Heat-Induced Protein Changes in Milk Processed by Vat and Continuous Heating Systems

Abstract

This study investigated and compared the effects of heating system and residence times on the physicochemical properties and interactions of casein and whey proteins in heated milk. Milk was processed by vat heating (85C for 10 to 40 min), HTST heating (98C for .5 to 1.87 min), UHT heating (140C for 2 to 8 s), cooled, and fractionated into casein and whey by isoelectric precipitation.