milk samples with different α S1 ‐casein genotypes, and the protein interactions are studied at various pH values in order to take into account the strong pH‐dependence of the heat stability. The results suggest that the heat‐induced interaction of β‐lactoglobulin with κ‐casein is of minor importance at natural pH, but is promoted at more elevated pH.