Chemistry of milk proteins in food processing.

This paper analyzes the current knowledge of mild protein chemistry to explain the reactions and their control for the major processes utilized by the modern milk processing industry. The compositon and chemical properties of casein micelles and whey proteins are summarized. The effect of processing upon denaturation, aggregration, 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.